Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe yields about 5 servings.
I don’t know about you, but we love soup at our house! I used to think soup was only a cold weather dish but have now come to appreciate a good bowl of soup any old time of the year.
Today I want to share a recipe for a hearty clam and potato chowder that is actually pretty simple to make. It is packed with lots of tender cubed potatoes and clams and is flavored with bacon, spices, broth and cream.
As written, the recipe typically will yield about 5 good sized bowls of chowder as a main dish, and more if you serve smaller portions of chowder (as a “soup” side dish).
I really think you will enjoy this thick chowder as a delicious main dish, especially when served with thick, crusty bread slices on the side (to dip!). Here’s how to make clam and potato chowder.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
First- A Little Prep
Cut two strips of bacon into small pieces, then cook them until they’re fully cooked and crispy in a medium skillet. When done, leave the bacon pieces AND any bacon grease that has accumulated in the skillet (don’t clean it out!).
Add 2 Tablespoons of butter to the skillet and cook on Medium heat until the butter melts. Add chopped onions, celery and HALF of the cubed potatoes called for in the recipe.
These potatoes will become tender and will help the chowder to thicken slightly later as the remaining ingredients including liquids are added.
Cook this mixture for 10 minutes, stirring often. During the last minute of cooking, add minced garlic and stir constantly so it doesn’t burn.
Stir in all-purpose flour until it is becomes fully blended into the potatoes, etc. The flour will help act as a thickener for the chowder as several liquids are added while the chowder cooks.
Adding the flour and letting it “cook” a minute or two helps cook the “flour” taste out. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour.
Cook The Chowder
Add 3 cups of chicken stock, the reserved clam juice, salt, pepper and dried thyme. Stir well until combined, then stir in the remaining half of the cubed potatoes.
Cook the chowder on Medium-Low until the chowder has thickened and the potatoes are tender. Stir the chowder often, until the newly added potatoes have become tender.
Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream for the half and half, if desired (this results in a lot more calories per serving but makes the chowder creamier).
Add the drained clams to the chowder and stir them in until they’re fully incorporated. Continue to heat the chowder on LOW heat.
Heat the soup until everything is heated through, but don’t let the chowder come to a boil. Keep it at a low simmer, stirring often until it becomes hot.
Time To Serve The Clam and Potato Chowder
Ladle the hot clam and potato chowder into individual serving bowls and garnish each serving as desired! We enjoy this dish served with crusty French bread slices on the side (which we use to sop up some of that chowder)!
I hope you have the chance to make this lovely clam and potato chowder, and trust you will enjoy it, too! The recipe, as written usually yields enough chowder for about 5 servings.
Thanks so much for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day.
Looking For More SOUP and CHOWDER Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious soup and chowder recipes to choose from, including:
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Original recipe source: unknown (original found on an old handwritten index card and adapted to our taste)
↓↓ PRINTABLE RECIPE BELOW ↓↓
Enjoy a bowl of Clam and Potato Chowder any time of the year! This tasty chowder is easy to make, and the recipe makes about 5 servings.
- 2 slices bacon slices cut into thin strips
- 2 Tablespoons butter
- 1 cup chopped yellow onion
- ¼ cup minced celery
- 1¼ pounds russet potatoes peeled, cut in small cubes, *divided use
- 1 clove garlic minced
- 4 Tablespoons all-purpose flour
- 3 cups chicken broth
- 2 6.5 oz. cans of minced clams** **reserve the juice!
- ½ teaspoon dried thyme
- salt and pepper, to taste
- 2 cups half and half
Cut bacon in small pieces; cook until browned/crispy in a large saucepan or Dutch oven. When done, leave bacon AND bacon grease in the pan (don't clean it).
Add butter to the pan; cook on Medium heat until butter melts. Add onions, celery and HALF of the cubed potatoes. Cook for 10 minutes, stirring often. During last minute, add minced garlic; stir constantly so it doesn't burn.
Stir in flour until it is fully blended in. Cook this mixture for about 1-2 minutes, stirring often to coat the potatoes, celery and onions with flour.
Add chicken stock, reserved clam juice, thyme and a pinch or two of salt and pepper. Stir well, then add remaining half of the potatoes; stir to combine.
Cook on Medium-Low, stirring often until newly added potatoes have become tender. Pour in 2 cups of half and half and stir until combined. NOTE: You can substitute heavy whipping cream if desired (more calories per serving but makes chowder even more creamy).
Add drained clams to the chowder; stir until fully incorporated. Continue to heat chowder on LOW heat until fully heated through. Taste; add additional salt and pepper, if needed. Ladle hot chowder into bowls; garnish as desired. Enjoy!
Here’s one more to pin on your Pinterest boards!