Go Back

Simple Clam Chowder

A creamy and rich clam chowder that's perfect for chilly evenings, bringing the essence of home cooking to your table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 slices of bacon chopped
  • 1 medium onion diced
  • 2 cloves of garlic minced
  • 2 medium potatoes peeled and diced
  • 2 cups of clam juice
  • 1 cup of heavy cream
  • 1 can 6.5 oz of chopped clams, drained
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Knife and cutting board

Method
 

  1. In a large pot, cook the chopped bacon over medium heat until crispy.
  2. Add the diced onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.
  3. Stir in the diced potatoes and cook for another 2 minutes.
  4. Add the clam juice to the pot and bring it to a gentle boil; cook the potatoes until tender, about 15 minutes.
  5. Once the potatoes are tender, reduce the heat and stir in the heavy cream and canned clams.
  6. Season with salt and pepper to taste.
  7. Let the chowder simmer for another 5 minutes on low heat.
  8. Serve hot, garnished with fresh parsley.

Notes

For an extra depth of flavor, let the chowder sit for a few hours before serving. This allows the flavors to meld beautifully.