Clam Chowder (With Canned Clams)
New England style clam chowder (made with canned clams) that's easy enough to make on a weeknight! With crispy bacon, tender clams, soft potatoes, fresh veggies, and creamy clam broth.
Ingredients
- 2 pounds russet potatoes do not sub, see notes
- 2 6.5 oz cans of clams
- 1 8 oz bottle of clam juice
- 6 oz bacon
- 1 large yellow or white onion diced
- 1 tablespoon freshly minced garlic
- 2 cups half-and-half or whole milk
- ¼ cup all-purpose flour
- 1 ear of corn or ⅔ cup canned or frozen corn per batch
- 1 tablespoon fresh thyme leaves
- ½ cup shredded carrots optional
- 2 bay leaf optional
- 1 teaspoon salt plus more to taste
- ¼ teaspoon freshly cracked black pepper plus more to taste
Instructions
- Strain the clams over a measuring cup, reserving the liquid. Dice the bacon into bite sized pieces. Peel the potatoes and cut them into small cubes about 1 cm in size. Slice the corn kernels off the cob, do not discard the cob.
- Heat a large, wide pot or Dutch oven over medium heat. Add the bacon pieces and cook, stirring occasionally, until crispy, about 10 minutes. Remove to a paper towel lined plate and leave the drippings in the pot.
- Add the onions to the pot and cook in the bacon drippings until they soften, about 5-7 minutes, stirring occasionally.
- Add potatoes, garlic, salt, and pepper to the pot. Cook for 3-5 minutes, stirring frequently.
- Dust the flour evenly over the contents of the pot and cook, stirring frequently, for another 3-5 minutes.
- Add the milk and clam juice (from both the bottle and strained clams) and stir until well-mixed. Add the bay leaf, thyme, and corn cob (for flavor), and bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 10 minutes, then add the corn and shredded carrots and continue to simmer until the potatoes are cooked through and fork-tender, about 7-10 more minutes.
- Remove the bay leaf and corn cob from the soup and discard, then add the strained clams and bacon bits. Simmer for 2-3 more minutes, then serve.
- Serve topped with more thyme and fresh cracked black pepper, in a bread bowl or with crusty bread for dipping.
Notes
Russet potatoes dissolve and help contribute to the creaminess of the soup. I do not recommend subbing another variety of potato because it may not have the same effect.
Nutrition
Serving: 0.25 batchCalories: 585kcalProtein: 19g
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