Easy Clam Chowder Recipe

Clam chowder is a comforting, creamy soup filled with tender clams, hearty potatoes, and smoky bacon. This easy version delivers all the classic flavors with minimal effort, making it a perfect meal for a cozy night in.

Why You’ll Love This Recipe

• Quick and simple – Ready in about 30 minutes, this recipe is perfect for busy nights.
• Rich and creamy – A luscious base made with cream and potatoes gives this soup a deliciously smooth texture.
• Flavor-packed – Bacon, onions, and garlic provide a deep, savory taste that enhances the clams.

Ingredients

• 4 slices bacon, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 1 (8-ounce) bottle clam juice
• 1 cup water or seafood broth
• 2 (6.5-ounce) cans chopped clams, with juice
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Cook the bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside, leaving the bacon grease in the pot.
2. Sauté the aromatics: Add the diced onion to the pot and cook until soft and translucent, about 3-4 minutes. Stir in the garlic and cook for another 30 seconds.
3. Add the potatoes and broth: Sprinkle in the flour and stir to coat the onions. Cook for 1 minute, then pour in the clam juice and water (or seafood broth), stirring to combine. Add the diced potatoes, thyme, and bay leaf. Bring to a gentle boil and simmer for about 10-12 minutes, or until the potatoes are fork-tender.
4. Add the clams and cream: Reduce the heat to low, then stir in the canned clams with their juice, heavy cream, and butter. Simmer for 5 minutes, stirring occasionally. Season with salt and pepper to taste.
5. Serve: Remove the bay leaf, garnish with fresh parsley and crispy bacon, and serve hot with crusty bread or oyster crackers.

Variations

• Dairy-Free: Substitute coconut milk or a dairy-free creamer for the heavy cream.
• Thicker Chowder: Mash some of the potatoes before adding the clams for a creamier texture.
• Seafood Mix: Add shrimp or scallops for a more luxurious seafood chowder.
• Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.

Servings and Timing

• Servings: 4-6
• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Storage and Reheating

• Refrigeration: Store leftover clam chowder in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended, as the texture may become grainy when thawed.
• Reheating: Warm gently over low heat on the stovetop, stirring occasionally. Avoid boiling to prevent the cream from separating.

Frequently Asked Questions

How do I make clam chowder thicker?

You can mash some of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) for a thicker consistency.

Can I use fresh clams instead of canned?

Yes! Steam about 1 pound of fresh clams until they open, then chop the meat and use the strained clam juice in place of bottled clam juice.

What potatoes are best for clam chowder?

Yukon Gold or Russet potatoes work well. Yukon Gold holds its shape better, while Russets break down for a creamier texture.

Is there a way to make this soup lighter?

You can use half-and-half instead of heavy cream or substitute a mix of milk and cornstarch for a lower-fat option.

Can I make this chowder ahead of time?

Yes, but it’s best fresh. If making ahead, store it without the cream and add it when reheating to maintain the best texture.

What can I serve with clam chowder?

Crusty bread, oyster crackers, a green salad, or a side of steamed vegetables pair well with clam chowder.

How can I enhance the flavor?

A splash of white wine, Worcestershire sauce, or a squeeze of lemon juice can enhance the depth of flavor.

Why did my clam chowder curdle?

Boiling the chowder after adding cream can cause curdling. Keep the heat low and stir gently to prevent this.

Can I use bacon alternatives?

Turkey bacon, pancetta, or even smoked sausage can work as substitutes for a slightly different flavor.

What’s the difference between New England and Manhattan clam chowder?

New England clam chowder is creamy and white, while Manhattan clam chowder has a tomato-based broth and is red.

Conclusion

This easy clam chowder recipe brings a warm, creamy, and satisfying dish to your table in just 30 minutes. Whether you’re looking for a comforting meal on a chilly evening or a quick homemade soup, this recipe is sure to impress. Serve with your favorite bread and enjoy a taste of the coast from your own kitchen!

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