Clam Chowder Using Canned Clams
Creamy, comforting, and packed with flavor, this Clam Chowder Using Canned Clams is the perfect bowl of warmth for any seafood lover. This easy recipe combines pantry-friendly canned clams and their briny juice with hearty russet potatoes, crispy bacon, and a velvety base of heavy cream and milk for a rich, satisfying chowder. Infused with aromatic thyme, bay leaf, and a hint of garlic, each spoonful delivers a cozy blend of savory flavors. Ready in just 50 minutes, this clam chowder is ideal for a quick weeknight meal or feeding a crowd. Garnish with fresh parsley and crispy bacon, and serve with crusty bread or oyster crackers for a restaurant-quality dish that’s bound to become a household favorite. Perfect for keywords like “easy clam chowder,” “canned clam recipes,” and “seafood comfort food.”
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Recipe Information
Ingredients
- 2 8-ounce cans Canned clams (with juice)
- 4 slices Bacon
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 stalks Celery stalks, finely diced
- 2 medium Russet potatoes, peeled and diced
- 3 cloves Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 2 cups Clam juice (from canned clams or bottled)
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Milk
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the bacon slices over medium heat until crispy. Remove the bacon from the pot and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of the bacon fat in the pot.
Add the butter to the bacon fat in the pot. Once melted, sauté the diced onion and celery over medium heat until softened, about 5 minutes.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly pour in the clam juice and chicken broth, whisking to combine and prevent lumps.
Add the diced potatoes, thyme, bay leaf, salt, and pepper to the pot. Bring everything to a boil, then reduce the heat to low and let it simmer for 15 minutes, or until the potatoes are tender.
Pour in the heavy cream and milk. Stir to combine, then add the clams (along with their juice) to the pot. Simmer for another 5 minutes to heat through. Do not boil once the cream is added, as it can curdle.
Crumble the cooked bacon and stir most of it into the soup. Reserve a small amount for garnish, if desired.
Taste the soup and adjust salt and pepper if needed. Remove the bay leaf before serving.
Ladle the clam chowder into bowls and garnish with fresh parsley and the reserved crumbled bacon. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
2320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 9050 mg | 393% | |
| Total Carbohydrate | 162.5 g | 59% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 29.5 g | ||
| Protein | 93.0 g | 186% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 937 mg | 72% | |
| Iron | 81.5 mg | 453% | |
| Potassium | 5165 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
