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Easy Clam Chowder
4.9 from 1,152 votes

Easy Clam Chowder

The Easy Clam Chowder features diced bacon, onions, garlic, thyme, potatoes, clams, and a creamy mixture of half and half, milk, and vegetable stock. This chowder offers a comforting thick soup with a balance of smoky, savory, and fresh clam flavors enhanced by fresh parsley garnish.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 servings
Course: Main Course, Soup

Ingredients

  • 4 lices Bacon diced
  • 2 tablespoons butter unsalted
  • 2 cloves garlic minced
  • 1 onion diced
  • ½ teaspoon thyme dried
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 (6.5-ounce) cans chopped clams juices reserved
  • 1 bay leaf
  • 2 russet potato peeled and diced
  • 1 cup half and half
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. 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, reserving 1 tablespoon excess fat in the stockpot.
  2. Melt butter in the stockpot. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  4. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.*
  5. Stir in half and half and clams until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  6. Serve immediately, garnished with bacon and parsley, if desired.

Notes

  • Use a mixture of whole milk and cream to substitute half and half if unavailable.
  • Adjust cooking time of potatoes based on their size and thickness to achieve desired tenderness.