Easy and Delicious Clam Chowder
Creamy, comforting, and bursting with flavor, this Easy and Delicious Clam Chowder recipe is the ultimate crowd-pleaser for cozy evenings or casual gatherings. Made with tender russet potatoes, savory bacon, and rich canned clams, this classic New England-style chowder combines a velvety broth of heavy cream, milk, and chicken stock, perfectly seasoned with fresh thyme and a bay leaf for an aromatic depth. With just 15 minutes of prep time and simple ingredients like diced onion, celery, and garlic, this one-pot wonder comes together effortlessly in under an hour. Serve it piping hot, garnished with chopped parsley and crispy bacon, alongside crusty bread or oyster crackers for a satisfying, restaurant-quality meal that’s sure to impress. Perfect for seafood lovers and fans of hearty soups, this clam chowder is as easy to make as it is to devour!
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Recipe Information
Ingredients
- 4 slices Bacon (diced)
- 2 tablespoons Butter
- 1 medium Onion (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic (minced)
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 3 medium Russet potatoes (peeled and diced)
- 2 6.5-ounce cans Canned chopped clams with juice
- 1 cup Heavy cream
- 1 cup Milk
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large pot over medium heat, cook the diced bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon drippings in the pot.
Add butter to the pot and melt over medium heat. Stir in the diced onion, celery, and minced garlic, and cook for 4-5 minutes until softened and fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour mixture for 2 minutes to remove the raw flour taste.
Gradually stir in the chicken broth, making sure to scrape up any bits stuck to the bottom of the pot. Add the diced potatoes, fresh thyme, bay leaf, and the reserved bacon (save a little for garnish, if desired). Bring to a boil, then reduce to a simmer.
Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the chopped clams with their juice, heavy cream, and milk. Simmer gently for 5 minutes to heat through but do not let it boil.
Season with salt and black pepper to taste. Remove the bay leaf before serving.
Ladle the clam chowder into bowls and garnish with chopped parsley and extra crispy bacon if desired. Serve warm with crusty bread or oyster crackers.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 978 mg | 43% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.3 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 644 mg | 14% | |
*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.
