Super Easy Clam Chowder
This Super Easy Clam Chowder recipe is a comforting, creamy delight that brings the flavors of the sea right to your table in just 40 minutes. Perfect for busy weeknights, this hearty chowder combines tender russet potatoes, savory bacon, and juicy canned clams with their natural juices for a rich and satisfying bowl of goodness. A smooth roux made with butter and flour forms the base, while chicken broth and heavy cream create a luxuriously silky texture. Aromatic garlic and onions add depth of flavor, and fresh parsley makes an optional but vibrant garnish to elevate the presentation. With straightforward steps and minimal prep, this recipe is ideal for home cooks seeking an easy, restaurant-quality clam chowder that’s sure to become a family favorite. Tags: easy clam chowder recipe, creamy clam chowder, quick seafood soup, homemade chowder.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 4 slices Bacon, diced
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Chicken broth
- 2 medium Russet potatoes, peeled and diced
- 2 10-ounce cans Canned clams with juice
- 1 cup Heavy cream
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced bacon and cook until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
Add the diced onion to the pot and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for 1 more minute.
Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 2 minutes, until the flour is lightly golden.
Pour in the chicken broth gradually, whisking to combine and prevent lumps. Add the diced potatoes and bring the mixture to a boil.
Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.
Stir in the canned clams along with their juice and the heavy cream. Cook over low heat for an additional 5 minutes, but do not let the chowder boil.
Season with salt and black pepper to taste.
Serve hot, topped with the crispy bacon and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
1833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 385 mg | 128% | |
| Sodium | 2791 mg | 121% | |
| Total Carbohydrate | 110.9 g | 40% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 8.2 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2663 mg | 57% | |
*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.
