One bowl of this Clam Chowder and you will be swept away by all the rich bold flavor and creamy goodness in every clam filled bite!
Don’t be fooled by clam chowder, it’s truly the soup that acts as a meal. This recipe is easy to make and is worth every bite, just like my favorite taco soup. Imagine coming home after a long day, putting your feet up and diving into a bowl of homemade clam chowder that is thick and rich and packed full of clams, bacon, and potatoes. The reality of this can come to life with this clam chowder recipe and it won’t disappoint.
I don’t know about you, but growing up in the Pacific Northwest we have more than our fair share of cold and gloomy days. One of my favorite things to do was sit by the fire and eat a warm bowl of this clam chowder. The flavors from the bacon and clam juice are amazing not to mention the perfectly cooked potatoes and simple spices that make every bite better than the first.
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The ingredients in this clam chowder are pretty basic making it super easy to make. I think clam chowder has a misconception of being complex and hard to make, but really the three main things are clams, potatoes, and bacon.
Clam Chowder Ingredients
- chicken stock or seafood stock
- half and half
What makes a Chowder?
Chowder is made with cream or milk and has a thick consistency. It is considered a soup or a stew and can have different variations with the addition of seafood or vegetables.
What is the difference between Boston and New England Clam Chowder?
For all intents and purposes, both clam chowders are made fundamentally the same with regards to their ingredients. The only difference is the thickness of the base. Boston clam chowder has a thick broth and New England clam chowder is made with a thinner, more clear broth. Both are “white” in color being made with milk or cream. Red clam chowder, or Manhattan clam chowder is made with a tomato base.
How To Make Clam Chowder
- Drain clams in a colander and reserve all the clam juice and set aside. In a large saucepan over medium heat add chopped bacon, onion, and celery. Sauté until tender, about 5 minutes. Add in chicken stock and clam juice and simmer 5 minutes.
- Add in cubed potatoes and keep simmering until potatoes are tender, but not mushy, about 5 minutes. Season with garlic salt, dried parsley, black pepper, and onion powder. Pour in corn and chopped clams. Bring to a rolling boil. Whisk half and half and flour together to make a rue and pour into soup. Mix to combine and begins to thicken. Remove from heat and garnish with crumbled bacon and fresh chopped parsley.
I love love love serving this soup up in a homemade bread bowl too! It’s the ultimate comfort food for this cool fall weather! With the addition of bacon and corn, I think it really is the best clam chowder around. If you love the creaminess and texture of clam chowder you may also love this slow cooker creamy sausage and potato soup recipe or broccoli and cheese soup.
Do you love soup season too??
- Slow Cooker Cauliflower Cheese Soup
- Creamy Wild Rice and Chicken Soup
- Slow Cooker Ham and Potato Cheese Soup
- Bacon Jalapeno Baked Potato Soup
- Chicken Noodle Soup
- More dinner recipes…
Tools used to make this Clam Chowder recipe
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
Cutting Board: A good-sized cutting board is a must for home cooks. This board is thick & sturdy and makes recipe prep a breeze.
Knives: A good set of kitchen knives is essential for any cook. This set is the best one I’ve owned so far and it comes with a knife block, steak knives, and an array of larger knives perfect for all your slicing, chopping, and cutting needs.
Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.
Ladle: Every soup lover needs a ladle to portion out big warm bowls of their favorite soups!
- 1 pound bacon chopped and divided
- 19.5 ounces canned clams drained, chopped, and juice reserved
- 2 celery stalks chopped
- ½ onion chopped
- 3 cups chicken stock
- 4 potatoes peeled and cubed
- 1 teaspoon garlic salt
- 1 teaspoon dried parsley
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 15.5 ounces corn drained (1 can)
- 1 cup half and half
- 2-3 tablespoons cornstarch or flour
- Fresh chopped parsley for garnish
- Drain clams in a colander and reserve all the clam juice and set aside.
- In a large saucepan over medium heat add ¾ chopped bacon, onion, and celery. Sauté until tender, about 5 minutes. Add in chicken stock and clam juice and simmer 5 minutes.
- Add in cubed potatoes and keep simmering until potatoes are tender, but not mushy, about 5 minutes. Season with garlic salt, dried parsley, black pepper, and onion powder. Pour in corn and chopped clams. Bring to a rolling boil.
- Whisk half and half and cornstarch or flour together to make a rue and pour into soup. Mix to combine and begins to thicken.
- Remove from heat and cook remaining bacon. Garnish with bacon and fresh chopped parsley.
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