There’s nothing quite as comforting as a warm, creamy bowl of clam chowder on a chilly day. Whether you’re cozying up indoors on a rainy afternoon or looking for a hearty, satisfying dinner that feels like a hug in a bowl, this Easy Clam Chowder recipe is the one to try. It’s packed with tender clams, creamy potatoes, smoky bacon, and a luscious broth that tastes like it simmered all day—but comes together in less than an hour.
This recipe is inspired by the classic New England-style clam chowder, but streamlined for busy weeknights without sacrificing flavor.
Whether you’re a seafood lover or simply craving something rich, savory, and soul-soothing, this easy clam chowder will quickly become a favorite in your home.
Growing up near the coast, clam chowder was always a dish we looked forward to when the weather turned cool.
I remember my grandfather taking me to a little dockside shack where the chowder was so thick your spoon would practically stand up on its own.
This recipe is my take on that memory—a simplified, easy-to-make version that still captures the magic of those seaside meals.
Over the years, I’ve tweaked it to perfection, balancing the briny clam flavor with sweet, buttery corn, creamy potatoes, and just enough herbs to round everything out.
It’s nostalgic, comforting, and surprisingly simple to make at home.
Why You’ll Love This
1. Quick and Easy to Make
You don’t need to simmer this chowder for hours to develop great flavor. Thanks to canned clams and a few pantry staples, you can whip up this delicious soup in under an hour—making it perfect for weeknight dinners or last-minute guests.
2. Creamy and Comforting
With its rich, velvety broth and tender chunks of potato and clam, every spoonful is pure comfort. The combination of milk, cream, and a touch of butter gives it a decadent texture without feeling too heavy.
3. Versatile and Adaptable
Don’t have fresh herbs? No problem. Want to make it gluten-free or dairy-free? Easy swaps are available. This clam chowder recipe can be adjusted based on what you have on hand or any dietary preferences.
4. Full of Flavor
Smoky bacon, aromatic onions, savory clams, and a subtle herb kick create layers of deep, satisfying flavor. It’s one of those soups where every ingredient plays a role, making it taste like so much more than the sum of its parts.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Cuisine Type: American, New England
- Servings: 6
- Estimated Cost: $12–$15 (budget-friendly for seafood!)
Equipment Needed
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Optional: Potato masher (for thicker texture)
- Optional: Immersion blender (for partial blending)
Ingredients
- 4 slices bacon, chopped
- 1 tablespoon unsalted butter
- 1 medium onion, finely diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour (or gluten-free flour blend)
- 3 cups russet potatoes, peeled and diced into ½-inch cubes
- 1 (8 oz) bottle clam juice
- 2 (6.5 oz) cans chopped clams, with juice
- 1 ½ cups whole milk
- 1 cup heavy cream (can sub half-and-half)
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- Crusty bread or oyster crackers, for serving
Step-by-Step Instructions
Step 1: Cook the Bacon
In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
Step 2: Sauté the Aromatics
Add the butter to the pot with the bacon fat. Once melted, stir in the diced onion and celery. Sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
Step 3: Make the Roux
Sprinkle the flour over the veggies and stir well to coat. Cook the flour mixture for 2–3 minutes to eliminate the raw flour taste, stirring continuously. This step helps thicken the chowder and gives it that classic creamy texture.
Step 4: Add Potatoes and Liquids
Slowly pour in the clam juice and the juice from the canned clams, stirring constantly to prevent lumps. Add the diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Bring to a simmer and cook until the potatoes are tender, about 15–18 minutes.
Step 5: Stir in the Dairy and Clams
Lower the heat to medium-low and stir in the milk, cream, and chopped clams. Simmer gently for another 5–7 minutes, just to warm through—do not boil, or the dairy may curdle. Adjust seasoning to taste.
Step 6: Finish and Serve
Remove the bay leaf and discard. If you like a thicker chowder, gently mash some of the potatoes with a potato masher or blend a small portion using an immersion blender. Ladle into bowls, top with crispy bacon and fresh parsley, and serve with crusty bread or oyster crackers.
Nutrition Facts (per serving, approx.)
- Calories: 365
- Protein: 14g
- Carbohydrates: 28g
- Fiber: 2g
- Fat: 22g
- Saturated Fat: 10g
- Sodium: 710mg
- Vitamin A: 15% DV
- Vitamin C: 10% DV
- Iron: 15% DV
- Calcium: 12% DV
Tips for Success
1. Use Canned Clams for Convenience
While fresh clams are delicious, canned clams are affordable, easy to find, and still packed with briny flavor. Don’t discard the juice—it adds a key layer of depth to the broth.
