Clam Chowder Ingredients

• Canned clams – You’ll need the 18-20oz size for this C chowder.
• All-purpose flour – Helps to make your C chowder soup thick.
• Heavy whipping cream – And this makes it creamy and dreamy.
• Bacon – What could be better?
• Potatoes – Russet potatoes work the best here.
• Celery – Chop it up finely so it distributes through the soup.
• Garlic – Mince it fresh.
• Butter – Adds more richness.
• Chicken stock – To help create the base.
• Clam juice – Adds more of that seaside flavor to your C chowder soup recipe without being fishy.
• Chicken bouillon – Rounds out the broth base.
• Clam chowder seasoning – You’ll need red pepper flakes, smoked paprika, dried thyme, dried oregano, bay leaves, and salt and pepper.
• Fresh herbs – With fresh parsley and sage, you’ll really make this C chowder rock!

Easy Clam Chowder Recipe

Would you believe it only takes 15 minutes to put this easy clam chowder recipe together? It’s true! And 50 minutes total before it’s ready to ladle into bowls for everyone. Make it tonight!

How do you Make Clam Chowder from Scratch?

You’ll combine the clam juice that comes from the  cans with the bottled clam juice. Then in a soup pot or Dutch oven, cook the bacon to render the fat off. Remove part of the

bacon and drain it on a paper towel. Add butter to this and then put in the celery and onions. Then add potatoes and red pepper flakes. Add some flour,

chicken bouillon

then chicken stock, chicken bouillon,  C juice, seasonings, and bay leaves and get it boiling. Once that happens put it down to a simmer, simmering uncovered until potatoes are fork tender. Now, take out the bay leaves and add the heavy whipping cream. Take the pot off the heat, add the clams and season the soup with salt and pepper. You can adjust the consistency here if you prefer or go ahead and serve it with chopped bacon, fresh parsley, and oyster crackers.

Expert Tips and Tricks for the Perfect Clam Chowder Every Time

• Don’t overcook the clams. You don’t want them to be like pieces of rubber. This is why you add them at the end.
• Ditto for the potatoes. You want them fork tender and that’s it. From there, get a move on with the rest of the soup so they have the perfect texture.
• And speaking of texture, go easy with the flour. At these measurements, 1/3-cup is plenty to give it enough thickness.

Frequently Asked Questions

What is the secret ingredient in clam chowder?

Bacon is perhaps the secret ingredient that you need in this. Then again, all those seasonings and the fresh herbs really pull it all together too.

What are the best canned for clam chowder?

The best canned  for C chowder are the ones you rely on for your recipes. Bumblebee makes some of the best though whatever you like is the best one for your C chowder.

How long does clam chowder last?

You’ve got 3 to 5 days to slurp up that  chowder from your fridge.