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Easy Clam Chowder Recipe

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★★★★★

4.9 from 100 reviews

This easy clam chowder recipe combines crispy bacon, tender potatoes, and fresh clams in a creamy, comforting broth. Perfect for a cozy meal, it’s made with simple ingredients and ready in under an hour. The chowder is thickened with flour, flavored with garlic, thyme, and fresh parsley, and finished with a touch of half-and-half for a rich, satisfying texture.

Ingredients

Scale

Base Ingredients

  • 5 strips bacon
  • 2 Tablespoons unsalted butter
  • 3 garlic cloves, minced
  • ½ cup chopped onion
  • ½ teaspoon dried thyme
  • 3 Tablespoons all-purpose flour, plus 1-2 Tablespoons more for slurry if needed
  • 2 cups chicken broth
  • 1 bay leaf
  • Kosher salt, to taste
  • Ground black pepper, to taste

Main Ingredients

  • 2 (6.5-ounce) cans chopped clams, juices reserved
  • 2 russet potatoes, peeled and chopped
  • 2 cups half-and-half, warmed

Garnish

  • 2 Tablespoons chopped fresh parsley
  • Crumpled cooked bacon (from above)

Instructions

  1. Cook the Bacon: In a large pot over medium-high heat, cook 5 strips of bacon until crisp. Remove bacon and place on a paper towel-lined plate. Reserve about ½ tablespoon of bacon grease in the pot. Once the bacon cools, crumble it and set aside for garnishing.
  2. Sauté Aromatics: Add 2 tablespoons of unsalted butter to the pot with the reserved bacon grease. Stir in minced garlic and chopped onion, cooking for 3 minutes or until onions become translucent. Mix in ½ teaspoon dried thyme and cook until fragrant, approximately 1 minute.
  3. Create the Roux and Add Broth: Sprinkle 3 tablespoons of all-purpose flour into the pot, whisking continuously until the flour browns slightly, about 1 minute. Slowly whisk in 2 cups of chicken broth, reserved clam juice from the cans, and add 1 bay leaf. Stir constantly until the mixture begins to thicken slightly, about 1 to 2 minutes. Add the peeled and chopped potatoes.
  4. Simmer Potatoes: Bring the mixture to a light boil, then reduce the heat to a simmer. Cook for 12 to 15 minutes or until the potatoes are fork tender.
  5. Finish the Chowder: Stir in 2 cups of warmed half-and-half and the drained clams from the cans. Simmer for an additional 1 to 2 minutes until heated through. If the chowder is too thin, prepare a slurry by mixing ½ cup of the soup with 1 to 2 tablespoons of flour or cornstarch until smooth, then whisk it back into the pot and cook until thickened. If too thick, adjust consistency by adding more half-and-half. Remove from heat and season with kosher salt and ground black pepper to taste.
  6. Serve: Ladle the chowder into bowls, then top each serving with crumbled bacon and chopped fresh parsley for garnish.

Notes

  • Fresh Clams: For a fresher taste, substitute canned clams with 1 to 2 heaping cups of chopped fresh clams (cleaned and steamed) and use 1.5 cups of clam juice instead of canned juices.
  • Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop, stirring occasionally.

Keywords: clam chowder, easy clam chowder, bacon clam chowder, creamy clam chowder, stovetop chowder recipe, quick seafood soup

Find it online: https://busyrecipe.com/easy-clam-chowder-recipe/