Easy Clam Chowder
This recipe for easy clam chowder takes less than an hour to make, and is delicious! Thick and creamy, with chunks of tender potatoes, clams and crispy bacon. Seasoned with a mixture of herbs. This will be a new go to recipe for those cold nights to come!
Soup season has arrived, and this easy clam chowder recipe will be one of those go to recipes to make for those cold nights to come!
A lot of chowder recipes can take a while to make, or have an abundance of ingredients, which is fine. But I prefer an easier recipe thats quick to make, but still tastes amazing.
Also, I love recipes that call for ingredients that you most likely have on hand, or only need to run to the store for one or two items.
This recipe is just that. I had every single ingredient, except for the clams and bacon. Now, I know every household is different, but I would say the majority of people would have almost every ingredient to make this chowder!
Ok, let’s talk clams.
First of all, not all canned clams are created equal. If the thought of canned clams gross you out, you can use fresh clams and take them out of the shell, or frozen clams. You can even use steamers. But, if you are careful with which canned clams you decide to get, you should be good. Just check the ingredients! The only ingredients that should be listed on the can are clams, sea salt, and water…
Some people prefer bacon in their chowder, and some say leave it out. I say add some. Not a ton, but some. Just the right amount to give your chowder that smoky, hearty flavor. And obviously bites of bacon throughout the chowder are a win!
Fun fact! Ive grown a love for bay leaves. I used to avoid cooking with them because I always thought they were poisonous is ingested, which never made sense to me. Wouldn’t you hear of people dying from bay leaves by accidentally eating them?
Well, just so happens thats a myth, and they aren’t poisonous. They are simply a choking hazard. Thats why any recipe that calls for them, tells you to remove them before serving the dish.
So, now I cook with them all the time. Don’t skip out on the bay leaf! They add some killer flavor. No pun intended.
If you make this recipe, I hope you enjoy it!
Check out this other recipe of mine for crockpot buffalo chicken soup! https://thehungrylyoness.com/crockpot-buffalo-chicken-soup/
Easy Clam Chowder
Ingredients
- 4 slices of bacon
- 2 tablespoons butter
- 2 cloves of garlic, minced
- 1 yellow onion, diced
- 1/2 teaspoon dried thyme
- 3 tablespoons all purpose flour
- 1 cup milk
- 1 cup vegetable stock
- 2 6.5 oz. cans , chopped clams, juices reserved
- 1 bay leaf
- 2 large russet potatoes, peeled and diced
- 1 cup half and half
- salt and black pepper to taste
- 2 tablespoons fresh, chopped parsley for garnish (optional)
Instructions
- Heat a large stockpot or dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Set aside.
- Melt butter in same pot. add garlic and onion, cook stirring frequently until onions have become translucent, about 2-3 minutes. Stir in thyme and cook until fragrant. About 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf. Whisking constantly until slightly thickened. About 2-3 minutes. Add in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender. About 15-20 minutes.
- Stir in half and half, and clams until heated through, about 5 minutes. Season with salt and pepper, and crumbled up bacon. Give it a nice stir.
- Serve immediately, garnished with parsley, if desired.
- Enjoy!
Notes
