If you’re craving a rich, comforting soup that’s quick to make, this Creamy Canned Clam Chowder is just what you need. Using canned clams makes it incredibly convenient, without sacrificing flavor. This chowder comes together in just under 45 minutes, with the perfect balance of salty bacon, tender potatoes, and creamy broth.
No, your eyes aren’t playing tricks on you! In a twist on chowder fries, I poured this creamy clam chowder over a crispy baked potato. Bake the potato, slice open, add a bit of butter, and then ladle the chowder on top!
Why You Will Love This Canned Clam Chowder Recipe
- Convenient & Quick: Using canned clams and clam juice, this chowder comes together effortlessly, and is ready in under 45 minutes.
- Creamy & Flavorful: The combination of heavy cream and bacon fat creates a smooth, rich texture that’s both comforting and satisfying.
- Simple Ingredients: You probably already have most of these ingredients in your pantry, making it easy to whip up whenever you need a warm, hearty meal.
- Customizable: With ingredient substitutions and additions, you can make this Canned Clam Chowder recipe your own, whether you’re serving it on a chilly evening or for a casual gathering.
- Perfect for Any Occasion: Whether it’s a weeknight dinner or part of a special meal, this clam chowder is a versatile option.
Ingredient Substitutions
- Canned Clams: If you don’t have canned clams, fresh clams can be substituted. Just be sure to add extra clam juice and water to make up for the difference in liquid.
- Bacon: If you prefer a vegetarian option, you can skip the bacon and use olive oil or butter for sautéing the vegetables.
- Potatoes: Yukon gold potatoes are ideal for their creamy texture, but you can use Russet or red potatoes, if preferred.
- Heavy Cream: For a lighter version, swap the heavy cream for half-and-half or whole milk, though the chowder will be a bit thinner.
- Thyme: If you don’t have fresh thyme, dried thyme works well. Use about one teaspoon of dried thyme for the same flavor.
How to Serve and Store Leftovers
- Serve this clam chowder with a side of crusty bread or crackers for dipping. You can also enjoy it poured into a bread bowl, or on like I did, on top of a baked potato.
- Store any leftover clam chowder in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a little more water or cream to thin it out, if needed.
Frequently Asked Questions
- Can I use frozen clams instead of canned? Yes! If using frozen clams, make sure to thaw them before adding to the soup. You’ll need to add extra clam juice to make up for the missing liquid.
- Can I make this chowder ahead of time? Absolutely! In fact, clam chowder tastes even better the next day after the flavors have had time to meld. Simply store it in the fridge, and reheat it gently before serving.
- Can I make this dairy-free? Yes, you can substitute the heavy cream with coconut cream or a dairy-free cream alternative for a dairy-free version. Use a non-dairy butter for sautéing the vegetables.
More Creamy Soup Recipes to Love
- Creamy Crab Soup
- Easy Creamy Meatball Soup
- Creamy Sausage Potato Soup
- Homemade Creamy Mushroom Soup
- Chicken Wild Rice Soup
- Cheeseburger Soup
- Cream of Mushroom Soup
Creamy Canned Clam Chowder
- Total Time: 40 minutes
- Yield: 6 servings 1x
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
- 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
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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