Easy Clam Chowder

Clam chowder is easier (and much better) to make right at home! So unbelievably creamy, flavorful and chockfull of clams!

Why you’ll love this easy clam chowder recipe

• Quick, weeknight super hero. Yes, homemade restaurant-quality clam chowder can be made in 30 min or less right at home, an absolute weeknight staple around here!
• Hug-in-a-bowl. This soup just hits right during soup season, perfect for fall and blustery winter nights, or any time you need a soul-warming soothing soup to warm you from the inside out.
• Pantry-friendly recipe. This is also a great budget-friendly recipe using pantry staples like canned clams, adding even more clam flavor goodness (and an abundance of clams!) to your chowder.

How to make clam chowder

1. Cook the bacon and aromatics. Cook a few slices of diced bacon in a stockpot or Dutch oven, sautéing the aromatics directly in the rendered bacon fat for all the smoky goodness. Reserve the cooked bacon for topping.
2. Create the roux. Whisk in the flour for about 1 minute. This will help thicken the chowder, creating that favorited velvety-rich consistency.
3. Stir in liquids and potatoes. Add in milk, vegetable stock, reserved clam juice (from the canned clams), bay leaf and potatoes, simmering until the potatoes are tender. The longer it simmers, the more it will thicken.
4. Add half and half (or heavy cream) and clams. Stir in the half and half with the clams until heated through over low heat, working carefully not to boil the dairy (or else it will separate), seasoning with salt and pepper, to taste.
5. Serve. Remove the bay leaf and serve warm with the reserved crispy bacon, oyster crackers and cornbread.

Easy Clam Chowder

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 30 minutes minutes

Total: 45 minutes minutes

Clam chowder is easier (and much better) to make right at home! So unbelievably creamy, flavorful and chockfull of clams!

4.9 stars (398 ratings)

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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 or heavy cream
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

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.*
• Reduce heat to low. 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.

Equipment

Dutch Oven

Notes

• Start with a smoky base. A good clam chowder starts with a smoky base, beginning with the bacon and sautéing the aromatics (garlic and onion) right in the bacon fat.
• Use the reserved juices. The juices from the canned clams add all the extra, deep clam flavor.
• Russet potatoes serve as a natural thickener. The potatoes will release starch into the broth to create that velvety, restaurant-quality richness.
• Use half and half or heavy cream. Half and half will yield a thinner soup whereas heavy cream will result in more of a rich, velvety, indulgent clam chowder.
• Always add the dairy at the very end. Avoid boiling the half and half or heavy cream, adding it in at the end of cooking time (or else it will curdle).
• Avoid overcooking the clams. Similar to the half and half, add the clams during the last few minutes of cooking. Overcooked clams can be rubbery!
• 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 or cornbread for dipping, sopping and dunking!
• Reheat gently. Leftovers can be reheated gently over low heat, adding a splash of milk, half and half or stock as needed.

Course: Soup

Cuisine: American

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