Easy Clam Chowder

Clam chowder in a white bow with gold spoon.

It's easier than you think to make creamy, comforting clam chowder right at home! This classic soup recipe has a thick, smooth texture and every bite is loaded with clams.

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Ingredients

5 strips bacon
2 Tablespoons unsalted butter
3 garlic cloves , minced
½ cup chopped onion
½ teaspoon dried thyme
3 Tablespoons all-purpose flour , plus 1-2 Tablespoons more for a slurry if needed
2 cups chicken broth
2 (6.5-ounce) cans chopped clams , juices reserved
1 bay leaf
2 russet potatoes , peeled and chopped
2 cups half-and-half , warmed
Kosher salt , to taste
Ground black pepper , to taste
2 Tablespoons chopped fresh parsley

Instructions

Bacon: In a large pot, cook 6 strips bacon over medium-high heat. Once cooked, remove and place on a paper towel-lined plate. Leave about 1/2 Tablespoon grease in the pot. Once cool, crumble bacon and set aside for serving.
Add 2 Tablespoons butter, 3 cloves garlic, and 1/2 cup onion, and cook 3 minutes, or until onions are translucent. Stir in 1/2 teaspoon thyme until fragrant, about 1 minute.
Whisk 3 Tablespoons flour until browned, about 1 minute. Slowly whisk in 2 cups chicken broth, reserved clam juice, and 1 bay leaf. Whisk constantly until slightly thickened, about 1-2 minutes. Add the 2 diced potatoes.
Bring to a light boil and reduce heat. Simmer 12 to 15 minutes, or until the potatoes are fork tender.
Stir in 2 cups half-and-half and 2 can drained clams and simmer 1 to 2 minutes, or until heated through. If the soup is too thin, make a slurry by whisking 1/2 cup soup into 1 to 2 Tablespoons flour or cornstarch in a separate bowl until smooth. Return the slurry to the soup and whisk until thickened. If the soup is too thick, add a little more half-and-half. Remove from heat and season with salt and pepper.
Top with bacon and parsley to serve.

Notes

Fresh clams: Use 1 to 2 heaping cups of chopped fresh clams (cleaned and steamed) with 1.5 cups of clam juice in place of the canned, if preferred.

Store: This chowder will stay fresh in the refrigerator for about 3-4 days.

Nutrition