Clam Chowder

Clam chowder is a restaurant favorite that’s easy to make at home. This version uses canned clams for a budget-friendly, convenient option that’s still packed with flavor.

Course Soup

Cuisine American

Keyword chowder

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 472kcal

Author Elizabeth Rodriguez

Ingredients

4 Bacon Slices cut into small pieces (about ¼ - ½ inch)
1 Medium Onion finely diced (yellow or white onion)
1 Small Carrot small dice (about ¼ cup)
1 Celery Rib small dice
1 Garlic Clove minced
¼ teaspoon Black Pepper
¼ teaspoon Dried Thyme or 1-2 thyme sprigs
1 cup Clam Juice reserved from the canned clams (see notes #1)
1 cup Chicken Broth
1 Bay Leaf
2 Large Russet Potatoes peeled and cut into roughly ½-inch cubes (approximately 20 ounces)
3 tablespoons Butter
3 tablespoons All-Purpose Flour
1 cup Milk whole or 2%
1 cup Half & Half
2 (6.5-ounce) Cans Minced or Chopped Clams drained, juice reserved (do not discard)
Salt to taste if needed at the end – we used kosher salt
Optional Garnish and Serving: Chopped Parsley, crackers, lemon wedges, hot sauce

Instructions

Cook the Bacon

Add the chopped bacon to a large pot or Dutch oven over medium heat. Cook for 5-7 minutes, stirring frequently, until crispy.
Remove the pot from heat. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve for garnish or another use (see Recipe Tips and Notes). Drain excess bacon drippings, leaving 2 tablespoons in the pot if necessary.

Start the Soup

Return the pot to medium heat. Add the onions, carrots, and celery and cook for 3 minutes, stirring frequently.
Stir in the garlic, black pepper, and thyme and cook for 1 minute, stirring often.
Add the potatoes, reserved clam juice, chicken broth, and bay leaf. Raise the heat and bring to a boil. Once boiling, reduce heat to medium-low, cover, and simmer for 15-20 minutes until the potatoes are very tender. Stir occasionally.

Make the White Sauce

While the potatoes cook, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 1½-2 minutes, stirring almost constantly.
Slowly whisk in the milk and half and half, stirring until smooth. Cook for 5-6 minutes, stirring occasionally. When the sauce starts to simmer, lower the heat to medium-low and keep it at a gentle simmer, stirring often.
Do not leave the sauce unattended. Milk can boil over quickly, so keep an eye on it. Once done, remove from heat and stir occasionally while waiting for the potatoes to finish.

Finish the Soup

Check the potatoes. They should be very tender and break apart easily when pressed with a spoon or fork.
Add the white sauce to the soup and stir well until incorporated.
Stir in the clams, cover, and cook for 5-7 minutes to let the flavors meld. Keep at a gentle simmer, lowering the heat further if needed. Stir occasionally.

Garnish and Serve

Remove and discard the bay leaf. Taste and add salt if needed (as a reference, we added ¾ teaspoon to ours).
Garnish with reserved bacon bits, chopped parsley, and oyster crackers, if desired.

Notes

Check the amount of clam juice. If it does not yield 1 cup, add a little chicken broth or water to make up the difference. As a reference, we did not have to add any to ours.
For a thicker chowder, use an extra ½ tablespoon of flour or mash some potatoes. For a thinner consistency, stir in a little milk or broth—but keep in mind it thickens as it cools.
Go easy on the carrot to keep the chowder’s signature light color.
Don’t leave the white sauce unattended—milk can boil over quickly.
Stirring frequently at the end will cause the potatoes to break down, naturally thickening the soup.
Don’t add salt until the end. Bacon, clams, and broth already contribute plenty. Use low-sodium broth if you're sensitive to salt.

Nutrition