Quick Clam Chowder Recipe

Name: Quick Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 pound bacon, cut into 1/2-inch pieces; 1 medium onion, chopped; 3 celery stalks, chopped; 2 carrots, chopped; 1 teaspoon garlic powder; 3 large russet potatoes (about 2 pounds), peeled, diced; 2 8-ounce bottles clam juice; 2 6 1/2-ounce cans chopped clams, drained, juices reserved; 1 cup water; 1 cup half and half; 1/4 cup chopped fresh parsley

Servings: persons

1/2 pound bacon, cut into 1/2-inch pieces
1 medium onion, chopped
3 celery stalks, chopped
2 carrots, chopped
1 teaspoon garlic powder
3 large russet potatoes (about 2 pounds), peeled, diced
2 8-ounce bottles clam juice
2 6 1/2-ounce cans chopped clams, drained, juices reserved
1 cup water
1 cup half and half
1/4 cup chopped fresh parsley

1
Saute bacon in heavy large Dutch oven over medium heat until light brown and most of the fat is rendered.
2
Drain off all but 2 tablespoons fat.
3
Add onion, celery, carrots and garlic powder to Dutch oven and saute until onions are soft, about 5 minutes.
4
Add potatoes, clam juice, reserved juices from chopped clams and water.
5
Bring to boil.
6
Reduce heat and simmer uncovered until potatoes are tender, about 20 minutes.
7
Add clams and half and half and simmer 5 minutes.
8
Season to taste with salt and pepper.
9
Sprinkle with parsley and serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1/2 pound bacon, cut into 1/2-inch pieces, 1 medium onion, chopped, 3 celery stalks, chopped, 2 carrots, chopped, and more.

Yes, Quick Clam Chowder 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.

Quick Clam Chowder

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