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Best Easy Clam Chowder Recipe

Name: Best Easy Clam Chowder Recipe
Total time: 55 min
Yield: 350 g
Ingredients: canned chopped clams 3 8 oz cans; russet potatoes 2 cups; salt pork 4 oz; yellow onion 1 cup; celery 1 cup; whole milk 2 cups; heavy cream 1 cup; unsalted butter 2 tbsp; all-purpose flour 2 tbsp; bay leaf 1 piece; dried thyme 0.5 tsp; black pepper 0.5 tsp; kosher salt 1 tsp

Rich, creamy clam chowder loaded with tender clams, potatoes, and salt pork is a New England classic. This protein-rich, satisfying soup warms the soul and pairs perfectly with oyster crackers.

Cook 55 min Difficulty NORMAL 370 kcal

#high protein #diabetic friendly #comfort food #soups

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Ingredients

Main ingredients

canned chopped clams 3 8 oz cans
russet potatoes 2 cups
salt pork 4 oz
yellow onion 1 cup
celery 1 cup
whole milk 2 cups
heavy cream 1 cup
unsalted butter 2 tbsp
all-purpose flour 2 tbsp

Seasonings/Sauce

bay leaf 1 piece
dried thyme 0.5 tsp
black pepper 0.5 tsp
kosher salt 1 tsp

Nutrition summary

Carbohydrates 28 g 30%

Protein 15 g 16%

Fat 20 g 54%

Serving size 350g

Cooking steps

1

Dice the salt pork into 1/2-inch pieces. In a large pot over medium heat, render the salt pork until crisp, stirring occasionally, about 5–7 minutes. Remove the pork bits and reserve, leaving the fat in the pot.
2

Add butter to the rendered fat, then sauté the onion and celery over medium heat until softened and translucent, about 5 minutes.
3

Stir in the flour, cooking for 2 minutes to form a light roux, stirring constantly to prevent browning.
4

Gradually whisk in the clam juice from the cans (reserve the clams), followed by diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook on low heat until potatoes are fork-tender, about 12–15 minutes.
5

Reduce heat to low and remove the bay leaf. Add the milk, heavy cream, and clams; stir gently and heat just until steaming (do not boil), about 3–4 minutes. Adjust seasoning if necessary, top with reserved salt pork bits, and serve hot with oyster crackers.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The main ingredient that defines classic New England clam chowder is the chopped clams. They deliver the signature briny, ocean-fresh flavor, while the combination of potatoes, salt pork, and cream gives this soup its rich, hearty character.

Q. How do you avoid overcooking the clams in clam chowder?

To keep the clams tender, add them near the end of cooking and heat only until the soup is steaming—do not let it come to a boil after the clams go in. Just 3–4 minutes on low heat is ideal to prevent toughness.

Q. What makes the chowder creamy without being heavy?

A balanced mix of whole milk and heavy cream creates a rich texture without making the chowder overly dense. The light roux (flour and butter) further thickens the broth, giving it the classic creamy consistency.

Q. How many calories and protein are in each serving?

Each 350g serving provides approximately 370 kcal and 15g protein. Protein makes up about 16% of the calories, reflecting the soup’s satisfying and nourishing profile.

Q. Which ingredient provides the most flavor depth?

Salt pork is sautéed first to render flavorful fat, which forms a savory base for the onions, celery, and clams. This technique brings depth and an authentic touch to the classic chowder.

Best Easy Clam Chowder Recipe

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