2. Don’t Rush the Sautéing
Give the onions and celery time to soften properly—this is where the flavor base begins. Sautéing slowly allows the natural sugars to develop, adding a subtle sweetness to balance the savory ingredients.
3. Be Gentle with the Cream
Once you add the milk and cream, reduce the heat and avoid boiling. High heat can cause dairy to separate, which affects both texture and appearance.
4. Adjust the Thickness
If you prefer a thicker chowder, mash some of the potatoes or add a touch more flour earlier in the recipe. For a thinner soup, just increase the milk by ½ cup.
Common Questions
Can I make this clam chowder dairy-free?
Yes! Swap the milk and cream for full-fat canned coconut milk or any unsweetened non-dairy milk. Note that it will have a slightly different flavor but still taste delicious.
What’s the best potato to use?
Russet potatoes are ideal because they break down slightly and help thicken the soup. Yukon Golds work too and hold their shape better for a chunkier chowder.
How do I store leftovers?
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of milk if needed to loosen the consistency.
Can I freeze clam chowder?
Technically yes, but it’s not ideal. Dairy-based soups can separate when thawed. If you want to freeze it, do so before adding the milk and cream. Then add the dairy when reheating.
Variations & Substitutions
- Corn Chowder Twist: Add 1 cup of sweet corn kernels for extra sweetness and texture.
- Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce for heat.
- Gluten-Free Option: Use a gluten-free flour blend or cornstarch instead of all-purpose flour.
- Seafood Mix: Mix in shrimp or small scallops for a seafood chowder variation.
Serving & Pairing Suggestions
Clam chowder pairs beautifully with:
- Crusty sourdough or garlic bread
- A crisp green salad with lemon vinaigrette
- Chilled white wine like Sauvignon Blanc or Chardonnay
- Oyster crackers or homemade croutons for crunch
Easy Clam Chowder
Ingredients
- 4 slices bacon chopped
- 1 tablespoon unsalted butter
- 1 medium onion finely diced
- 2 stalks celery diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour or gluten-free flour blend
- 3 cups russet potatoes peeled and diced into ½-inch cubes
- 1 (8 oz) bottle clam juice
- 2 (6.5 oz) cans chopped clams, with juice
- 1 ½ cups whole milk
- 1 cup heavy cream can sub half-and-half
- 1 bay leaf
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 2 tablespoons fresh parsley chopped (optional for garnish)
- Crusty bread or oyster crackers for serving
Instructions
- In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5–7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.
- Add the butter to the pot with the bacon fat. Once melted, stir in the diced onion and celery. Sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Sprinkle the flour over the veggies and stir well to coat. Cook the flour mixture for 2–3 minutes to eliminate the raw flour taste, stirring continuously. This step helps thicken the chowder and gives it that classic creamy texture.
- Slowly pour in the clam juice and the juice from the canned clams, stirring constantly to prevent lumps. Add the diced potatoes, bay leaf, thyme, and a generous pinch of salt and pepper. Bring to a simmer and cook until the potatoes are tender, about 15–18 minutes.
- Lower the heat to medium-low and stir in the milk, cream, and chopped clams. Simmer gently for another 5–7 minutes, just to warm through—do not boil, or the dairy may curdle. Adjust seasoning to taste.
- Remove the bay leaf and discard. If you like a thicker chowder, gently mash some of the potatoes with a potato masher or blend a small portion using an immersion blender. Ladle into bowls, top with crispy bacon and fresh parsley, and serve with crusty bread or oyster crackers.
Notes
While fresh clams are delicious, canned clams are affordable, easy to find, and still packed with briny flavor. Don’t discard the juice—it adds a key layer of depth to the broth. 2. Don’t Rush the Sautéing
Give the onions and celery time to soften properly—this is where the flavor base begins. Sautéing slowly allows the natural sugars to develop, adding a subtle sweetness to balance the savory ingredients. 3. Be Gentle with the Cream
Once you add the milk and cream, reduce the heat and avoid boiling. High heat can cause dairy to separate, which affects both texture and appearance. 4. Adjust the Thickness
If you prefer a thicker chowder, mash some of the potatoes or add a touch more flour earlier in the recipe. For a thinner soup, just increase the milk by ½ cup.
It’s also a perfect starter for a seafood dinner or served in a bread bowl for an elevated presentation.
Whether you’re feeding a crowd or just craving something warm and satisfying, this Easy Clam Chowder checks all the boxes.
It’s simple, rich in flavor, and hits that perfect balance between creamy and comforting.
Serve it with crusty bread and your favorite salad for a complete, cozy meal that feels like home.
Dive in and enjoy—you’ll be making this one on repeat!
