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–+ servings
Clam Chowder

Indulgent Clam Chowder Made Easy with Canned Clams

This easy clam chowder recipe combines canned clams with savory ingredients for a comforting dish that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 slices Bacon Adds a salty, smoky flavor
  • 1 medium Onion Yellow or white onion works equally well
  • 1 small Carrot Use sparingly to maintain light hue
  • 1 rib Celery Contributes crunch and flavor
  • 1 clove Garlic Fresh garlic yields the best results
  • 1/2 teaspoon Black Pepper Seasoning with a bit of spice
  • 1 teaspoon Dried Thyme Fresh thyme can be used for a more vibrant flavor
For the Chowder
  • 1 cup Clam Juice Reserve juice from canned clams
  • 2 cups Chicken Broth Opt for low-sodium versions
  • 1 leaf Bay Leaf Discard before serving
  • 2 large Russet Potatoes Yukon Gold potatoes offer a buttery alternative
  • 4 tablespoons Butter Unsalted allows better control of sodium
  • 1/4 cup All-Purpose Flour Use gluten-free blend if needed
  • 1 cup Milk Whole or 2% milk recommended
  • 1 cup Half & Half Heavy cream makes it even more indulgent
  • 2 cans Canned Clams Chop or mince for texture
Optional Garnishes
  • 2 tablespoons Chopped Parsley Brightens up the dish
  • 1 cup Oyster Crackers Adds crunch
  • 1 lemon Lemon Wedges Enhances flavors beautifully
  • To taste Hot Sauce For a spicy kick

Equipment

  • Large Pot
  • saucepan

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, cook the chopped bacon until crispy, about 6-8 minutes. Remove bacon and place on paper towel, reserving drippings.
  2. With bacon drippings, add onion, carrot, and celery. Sauté for about 3 minutes until softened. Add minced garlic, black pepper, and thyme, cooking for an additional minute.
  3. Stir in diced potatoes, clam juice, chicken broth, and bay leaf. Bring to a boil, reduce heat, and simmer for 15-20 minutes until potatoes are fork-tender.
  4. In a separate saucepan, melt butter and whisk in flour, stirring for about 2 minutes. Gradually add milk and half & half until thickened.
  5. Carefully add white sauce to pot with vegetables. Stir in canned clams and simmer for another 5-7 minutes.
  6. Discard bay leaf and adjust salt. Ladle chowder into bowls, garnishing with crispy bacon and parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 780mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 8mgCalcium: 150mgIron: 2mg

Notes

For best flavor, use fresh ingredients and customize with additional vegetables if desired.

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