A pantry stocked with canned staples like canned clams makes creative and delicious homemade meals like this chowder possible any night of the week.

Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels.

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  • In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute.

  • Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.

Nutrition Facts

676 calories; protein 38.9g; carbohydrates 69.8g; fat 26g; cholesterol 95.4mg; sodium 2175.6mg. Full Nutrition
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Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/13/2018
This almost the very same way my mom used to make us Clam Chowder. i just omitted the flour as she didn't use any. i cook the potatoes in the liquid until slightly over cooked then stir in the clams and keep stirring gently which helps break down the potatoes a bit more which ends up thickening the soup! YUM! Read More
(7)

Most helpful critical review

Rating: 3 stars
10/20/2016
Was okay except that canned potatoes have a distinctive flavor which permeated the dish and I didn't care for it. This chowder is brothier than some just saying. I did like the smooth texture of the broth. I used canned chicken broth instead of clam juice but made no other changes. If I make again I'd cube a big russet and cook 10 minutes longer leaving out the canned potatoes. If I don't have time ironically I'd just heat up a can of clam chowder. Thanks for the recipe. Read More
(1)
13 Ratings
  • 5 star values: 9
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/12/2018
This almost the very same way my mom used to make us Clam Chowder. i just omitted the flour as she didn't use any. i cook the potatoes in the liquid until slightly over cooked then stir in the clams and keep stirring gently which helps break down the potatoes a bit more which ends up thickening the soup! YUM! Read More
(7)
Rating: 4 stars
05/24/2017
I tweeked it a bit...I used half and half instead of milk much better than milk... Read More
(6)
Rating: 5 stars
11/19/2016
Perfect and very easy was ready in 20 min! It is brothier than usual. As suggested here I used real potatoes (red or yellow) heavy whipping cream instead of milk and 2 tbs flour. I never made clam chowder before and following other suggestions I used 1 green onion and added some carrots; mostly for the color and texture. Recipe deserves a 5 regardless the changes because those are my personal opinion:) Read More
(4)
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Rating: 5 stars
02/01/2018
Very good. I did use half/half and added 1/2 tsp crushed thyme. So easy too. Read More
(1)
Rating: 5 stars
01/10/2019
Oh my this is so good! The only ingredient I added was a tablespoon of cornstarch with the milk. Very creamy! My hubby loved it! Read More
(1)
Rating: 5 stars
09/24/2018
This chowder for two was just the perfect amount for two people. We had dinner one night and a cup of chowder the next day for lunch. Very easy to make and very delicious! Read More
(1)
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Rating: 5 stars
01/03/2019
I will probably use 2 cans of clams next time. There WILL be a next time. All canned clam chowder vendors just lost my business. Be prepared to thicken it up with a tbsp of corn starch. Read More
(1)
Rating: 4 stars
07/31/2016
Very simple to follow and I added a couple of additional ingredients. Read More
(1)
Rating: 3 stars
10/20/2016
Was okay except that canned potatoes have a distinctive flavor which permeated the dish and I didn't care for it. This chowder is brothier than some just saying. I did like the smooth texture of the broth. I used canned chicken broth instead of clam juice but made no other changes. If I make again I'd cube a big russet and cook 10 minutes longer leaving out the canned potatoes. If I don't have time ironically I'd just heat up a can of clam chowder. Thanks for the recipe. Read More
(1)
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