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Easy Clam Chowder

A soul-warming, creamy clam chowder that transforms simple ingredients into comfort food magic perfect for bringing the whole family together.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 slices bacon, chopped
  • 1 large onion, diced
  • 2 stalks celery, chopped
  • 3 medium potatoes, cubed
  • 2 cups clam juice
  • 2 cans (6.5 oz each) chopped clams, drained (reserve juice)
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 bay leaf
  • salt and pepper to taste
  • fresh thyme (optional)

Method
 

  1. Cook chopped bacon in a large pot over medium heat until crispy and golden. Remove bacon but leave the flavorful drippings in the pot.
  2. Add diced onion and celery to the bacon fat. Cook for 5 minutes until the onions turn translucent.
  3. Stir in cubed potatoes, clam juice, and reserved juice from canned clams. Add the bay leaf and bring to a gentle boil. Reduce heat and simmer for 15 minutes until potatoes are fork-tender.
  4. In a small bowl, whisk flour with a few tablespoons of the hot soup liquid to create a smooth slurry. Slowly stir this mixture back into the pot, then add heavy cream and clams. Simmer for 5 more minutes until the chowder coats the back of a spoon. Remove bay leaf before serving.

Notes

Budget-friendly substitutions include turkey bacon, half-and-half instead of heavy cream, or canned clams for convenience. Prep vegetables the night before to cut cooking time in half. Don't let chowder boil vigorously after adding cream to prevent curdling. Avoid overcooking clams to prevent them from becoming rubbery. Refrigerate leftovers for up to 3 days and reheat gently. Freezing not recommended as cream-based soups can separate when thawed.