Easy Clam Chowder Recipe

Ingredients

• 5 stripsbacon
• 30 g (2 tablespoons)unsalted butter
• 3 clovesgarlic, minced
• 75 g (½ cup)chopped onion
• 2.5 ml (½ teaspoon)dried thyme
• 24 g (3 tablespoons), plus 8–16 g (1–2 tablespoons) more for a slurry if neededplain flour
• 480 ml (2 cups)chicken stock
• 1bay leaf
• to tastekosher salt
• to tasteground black pepper
• 2 cans (184 g each; 6.5 ounces each)chopped clams, juices reserved
• 2russet potatoes, peeled and chopped
• 480 ml (2 cups)half-and-half, warmed
• 8 g (2 tablespoons)fresh parsley, chopped
• from the bacon abovecooked bacon, crumbled

Instructions

1. 1

   Cook the bacon

   Cook the 5 bacon strips in a large pot over a medium-high heat until crisp. Transfer them to a paper-towel-lined plate and leave about ½ tablespoon of bacon fat in the pot. Once cool, crumble the bacon and set it aside for the topping.

2. 2

   Sauté the aromatics

   Add 2 tablespoons of butter to the pot with the reserved bacon fat. Stir in the minced garlic and chopped onion and cook for 3 minutes, or until the onion is translucent. Add ½ teaspoon of dried thyme and cook for about 1 minute, until fragrant.

3. 3

   Make the roux

   Sprinkle in 3 tablespoons of plain flour, whisking continuously for about 1 minute until it browns slightly. Gradually whisk in 2 cups of chicken stock and the reserved clam juice, then add the bay leaf. Stir constantly for 1–2 minutes, until the mixture begins to thicken slightly, then add the peeled, chopped potatoes.

4. 4

   Simmer the potatoes

   Bring the mixture to a gentle boil, then lower the heat and simmer for 12–15 minutes, or until the potatoes are tender when pierced with a fork.

5. 5

   Finish the chowder

   Stir in 2 cups of warmed half-and-half and the drained clams. Simmer for 1–2 minutes, until heated through. If the chowder is too thin, mix ½ cup of the soup with 1–2 tablespoons of flour or cornflour until smooth, whisk it back into the pot and cook until thickened. If it is too thick, add more half-and-half. Take the pot off the heat and season with salt and black pepper to taste.

6. 6

   Serve the chowder

   Ladle the chowder into bowls and finish each portion with crumbled bacon and chopped fresh parsley.

What is clam chowder?

Clam chowder is a hearty American soup built around clams, potatoes and a creamy broth. This version layers in bacon, thyme and garlic for savoury flavour, with parsley added at the end for freshness.

The method develops flavour in stages: bacon fat seasons the base, flour thickens the stock and clam juice, and half-and-half makes the finished soup creamy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 19g protein, 38g carbs, 22g fat.

The potatoes and flour provide most of the carbohydrates, while the bacon, butter and half-and-half contribute much of the fat. Clams and chicken stock supply protein, with bacon adding some as well. Balance a bowl with a green salad or other vegetables, and use bread as an accompaniment rather than an extra large side.

Build flavour in the pot

Bacon fat: keep about ½ tablespoon in the pot after crisping the strips; it gives the onion and garlic a savoury starting point.

Aromatics: cook the onion until translucent before adding the thyme, then give the herb about 1 minute to release its fragrance without letting the garlic burn.

Get the thickening right

Roux: whisk the flour into the butter and bacon fat, and cook it for about 1 minute until lightly browned. Add the stock and clam juice gradually while whisking to help keep the broth smooth.

Slurry: if the soup still seems thin, blend the extra flour or cornflour with some soup until smooth before returning it to the pot. Add it gradually and allow the chowder to cook until it thickens.

Check the potatoes and clams

Potatoes: simmer them for 12–15 minutes, checking with a fork; they should be tender without falling apart.

Clams: stir them in with the half-and-half near the end and heat for just 1–2 minutes. This warms them through without giving them a long simmer.

Keep the finish creamy

Warm the half-and-half before adding it, then keep the soup at a gentle simmer rather than letting it boil hard. If the consistency is too thick, loosen it with a little more half-and-half as directed.

Taste for salt and pepper after adding the clams and their juice, since the broth may already be well seasoned.

Serve it with

Top each bowl with the reserved bacon and chopped parsley so the garnish stays crisp and bright. Crusty bread or plain crackers make useful accompaniments for scooping up the creamy broth.

For a fuller meal, serve the chowder with a simple green salad or lightly dressed vegetables.

Recipe notes & tips

• Reserve the clam juice when draining the cans; it brings clam flavour into the broth.
• Warm the half-and-half before adding it so the soup heats through smoothly.
• Whisk the stock in gradually to help prevent lumps forming in the flour base.
• Keep the potatoes in similarly sized pieces so they become tender at roughly the same time.
• Add the clams near the end and avoid prolonged cooking.
• Taste the chowder before adding salt, as the bacon, stock and clam juice can all be seasoned.

Variations

• Add sweetcorn: stir it in with the clams for extra sweetness and texture.
• Use fish stock: replace the chicken stock with fish stock for a more seafood-forward broth.
• Add a little heat: season with a pinch of cayenne or chilli flakes.
• Make it herbier: add a little extra fresh parsley just before serving.
• Use smoked bacon: choose smoked strips for a deeper smoky note.

Common mistakes to avoid

• Burning the garlic: add it with the onion and stir regularly over the stated cooking time.
• Lumpy broth: whisk in the stock gradually rather than pouring it all in at once.
• Overcooking the clams: add them with the half-and-half near the end and heat only until warmed through.
• Mushy potatoes: check them with a fork during the 12–15-minute simmer and stop once tender.
• Adding dry flour to the soup: first mix it with some soup until smooth, then whisk the slurry back into the pot.
• Boiling the finished chowder hard: keep it to a gentle simmer after adding the dairy.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 2 days. Reheat gently in a saucepan, stirring often, and avoid boiling; the texture may thicken, so loosen it with a splash of half-and-half or stock if needed.

Frequently asked questions