Description
If you’re craving a rich, comforting soup that’s quick to make, this Creamy Canned Clam Chowder recipe is just what you need.
Ingredients
Units
Scale
- 5 cans chopped clams, plus the juice
- 1 bottle clam juice
- 1 bottle water
- 6 thick-cut bacon strips, diced
- 1/4 white or yellow onion, minced
- 1 stalk celery, minced
- 3 garlic cloves, minced
- 2–3 Yukon gold potatoes, peeled and tiny diced
- 2 tablespoons fresh thyme
- 1/3 cup flour
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons fresh parsley, plus more for garnish
- Cracked black pepper, for garnish
Instructions
- Open the canned clams, drain, and reserve the liquid. Set aside.
- In a heavy-bottom pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside. Reserve about 2 tablespoons of the bacon fat in the pot.
- Add the minced celery and onion to the bacon fat in the pot. Sauté for about 3 minutes until softened.
- Stir in the minced garlic, diced potatoes, and fresh thyme. Season with salt and pepper. Toss the vegetables in the bacon fat to coat evenly.
- Sprinkle the flour over the vegetables and cook for a few minutes to allow the raw flour taste to cook off.
- Pour in the reserved clam juice, bottled clam juice, and water. Bring almost to a boil, then reduce heat and simmer for 15 minutes, until the potatoes are tender.
- Stir in the heavy cream and allow it to simmer for another 5 minutes to thicken.
- Turn off the heat and stir in the clams and fresh parsley.
- Ladle into soup crocks and garnish with crisp bacon, fresh parsley, and cracked black pepper.
- ENJOY!
Notes
- If you’d like a thicker chowder, simply add a bit more flour when cooking the vegetables or let the soup simmer a bit longer to reduce the liquid.
- Store leftover clam chowder in an airtight container in the fridge for up to 3 days.
- Reheat on the stovetop over low heat, adding a little more cream or water to thin it out, as needed.
- While chowder can be frozen, it’s best to freeze it without the clams, as they may become tough when thawed. Add the clams when reheating.
- Serve with crusty bread or crackers for dipping, or top it over a baked potato like I did for a fun twist!
- Nutrition information does NOT include the baked potato.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Soup, Chowder, Dinner
- Method: Easy
- Cuisine: Fish and Seafood