Easy Clam Chowder

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Easy Clam Chowder - Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

Clam chowder is easier to make than you think – and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

Easy Clam Chowder - Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

why i love homemade clam chowder

  • Cozy soup season vibes, perfect for fall and blistery winter nights
  • Restaurant-quality, if not even better
  • Pantry-friendly recipe using canned clams (more on that below)
  • Quick, weeknight hero made in 30 min or less

new england clam chowder vs. manhattan clam chowder

New England Clam Chowder

New England is a thick and creamy white soup, typically made with milk or cream.

Manhattan Clam Chowder

Manhattan is a tomato-rich red soup without milk or cream, and includes more vegetables than New England.

why use canned clams in clam chowder

  1. Convenience
  2. Budget-friendly and economical
  3. Extra flavor, especially when using the juices
  4. Abundance of clams

which potatoes are best for clam chowder

A lot of recipes recommend waxy potatoes such as Yukon gold or baby red potatoes because they will hold up well in soups. Instead, I opted for russet potatoes here – they are naturally very starchy, ideal for creating a thicker, chowder-like consistency.

tips and tricks for success

  • Use the reserved juices. The juices from the canned clams add all the extra, deep clam flavor.
  • Simmer, simmer, simmer. The longer it simmers, the more it thickens, making it perfect to cook until the desired consistency is reached.
  • Make it clammier. For those wanting extra clam flavor, add an additional can of chopped clams.
  • Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
Easy Clam Chowder - Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!

Tools For This Recipe

Dutch oven

Easy Clam Chowder: Frequently Asked Questions

Can I use fresh clams?

Absolutely! Substitute 1 – 1 1/2 cups chopped fresh clams along with bottled clam juice to replace the juice from the can. Chopped fresh clams will need additional cook time to cook through.

Can I use frozen clams?

Yes! Always thaw properly, adding at the end of cooking as they are already precooked.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

Is this freezer-friendly?

We do not recommend freezing this as cream-based soups tend to separate when frozen.

Easy Clam Chowder Image 2

Easy Clam Chowder

Clam chowder is easier to make than you think – and the homemade version is unbelievably creamy, flavorful and chockfull of clams!
4.9 stars (367 ratings)

Ingredients

  • 4 slices bacon, diced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • ½ teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 (6.5-ounce) cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half and half*
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Equipment

Instructions

  • Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving 1 tablespoon excess fat in the stockpot.
  • Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
  • Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  • Serve immediately, garnished with bacon and parsley, if desired.

Video

Notes

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
*Cooking time may need to be adjusted depending on the thickness of the potatoes.

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