Description

This Clam Chowder with Canned Clams is the ultimate comfort meal—creamy, savory, and full of tender clams in a rich, flavorful broth. Made with pantry staples, this chowder delivers classic New England flavor in under an hour. Canned clams make it accessible year-round without sacrificing taste or texture. It’s a soul-warming dish perfect for chilly nights or cozy family dinners, and it pairs wonderfully with crusty bread or a crisp salad.

Ingredients

Scale

2 cans (6.5 oz each) chopped clams, drained (reserve the juice)
4 slices thick-cut bacon, diced
2 tablespoons unsalted butter
1 medium onion, finely chopped
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1½ cups reserved clam juice
2 cups chicken broth
2 medium russet potatoes, peeled and diced
1 bay leaf
½ teaspoon dried thyme
1 cup heavy cream
Salt and pepper to taste
Optional: pinch of Old Bay seasoning
Fresh parsley and cooked bacon bits for garnish

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Instructions

In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat.
Add butter, then sauté onion and celery until soft and translucent, about 5 minutes. Add garlic and cook 30 seconds more.
Stir in flour and cook for 1 minute, forming a light roux. Gradually add clam juice and chicken broth while whisking.
Add potatoes, bay leaf, thyme, and season lightly with salt and pepper. Simmer uncovered until potatoes are tender, about 15 minutes.
Lower heat and add clams and cream. Simmer gently for 5–7 minutes, ensuring the clams stay tender.
Remove bay leaf, taste, and adjust seasoning. Garnish with parsley and crispy bacon before serving.

Notes

Avoid boiling after adding cream and clams to keep the texture silky.

For extra flavor, stir in a teaspoon of Worcestershire sauce or a dash of hot sauce.

The chowder thickens as it cools; add a splash of broth when reheating if needed.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420