Easy Clam Chowder
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.
Servings 6
Calories 365kcal
Cost $12–$15
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
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.
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.