Clam Chowder

This homemade clam chowder is rich, creamy, and full of comforting flavor. Tender potatoes, savory bacon, chopped clams, and a creamy broth come together in one pot for an easy soup that tastes like it came from a restaurant. This cozy clam chowder is perfect for lunch, dinner, or serving with crusty bread on a chilly day.

Prep Time15

Cook Time30

Total Time45

Course: Main Dish, Soup

Cuisine: American

Keyword: canned clam chowder, clam chowder, creamy clam chowder, easy clam chowder, homemade clam chowder, New England clam chowder

Cooking Method: Stovetop

Diet: Pescatarian

Servings:

Calories: 254kcal

Ingredients

4 bacon slices, diced
2 tbsp unsalted butter
2 cloves garlic minced
1 onion diced
1/2 tbsp dried thyme
3 tbsp all-purpose flour
1 cup milk
1 cup vegetable stock
2 cans clams chopped, 6.5 ounces each, juices reserved
1 bay leaf
2 russet potatoes peeled and diced
1 cup half and half
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley chopped

Instructions

Heat a Dutch oven or large stockpot over medium-high heat. Add the diced bacon and cook for 6 to 8 minutes, or until browned and crispy. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of bacon fat in the pot.
Add the butter to the pot and let it melt. Add the garlic and onion and cook for 2 to 3 minutes, stirring often, until the onion softens.
Stir in the dried thyme and cook for 1 minute. Add the flour and whisk for about 1 minute, until lightly golden.
Slowly whisk in the milk, vegetable stock, reserved clam juice, and bay leaf. Continue whisking for 1 to 2 minutes, until the soup begins to thicken slightly.
Stir in the diced potatoes. Bring the soup to a boil, then reduce the heat and simmer for 12 to 15 minutes, or until the potatoes are tender.
Stir in the half and half and chopped clams. Cook for 1 to 2 minutes, just until heated through.
Add the salt and black pepper. If the chowder is too thick, stir in a little more half and half until it reaches your desired consistency.
Remove the bay leaf. Serve hot, topped with the crispy bacon and fresh parsley.

Notes

For extra clam flavor, use an additional can of chopped clams and include the reserved juice.
The cooking time may vary depending on how small or large the potatoes are diced.

Nutrition