This easy clam chowder is guaranteed to warm your soul! There’s nothing quite like the aroma of bacon and clams wafting through the house on a chilly day.
I love how this dish brings back memories of cozy New England vacations. The combination of tender potatoes, smoky bacon, and briny clams in a velvety cream base is simply irresistible.
Ready to dive into a bowl of pure deliciousness?
Grab the recipe and treat yourself to a little taste of coastal charm tonight!
Why You’ll Love This Easy Clam Chowder
Comforting Classic: This recipe delivers a rich, creamy New England-style clam chowder. It’s perfect for cozy nights in or impressing dinner guests.
Time-Saver: Using canned clams and bottled clam juice significantly reduces prep time. It’s a quick and convenient meal option for busy weeknights.
Rich, Creamy Texture: The combination of half-and-half and heavy cream creates a luxurious, creamy texture. It’s so satisfying.
Budget-Friendly: This simple meal uses simple ingredients, so it won’t break the bank!
Ingredients
- Bacon: The smoky, salty foundation adds depth and richness to the chowder.
- Onion: Chopped and sautéed, it provides a sweet and savory base for the soup.
- Potatoes: They offer a hearty, starchy texture that thickens the chowder.
- Clam Juice: Bottled for convenience, it infuses the soup with a concentrated, briny flavor.
- Salt and Black Pepper: To enhance and balance the flavors of the chowder.
- Half-and-Half and Heavy Cream: The dynamic duo creates a luxuriously creamy and velvety texture.
- Butter: A touch of richness that melds all the ingredients together harmoniously.
- Minced Clams: The star of the show. They’re so tender and succulent.
- Fresh Parsley: It adds a pop of color and a fresh, herbaceous note to the finished dish.
How to Make Clam Chowder
This chowder couldn’t be any easier to make at home!
1. Cook the bacon. In a large pot, cook the diced bacon over medium heat until it starts to become crispy. Stir occasionally to prevent sticking. Remove some bacon bits for garnish and set aside.
2. Add the onions. Once the bacon is nearly crisp, add the chopped onion and cook for about 5 minutes until it softens and turns translucent.
3. Prepare the potatoes. Add the cubed potatoes to the pot along with the bottled clam juice. Season with salt and pepper, then bring the mixture to a boil.
4. Simmer. Reduce the heat to low and let the soup simmer, uncovered, for about 15 minutes or until the potatoes are tender.
5. Add the cream and butter. Stir in the half-and-half, heavy cream, and butter. Allow the butter to melt completely into the soup, stirring gently to combine.
6. Incorporate the clams. Drain the canned clams, but keep the liquid from the cans. Add the clams and half of their reserved liquid to the pot. Stir well and heat the chowder through, being careful not to let it boil, for about 5 minutes.
7. Serve. Once everything is heated through, the chowder is ready to serve. Garnish each bowl with the reserved bacon bits and a sprinkle of fresh chopped parsley. Enjoy!
Tips for the Best Clam Chowder
Make your chowder perfect with these simple tips and tricks.
- Quality is key. Choose high-quality canned clams or fresh clams for the best flavor and texture.
- Be generous. Don’t forget to season the chowder with salt and freshly ground black pepper to bring out all the flavors.
- Toss in some herbs. Add a sprig of fresh thyme or a pinch of dried thyme to enhance the savory flavor of the chowder.
- Vary it up. Try adding diced celery or carrots for extra veggie goodness. You can also substitute some of the clam juice with chicken or vegetable stock.
- Make it a meal. Garnish each bowl with crispy bacon bits and fresh chopped parsley. Serve with oyster crackers, sourdough bread, or a simple green salad on the side.
How to Store
Keep your leftover chowder fresh with these simple steps.
To Store: Transfer the cooled clam chowder to an air-tight container and refrigerate for up to 3 days. Ensure the container is tightly sealed to maintain freshness and prevent odor absorption.
To Freeze: Allow the chowder to cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months, and thaw overnight in the refrigerator before reheating.
To Reheat: Warm the clam chowder gently over low heat on the stovetop, stirring occasionally to prevent scorching. Avoid boiling to maintain the creamy texture and prevent the clams from becoming rubbery.
Easy Clam Chowder
6
servings5
minutes30
minutes454
kcalThis easy clam chowder is so simple to make! In just 30 minutes, you can enjoy this comforting New England classic.
Ingredients
4 slices bacon, diced
1 ½ cups chopped onion
4 cups peeled and cubed potatoes
1 ½ cups bottled clam juice
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 cups half-and-half
1 cup heavy cream
3 tablespoons butter
3 cans minced clams (with liquid reserved)
Fresh parsley, chopped
Instructions
- In a large pot, cook the diced bacon over medium heat until it starts to become crispy. Stir occasionally to prevent sticking. Remove some bacon bits for garnish and set aside.
- Once the bacon is nearly crisp, add the chopped onion and cook for about 5 minutes until it softens and turns translucent.
- Add the cubed potatoes to the pot along with the bottled clam juice. Season with salt and pepper, then bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer, uncovered, for about 15 minutes or until the potatoes are tender.
- Stir in the half-and-half, heavy cream, and butter. Allow the butter to melt completely into the soup, stirring gently to combine.
- Drain the canned clams, but keep the liquid from the cans. Add the clams and half of their reserved liquid to the pot. Stir well and heat the chowder through, being careful not to let it boil, for about 5 minutes.
- Once everything is heated through, the chowder is ready to serve. Garnish each bowl with the reserved bacon bits and a sprinkle of fresh chopped parsley. Enjoy!
