Easy Clam Chowder
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Clam chowder is easier to make than you think – and the homemade version is unbelievably creamy, flavorful and chockfull of clams!
Soup season has come and gone, but a bowl of clam chowder can really be eaten in any kind of weather, especially when it comes to the homemade version.
If you didn’t know, clam chowder is actually a very simple soup to prepare with a few pantry ingredients. Now some recipes call for fresh clams but I actually prefer to use canned clams for several different reasons.
1. It’s certainly easier – all you have to do is open up the can. Done.
2. It’s budget-friendly at $2.99 per can versus $9.99 per pound.
3. Last but not least, it brings in a lot more flavor when you use both the canned clams and juices, not to mention the abundance of clams as well, something you don’t really get when you order out.
Now what I love about this recipe is that you have absolute complete control over the creaminess of the soup. You can make it as thick as you’d like, or a little bit runny if that’s how you prefer your soup. Just be sure to have those oyster crackers ready to go because this soup is guaranteed to disappear from your dinner table!
Easy Clam Chowder
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
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.
Notes
Did you make this recipe?
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This was so good! And the leftovers were even better after everything had time to really mesh.
I’ve tried several clam chowder recipes online, and this was my favorite by far. My best friend agreed it was the best she’s tasted, as well highly recommend.
I was wondering if the dried thyme, parsley, and bay leaf is mandatory for the dish or optional, where I’m from these ingredients are sold in large quantities and are expensive.
I made this DEFINITELY DELICIOUS & EZ Clam Chowder! It was a hit! Add salad & a crusty bread for a balanced meal! I lived in Oregon for a while. There they added bacon right into the Clam Chowder and lots of it!! I used some leftovers in my recipe I had in my fridge: already cooked bacon and mashed potatoes! Thank you for sharing this recipe!
Really good…will make again
I made this for my family tonight and they said it was better than Splash Cafe. If you’re familiar with the Pismo Beach California restaurant, you know that that is a major compliment! I served it in sourdough bread, bowls, and everybody loved it! I will definitely make this again!
Loved the recipe and so easy to make!
Anyone tried clam juice in place of the vegetable stock?
Based on all the reviews, I’m definitely the odd one out, but I didn’t love this recipe. I followed everything exactly on the recipe, no subs or modifications (aside from using gf flour to make it gluten free). Maybe the onion I used was extra strong and the canned clams were extra mild, but I felt like the onion and thyme flavor overpowered the dish. Aside from the chewy chunks of clams, there was no distinguishing factor between this and a potato soup. Zero seafood flavor which is a huge part of what makes clam chowder so appealing.
Omg this was so damn good! I loved it. Your recipes never fail, forever your supporter
I’ve made this several times over the last few years, but have always forgotten to review it.
I do take some liberties with it. I cut all amounts in half except the bacon (because, bacon!) and I use 1 can minced and and 1 can chopped clams and anywhere from 1/2 to all of the clam juice from both cans, depending on how thick the soup gets. I omit the thyme because it tastes too sweet to me.
I just use dried parsley at the end ‘cos I rarely have fresh on hand. Top with bacon bits and oyster crackers and serve with butter crackers and/or saltines on the side.
We absolutely love this recipe in our home. It’s a huge hit and we add in some mushrooms because it’s our fave!
Simple yet super flavorful thank you for sharing!!
For those who want to make their own clam juice we just boil the fresh clams in water and strain it.
Absolutely delicious thank you again!
Just remember to chop the clams if they’re not already minced. Otherwise, absolutely delicious!!
I made this for a larger group – about 20 adults. Multiplied the quantities by 5 (aiming to have extra for anyone really hungry with 30 servings). I didn’t follow everything to a ‘t’ (having to split between 2 pots and account for some allergies), but overall this recipe as a base was great!
Big note: it makes considerably less than I was shooting for (I was thinking enough for a large bowl per person, and maybe seconds), and I had to improvise to add a good deal more potatoes and roux + half & half. Probably if you’re planning this as a side for a meal rather than the main part of the meal the estimate would be good!
Agreed on the serving size. Everyone please note, if serving this soup as a meal, this recipe actually makes only about 3 servings. My wife and I were pretty disappointed when we realized our pot wasn’t even 1/4 full of delicious clam chowder soup. Plan accordingly! Delicious nonetheless.
This recipe is amazing as are all your other ones!! I’ve made this several times and the family loves it! They ask for it regularly. I double the amount of clams and bacon and I throw in 1/2 the bacon with the clams and 1/2 & 1/2 at the end. So delish with some warm sourdough Thanks again for all of your incredible recipes! I use lots of them and they are always spot on!
Ooh! I forgot to add… my Son and Hubs love to add some Old Bay seasoning to theirs… it’s pretty tasty
Made this for the first time. Hubby gave it a thumbs up. I liked it also. Will def make again.
Sooooooo good
I added an 8 oz jar of Snow’s clam juice with the clam broth drained from the cans. Also, diced up two stalks of celery and put in with potatoes. Finally, I added a generous dash of hot sauce for depth of flavor at the end. This soup was amazing!
Made it and it came out so good. I have a question, I want to increase the serving by double ot triple . How much do I Need to increase the ingredients.
I would suggest doubling or tripling the amount of ingredients is a fair start point…..I may be wrong…
Made this tonight and it was delicious. Will certainly make it again and recommend anybody give it a try! Lowered the carbs and gluten by using cauliflower instead of potatoes and instead of using a flour thickener, I used an immersion blender to whip up half the cauliflower once cooked (before putting the clams in to heat up).
Thanks so much for sharing!
This WAS damn delicious! And super easy to make. It’s a keeper.
Thank you for sharing it.
Thanks for the idea about subbing cauliflower for potato. I’m going to try that the next time I make this.