Easy Clam Chowder
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Clam chowder is easier (and much better) to make right at home! So unbelievably creamy, flavorful and chockfull of clams!
Featured Comment
why i love homemade clam chowder
- Cozy soup season vibes, perfect for fall and blustery winter nights
- Restaurant-quality, if not even better
- Pantry-friendly recipe using canned clams (more on that below)
- Quick, weeknight hero made in 30 min or less
new england clam chowder vs. manhattan clam chowder
New England Clam Chowder
New England is a thick and creamy white soup, typically made with milk or cream.
Manhattan Clam Chowder
Manhattan is a tomato-rich red soup without milk or cream, and typically includes more vegetables than New England.
why use canned clams in clam chowder
- Convenience
- Budget-friendly and economical
- Extra flavor, especially when using the juices
- Abundance of clams
which potatoes are best for clam chowder
A lot of recipes recommend waxy potatoes such as Yukon gold or baby red potatoes because they will hold up well in soups. Instead, I opted for russet potatoes here – they are naturally very starchy, ideal for creating a thicker, chowder-like consistency.
tips and tricks for success
- Use the reserved juices. The juices from the canned clams add all the extra, deep clam flavor.
- 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 for dipping, sopping and dunking!
what to serve with clam chowder
Tools For This Recipe
Dutch oven
Easy Clam Chowder: Frequently Asked Questions
Absolutely! Substitute 1 – 1 1/2 cups chopped fresh clams along with bottled clam juice to replace the juice from the can. Chopped fresh clams will need additional cook time to cook through.
Yes! Always thaw properly, adding at the end of cooking as they are already precooked.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
We do not recommend freezing this as cream-based soups tend to separate when frozen.
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
Equipment
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.
Video
Notes
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Nice recipe, the thyme really provides the overall flavor profile. I followed your recipe exactly, yet I’m looking for a bit more clam flavor. I taste vegetable, thyme, light bay leaf and overall creaminess but the clam flavor it lacking.
Will make again with the addition of extra clam juice.
Thank you
Thank you for this easy recipe! I have been looking for one since I my vacation in Oceano, CA ended. I have to watch my sodium intake so I omitted the bacon. Then, I substituted the vegetable stock with clam juice. Other than that, I kept it the same. It was damn delicious. 😉 My father, who is hard to please, said if he hadn’t know I made it, he would think it was from San Francisco. Kudos to you for a great recipe! Thanks.
this clam chowder recipe is excellent if you are a first time cooker. i added some pancetta instead of bacon, and corn for texture, doubled the recipe and two containers of clam juice was still enough, and used mushroom stock.
it will come out tasty if you season correctly with thyme, bay leaf, rosemary, and italian spices!
^ my version may not be authentic to new england but sure was delcious!
I use to buy my husband clam chowder in the can. I decided to use this recipe. I did chop one stalk of celery very finely. I had a bottle of clam juice on hand, and used about half of it. I used a little dried parsley in the end. He bragged on it. It was awesome. Next time I will use three cans of clams. Also, to speed the cooking time, I put the potatoes in the microwave for six minutes, drained the water off, then added them to the pot.
I am serving 12 for a luncheon this month and looking for a chowder recipe that I think will appeal to all. Sounds like this is the one, and I like Belinda’s suggestions as well. My soup bowls will be red, so needed a white soup to go in them. I fix chowder from a can every Thursday, but this sounds almost as easy.
I, too, am completely “hooked” on your recipes! Have tried many and have always been very pleasantly surprised how wonderful they always turn out…..thank you, thank you and keep ’em coming!!
Made this last night and it was truly excellent! Better than excellent even. Didn’t have bacon. Nor vegetable broth (used chicken broth). Only had 1 can of clams but it was enough. This is now my go-to clam chowder and I live in clam chowder land – Nova Scotia, Canada.
I loved this receipt it was so tasty just beautiful, it will forever be a favorite of mine and my husband loved it also.
Excellent soup, follows recipe exactly except used heavy cream instead of half-half
I was looking for a new Clam Chowder recipe and I’ve found it! This was very easy to make and turned out delicious. Might double the next time for more leftovers. This is my 3rd recipe from your site, made the Zuppa Toscana a few weeks ago, and they’ve all turned out great!
I made this last night (followed the directions exactly – (actually, I used non fat milk instead of whole, but that’s it) and it came out super delicious! I will definitely make it again! Very easy, rich, creamy, almost buttery, sweet and savory. It can probably also stand alone without the bacon if for whatever reason you don’t want it (it was that good). I served with a salad and oyster crackers. Thanks so much for this recipe! And for the nutritional value! Very helpful.
This is the best clam chowder ever! Easy and very tasty. Even the grandkids loved it. A Win,Win!
This was my first attempt at clam chowder and it was delicious. My husband “helped” me and accidentally put in the cream with all the other liquids, but it was still perfect! I used tarragon since I didn’t have any thyme, and turkey bacon so it did’t really give off any fat, but this was still loaded with flavor. Thank you so much for this quick and easy recipe, I will definitely be making it again.
You said to set aside a tablespoon of the excess fat from the bacon – but never said what to do with it! So I’ve had a spoon of excess fat sitting on my table for a wk since making this recipe.
TJ, the tablespoon of excess fat is set aside in the stockpot/Dutch oven and cooked with the butter, garlic and onion.
This looks fantastic! Have you tried freezing it, and reheating it later? I’m on the prowl for good freezer meals.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This freezes very well.
Is it alright to substitute soy milk in place of dairy? I am lactose intolerant but I just love clam chowder, and this looks divine!
Unfortunately, without further recipe testing, I cannot advise an appropriate substitute that will not alter the overall taste/texture of the dish. Please use your best judgment to suit your dietary restrictions.
This sounds very good!
I concer with Katherine, you have the best website. Everything tastes as good as it looks. If I’m deciding between recipes/websites, I will always choose yours. Thank you, thank you, from someone who has a very busy schedule, a family, works and loves to cook homemade.
Some good 35 years ago, at a young age and on my own, I found myself scraping the bottom of the barrel to eat. How it came about that I had clams, I don’t know. But I did. That, and some potatoes and milk, with seasoning gave me the most simple clam chowder. I’d never had it before, but my simple, bare bones recipe was mighty tasty (or I was just that hungry). This brings more to the table, but the basics are where it is at. Been a fan of clam chowder from that point on.
This sounds sooooo good!! Can’t wait to make it!
Can you use almond or coconut milk. Allergic to all dairy.
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I replaced it with almond milk and gleten free all purpose flour, everyone loved it!!
I’ve been on the hunt for a clam chowder thatsbquick and easy to make that doesn’t involve opening up a can… My fiancé is from Massachusetts and is constantly asking me to find a recipe. I love to cook… Hate the tedious process that most clam chowder recipes ask for. So I’m super excited to try this one! I use your website for almost every meal I make, I love the simplicity and my son has loved everything. So you at my trustworthy go to. Plus everything tastes better than most websites, and its half the time.