This was such a treat when I ordered it at restaurants as a teenager. Nothing like I had as a child growing up in a traditional Greek household. My mom did not cook with heavy cream and butter so when I encountered it, it was like heaven. My family loves this homemade soup now and so do I.
This is a quick and simple version of the soup using canned chopped clams. You can definitely make this with fresh clams too. I used 3 cans and make sure you separate the juices from the clams – they will be entering the pot at different times. I also like to buy an extra bottle of clam juice at the supermarket when I’m making this in case I want some extra flavor. Always taste your dishes as you go and adjust the flavors and spices to your taste palate.
Try to pick up some oyster crackers to keep this soup legit. They really do create the perfect New England Clam Chowder vibe. If you like this, you will most definitely love my Sausage and Potato Soup or my Chicken Broccoli Cheddar Soup.
Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to rate the recipe! LOVE YOUR LIFE!
Easy Clam Chowder
- 8 slices bacon, diced
- 2 tbs unsalted butter
- 2 cloves garlic, minced
- 1 medium sweet onion, diced
- 1/2 tsp dried thyme
- 1/4 cup flour
- 1½ cups whole milk
- 2 cups low sodium chicken stock
- 3 (6.5 oz) cans chopped clams
- 1 bay leaf
- 1 lb baby potatoes, diced
- 3/4 cup half and half
- salt and pepper to taste
- Optional: fresh chopped parsley and oyster crackers for serving
- Drain the juices from the clam cans and set aside separately.
- In a large pot, cook your bacon until crispy. Remove from the pot and set aside on a paper lined towel. I drain the pot and wipe completely clean, but you can optionally leave 1 tbs bacon fat for extra flavor.
- Add the butter to the pot and sauté your onion for 3 minutes on medium low heat. Stir in the garlic and thyme for 30 seconds. Next mix in the flour for 1 minute. Slowly add in your milk, broth and clam juice while whisking constantly to keep the soup thick. Add in the bay leaf and potatoes and bring to a boil. Lower heat to a simmer, cover and cook until the potatoes are tender – about 10-12 minutes.
- Add in the clams, half and half and season with salt and pepper to taste. Cook the soup for another 3 minutes until everything is heated up.
- Top with bacon, parsley and oyster crackers.