A clam chowder recipe can be intimidating and mysterious so most people dont attempt to make it and only order it at chowder houses or diners. We’ve made it easy by skipping the process of steaming fresh clams to get the clam juice and meat for the soup, subbing in more convenient and equally tasty canned clams and jarred clam juice. Just sauté onions, bacon, garlic, and thyme, sprinkle with a little flour, add the clam juice and some potatoes, then finish with cream and the clam meat to get a thick chowder that’s ready in an hour. If you want to use fresh clams, we’ve got a recipe for that, too.
Craving more New England classics? Check out our easy Lobster recipe.