This is the cozy, creamy clam chowder I make when I want comfort food fast. It’s simple, uses pantry staples, and comes together in one pot. It tastes like something that simmered all day, but it’s done in under 40 minutes. Perfect for a chilly night or when you’re craving something rich and satisfying.
What You’ll Need
- 4 slices of bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups diced gold potatoes (peeled or unpeeled)
- 1 (10 oz) can minced clams with juice
- 1 (8 oz) bottle clam juice
- 1 cup chicken broth
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon butter
- Optional: chopped fresh parsley, oyster crackers for topping
Why I Love This Recipe
I first made this when I forgot to defrost chicken and had a can of clams in the pantry. Total desperation move—and it became a forever favorite.
- Only one pot to wash
- Full of flavor without needing fresh seafood
- Comforting and hearty
- Pantry-friendly and quick
- Feels like restaurant chowder with barely any effort
Makes
4 servings
Total Time
35 minutes
Macros (Per Serving)
Calories: 365
Protein: 14g
Fat: 22g
Carbs: 28g
Fiber: 2g
Sugar: 3g
Why This Recipe Works (Quick Science)
The flour and bacon fat make a quick roux, thickening the chowder. The starch from the potatoes adds body, and the clam juice brings deep seafood flavor fast. Heavy cream makes it rich without curdling.
Common Mistakes
- Not cooking the flour enough: Let it cook for a minute so the chowder doesn’t taste raw.
- Boiling the cream: It can separate. Simmer gently.
- Adding clams too early: They’ll get rubbery. Add them last to keep them tender.
- Over-salting: The clam juice is salty, so taste before adding more.
What to Serve With
- Crusty bread or garlic toast
- Side salad with a tangy vinaigrette
- Oyster crackers or butter crackers
- A glass of cold white wine or sparkling water
FAQ
Can I use fresh clams?
Yes, but steam them separately and add at the end like canned.
Can I use milk instead of cream?
Yes, but the chowder will be thinner. Try whole milk for best results.
Can I freeze it?
Not recommended—cream-based soups don’t freeze well.
Can I make it dairy-free?
Sub the cream with full-fat coconut milk for a different but tasty version.
Substitutions and Variations
- Use half-and-half instead of heavy cream for a lighter version
- Add corn or celery for extra texture
- Use smoked paprika for a deeper flavor twist
- Sub the chicken broth with veggie broth to make it pescatarian
Tools You’ll Need
- Large soup pot
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring cups and spoons
Pro Tips
- Chop everything before you start—this goes fast once it’s cooking
- Don’t rush the bacon; let it get crispy for max flavor
- Use gold potatoes—they hold their shape and stay creamy
- Stir often after adding flour to avoid lumps
- Add clams right at the end so they stay soft and juicy
Make Ahead Tips
You can dice the potatoes, onions, and garlic up to 1 day ahead and store in the fridge. The soup tastes even better the next day, so make a double batch and reheat gently.
How to Make Easy Clam Chowder
Step 1: Cook the bacon
Cook 4 slices of chopped bacon in a large soup pot over medium heat until crispy, about 5-6 minutes. Remove bacon and set aside. Leave about 2 tablespoons of bacon fat in the pot.
Step 2: Sauté onion and garlic
Add 1 small diced onion and 2 cloves of minced garlic to the bacon fat. Cook for 2-3 minutes, stirring, until onion is soft and translucent.
Step 3: Stir in flour
Sprinkle in 2 tablespoons of all-purpose flour. Stir constantly for 1 minute to cook off the flour taste.
Step 4: Add liquids and potatoes
Slowly pour in 1 cup chicken broth, 1 (8 oz) bottle clam juice, and juice from 1 (10 oz) can of minced clams. Stir well to smooth out lumps. Add 3 cups diced gold potatoes. Bring to a simmer.
Step 5: Simmer until potatoes are tender
Simmer uncovered for about 12–15 minutes, or until potatoes are fork-tender.
Step 6: Add cream and clams
Lower the heat. Stir in 1 cup heavy cream, 1 tablespoon butter, and the minced clams from the can. Simmer gently for 2–3 minutes. Season with salt and black pepper to taste.
Step 7: Serve and top
Ladle the chowder into bowls. Top with crispy bacon, optional parsley, and oyster crackers.
Leftovers and Storage
Let the chowder cool completely, then store in the fridge in an airtight container for up to 3 days. Reheat on low heat to avoid curdling the cream. Add a splash of broth or water if it thickens too much. Not freezer-friendly due to the cream.
Let’s Wrap It Up
This easy clam chowder is everything you want in a bowl—warm, creamy, full of flavor, and quick to make. It’s a go-to in my house when we need something comforting without a lot of fuss. Try it out and let me know how it turned out for you in the comments!
