Best Clam Chowder Recipe

Name: Best Clam Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6-1/2-ounce) cans minced clams, with their juices; 2 tablespoons unsalted butter (1/4 stick); 1 cup small-dice yellow onion (about 1/2 medium onion); 1 slice thick-cut bacon, finely chopped; 1 medium garlic clove, minced; 1/4 teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves; 3 tablespoons all-purpose flour; 2 cups bottled clam juice; 1 pound russet potatoes (about 2 medium), peeled and cut into medium dice; 1/3 cup heavy cream; Kosher salt; Freshly ground black pepper

Servings: persons

2 (6-1/2-ounce) cans minced clams, with their juices
2 tablespoons unsalted butter (1/4 stick)
1 cup small-dice yellow onion (about 1/2 medium onion)
1 slice thick-cut bacon, finely chopped
1 medium garlic clove, minced
1/4 teaspoon dried thyme or 1/2 teaspoon finely chopped fresh thyme leaves
3 tablespoons all-purpose flour
2 cups bottled clam juice
1 pound russet potatoes (about 2 medium), peeled and cut into medium dice
1/3 cup heavy cream
Kosher salt
Freshly ground black pepper

1
Set a fine-mesh strainer over a medium bowl.
2
Pour the clams through the strainer and transfer them to a small bowl.
3
Set the clams and strained juice aside.
4
Melt the butter in a medium saucepan over medium heat.
5
Add the onion and bacon and cook, stirring occasionally, until the fat has rendered from the bacon and the onion has softened, about 8 minutes.
6
Add the garlic and thyme and cook, stirring occasionally, until fragrant, about 1 minute.
7
Sprinkle in the flour and cook, stirring occasionally, until the raw flavor has cooked off, about 2 minutes.
8
While stirring constantly, slowly add the reserved strained clam juice and bottled clam juice.
9
Bring to a boil, stirring occasionally and making sure to scrape the bottom and sides of the pan.
10
Reduce the heat to medium low, add the potatoes, and bring to a simmer.
11
Cook, stirring occasionally, until the potatoes are knife tender, about 15 minutes.
12
Stir in the cream and reserved clams and return to a simmer.
13
Taste and season with salt and pepper as needed.

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 (6-1/2-ounce) cans minced clams, with their juices, 2 tablespoons unsalted butter (1/4 stick), 1 cup small-dice yellow onion (about 1/2 medium onion), 1 slice thick-cut bacon, finely chopped, and more.

Yes, Best Clam Chowder Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!