Easy Creamy Clam Chowder
Creamy Clam Chowder ~ easy, hearty New England style chowder packed with clams, potatoes and bits of smoky bacon.
You know by now how much I love soup and this Easy Creamy Clam Chowder is one of my favorites. Creamy, with bite size pieces of potato, bits of crispy Applewood smoked bacon and tender clams in almost every bite.
It’s a great one pot meal any time of the year and if you’re lucky enough to squirrel away some leftovers, they make the ideal lunch.
If you’ve shied away from making clam chowder at home because you think it’s difficult or expensive, Easy Creamy Clam Chowder is your recipe ~ quick enough for weeknights, but is elevated enough to entertain with.
You’ve probably seen recipes calling for fresh clams, but I use canned in this recipe because it’s both easier and cost-effective without sacrificing flavor.
I also adapted this recipe to use whole milk instead of the heavy cream you may see in other chowder recipes because whenever my grandkids visit I always buy whole milk for them to drink with their favorite goodies. Their leftover whole milk adds just the right amount of creaminess to this Easy Creamy Clam Chowder.
- Applewood smoked bacon
- salt and pepper to taste
- 3 small potatoes (Yukon used but russet or redskin are good also)
- clam juice
- chicken stock
- Old Bay seasoning
- fresh thyme
- whole milk
- canned clams
- flat leaf parsley
Easy Creamy Clam Chowder Instructions:
Cook the bacon in a soup pot or Dutch oven until it’s crispy then remove it from the skillet, leaving the bacon fat in the pot.
Drop in the carrots, celery and onion, season with salt and pepper and cook about 5 minutes or until the carrots have started to soften then grate in the garlic and continue cooking another minute.
There are many layers to this dish. Season at every level ~ not excessively, but dividing the seasoning between the layers so the flavors develop throughout the dish. That way you’ll only have minor adjustments (if any) at the end.
Add the potatoes then pour in the clam juice and chicken stock. Season with Old Bay seasoning, salt, pepper and fresh thyme. Cover the pot and cook over low heat about 5 minutes or until the potatoes and carrots are tender.
In a medium bowl, whisk the flour and milk together then pour it into pot, stirring slowly and blending completely.
Simmer uncovered 5-7 minutes or until it thickens.
Add the clams and their juices then rough chop the bacon and fold it into the chowder. Continue cooking over low heat 2-3 minutes then stir in the parsley. Taste and add salt or pepper to your preferences.
I love a nice bakery type bread with this chowder, oyster crackers or for the kids ~ some Goldfish crackers which also go well with this Smoked Salmon Chowder.
If you tried this recipe or any other on the blog, don’t forget to leave a comment or star rating ~ I love hearing from you!
- 4 slices Applewood smoked bacon
- 1 medium carrot
- 1 stalk celery
- 1 medium onion
- salt and pepper to taste
- 3 small potatoes (Yukon used)
- 1/2 cup chicken stock
- 2 cups whole milk
- 1/2 cup flour
- 8 ounce bottle of clam juice
- 2 6,5 ounce cans clams
- 1 tablespoon fresh thyme minced
- 1 1/4 teaspoons Old Bay seasoning
- 2 cloves garlic
- 2 tablespoons fresh flat leaf parsley
- Cook the bacon in a Dutch oven or soup pot until it’s crispy then remove it from the skillet, leaving the bacon fat in the pot.
- Finely chop the carrots, celery and onion and drop them into the pot. Season with salt and pepper and cook about 5 minutes or until the carrots have started to soften.
- Grate in the garlic and continue cooking another minute.
- Add the potatoes then pour in the clam juice and chicken stock and season with Old Bay seasoning, salt, pepper and fresh thyme. Cover the pot and cook over low heat about 5 minutes or until the potatoes and carrots are tender.
- In a medium bowl, whisk the flour and milk together then pour it into pot, stirring slowly and blending completely.
- Simmer uncovered about 5 minutes until it thickens.
- Add the clams, their juices and the bacon and continue cooking over low heat 2-3 minutes.
- Fold in the parsley, taste and add salt according to your preferences.