Clam chowder is easier to make than you think - and the homemade version is unbelievably creamy, flavorful and chockfull of clams!
4.9 stars (343 ratings)
Ingredients
4slicesbacon, diced
2tablespoonsunsalted butter
2clovesgarlic, minced
1onion, diced
½teaspoondried thyme
3tablespoonsall-purpose flour
1cupmilk
1cupvegetable stock
2 (6.5-ounce)canschopped clams, juices reserved
1bay leaf
2russet potatoes, peeled and diced
1cuphalf and half*
Kosher salt and freshly ground black pepper, to taste
2tablespoonschopped 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
*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.