This easy one pot Clam Chowder is creamy and full of clams, and bacon. It is much better than what you can get on the Oregon coast. Ready in 30 minutes!
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5 from 1 vote

Easy Clam Chowder From Scratch in 30 Minutes

Cook Time30 mins
Total Time30 mins
Servings: 4
Author: Mirlandra Neuneker

Ingredients

  • 3 - 4 slices bacon chopped into bits
  • 1 bunch green onions
  • 1 Tbsp. butter
  • 2 Tbsp. flour
  • 1 pound russet potatoes peeled and cut into small dice
  • 2 cups hot water
  • 1/2 tsp. fresh ground black pepper
  • 1/4 tsp. salt
  • 1 can baby clams in clam juice or salt water 10oz, drained weight is 5oz*
  • 1 cup 2% milk
  • ½ cup whipping cream
  • 1 Tbsp. minced fresh parsley

Instructions

  • In a large heavy pot cook bacon over medium heat. Stir until it’s just getting brown, but don’t let it crisp.
  • Cut the green tops off of the onions and set aside for later. Chop the white and light green parts and add to bacon, along with butter. Cook, stirring, for 30 seconds.
  • Add flour and cook for another 30 seconds. Stir in potatoes, water, pepper and salt. Bring to boil and cook with the lid cracked, for 15 – 20 minutes until potatoes are tender. Stir frequently to prevent burning.
  • Chop ½ cup of the reserved green onion tops and add to chowder with drained clams, milk, cream and parsley.
  • Cook, stirring until heated through but not boiling. If you boil the milk will separate and the texture will become grainy. Taste and add additional pepper and salt if necessary.
  • Serve hot with warm French bread, garlic bread or green salad.

Notes

Note: Baby clams are the best flavor for this. You can chop them into smaller bits if you like. Children or those that are used to restaurant chowder might not like the full 10oz. You can stir in half the can, see what you think and add more as desired. Sometimes I stir in half the can and serve the rest on the side for those that like more clams in their chowder.