Easy Clam Chowder Recipe: Creamy & Delicious

There’s nothing quite like a bowl of clam chowder to warm you up on a chilly day. This creamy, hearty soup is full of tender clams, potatoes, and a savory broth. While classic clam chowder recipes can be a bit complicated, this easy clam chowder recipe simplifies the process without sacrificing any flavor. Whether you’re making it for a cozy family dinner or serving it at a gathering, this dish is a guaranteed hit!

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Why You’ll Love Easy Clam Chowder

This clam chowder recipe brings together all the rich, creamy goodness you love in a bowl of chowder but without a lot of fuss. It’s quick to make, takes less than 45 minutes from start to finish, and only requires a handful of pantry staples and fresh ingredients. The combination of clams, potatoes, and a creamy broth makes for a comforting, flavorful soup that’s perfect for lunch or dinner. Plus, it’s an incredibly versatile dish—you can enjoy it as is or add your own twists with extra veggies or seasonings.

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Ingredients

• 2 tablespoons butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 1 ½ cups clam juice (or use vegetable broth for a lighter version)
• 2 cans (6.5 ounces each) chopped clams, drained (reserve the liquid)
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 cup milk
• Salt and pepper, to taste
• 1 teaspoon dried thyme (optional)
• 1 bay leaf
• Chopped fresh parsley (optional, for garnish)
• Crumbled bacon (optional, for garnish)
• Crusty bread (for serving)

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How to Make Easy Clam Chowder

1. Sauté the Vegetables

• In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
• Add the garlic and cook for another 1 minute, just until fragrant.

2. Cook the Potatoes

• Add the diced potatoes to the pot and stir to combine with the onions and celery.
• Pour in the clam juice (or vegetable broth) and enough water to cover the potatoes. Add the bay leaf and dried thyme (if using). Bring the mixture to a simmer, cover, and cook for about 10-15 minutes, or until the potatoes are tender.

3. Add the Clams and Cream

• Once the potatoes are cooked through, add the clams (along with the reserved clam liquid) into the pot. Stir to combine.
• Pour in the heavy cream (or half-and-half) and milk, and bring the soup back to a simmer. Stir occasionally, making sure the soup doesn’t come to a boil, as it may cause the cream to curdle. Simmer for an additional 5 minutes until everything is heated through.

4. Season the Chowder

• Taste the chowder and season with salt and pepper to your liking. If you’d like a little more flavor, you can add an extra pinch of thyme or a splash of hot sauce for a bit of heat.

5. Serve

• Remove the bay leaf before serving.
• Ladle the chowder into bowls and garnish with fresh parsley and crumbled bacon, if desired.
• Serve with a side of crusty bread for dipping!

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Pro Tips

1. Use Fresh Clams: If you prefer fresh clams over canned, you can easily swap them out. Steam about 1 ½ pounds of fresh clams in a pot with water until they open up, then chop them and add to the chowder. Just be sure to reserve the cooking liquid!
2. Make it Lighter: If you’re looking for a lighter version of clam chowder, feel free to substitute the heavy cream with half-and-half or use whole milk instead. You can also replace the butter with olive oil for a slightly healthier option.
3. Thicken the Chowder: If you prefer a thicker chowder, you can mash some of the potatoes in the pot with a potato masher or use an immersion blender to puree part of the soup. This will give the soup a creamy texture without needing to add a thickening agent.
4. Add Extra Veggies: For a little extra flavor and texture, you can toss in some carrots, corn kernels, or even leeks alongside the celery.

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How to Serve

• With Crusty Bread: One of the best ways to serve clam chowder is with some crusty bread for dipping. The bread soaks up all that creamy goodness and makes for the perfect bite.
• With Salad: Serve your clam chowder with a light green salad for a refreshing contrast to the rich soup.
• As an Appetizer: If you’re serving it for a special meal, clam chowder makes a great starter. Serve it in smaller portions alongside other appetizers like shrimp cocktail or cheese and crackers.

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Nutritional Information (Per Serving)

Here’s an approximate breakdown for one serving of easy clam chowder (assuming 6 servings):

• Calories: 350-400
• Protein: 15-20g (from the clams and milk)
• Fat: 20-25g (from the butter, cream, and bacon, if using)
• Carbohydrates: 30-35g (from potatoes)
• Fiber: 4-5g (from potatoes and vegetables)

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Storage and Reheating Tips

• Storing: Leftover clam chowder can be stored in an airtight container in the refrigerator for 3-4 days. Let it cool completely before storing.
• Reheating: To reheat, simply warm the chowder on the stovetop over low heat, stirring occasionally. If it’s too thick, add a splash of milk or broth to thin it out.
• Freezing: Clam chowder can be frozen, but it may not be as creamy once reheated. To freeze, store the chowder in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

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Conclusion

This easy clam chowder recipe is a go-to for a cozy, comforting meal that’s full of flavor but quick and simple to make. With its creamy broth, tender clams, and hearty potatoes, it’s the perfect dish for any time of year—whether you’re enjoying it on a cold winter evening or serving it up for a summer seaside dinner. With a few ingredients and just 30 minutes of cook time, you’ll have a warm, satisfying bowl of soup ready to enjoy in no time!