Quick And Easy Clam Chowder
A comforting, creamy clam chowder with tender potatoes, savory salt pork, and fresh clams, perfect for cozy gatherings or a quick weeknight meal.
Ingredients
Instructions
- Drain the clams, reserving the liquid to be used later.
- In a soup pot, cook the salt pork until crisp.
- Add the onion and cook until tender but not browned.
- Add the clam liquid (reserved from the clams) and water, then add the potatoes.
- Cook until potatoes are fork tender but not mushy.
- Add the butter and the clams.
- Bring the mixture to a boil and immediately reduce the heat.
- Gradually add half & half to the chowder.
- Cook over low heat until the chowder thickens slightly.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine or a dash of hot sauce. If you prefer a lighter chowder, substitute half & half with whole milk or a non-dairy alternative. You can also experiment with adding other vegetables like corn or carrots for extra sweetness. Remember to taste and adjust seasonings as necessary, especially if using pre-seasoned clams.
Serving Suggestions
Serve the clam chowder hot, garnished with fresh parsley or chives for a pop of color. It pairs beautifully with crusty bread or oyster crackers, making it a comforting meal. For a complete experience, consider serving a side salad, like Turkey And Tomato Pasta Salad, to balance the richness of the chowder. A glass of crisp white wine can also enhance the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring occasionally to prevent the chowder from separating. Avoid boiling, as this can change the texture. You can also freeze the chowder for up to 2 months, but be aware that the texture may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Quick And Easy Clam Chowder contains roughly 24 calories, with 0g protein, 2g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned clams instead of fresh?
Yes, canned clams are a convenient alternative and can work well in this recipe. Just be sure to reserve the liquid from the can for added flavor. Adjust the cooking time, as canned clams are already cooked, so you should add them towards the end of the cooking process to heat through without overcooking.
What type of potatoes are best for clam chowder?
Waxy potatoes, such as Yukon Gold or red potatoes, are ideal as they hold their shape well during cooking. Avoid starchy potatoes like Russets, as they can become mushy. If you want a creamier texture, you can mash some of the potatoes once they are cooked and then stir them back into the chowder.
How can I make this recipe gluten-free?
To make clam chowder gluten-free, ensure that any broth or half & half used is gluten-free. Additionally, you can thicken the chowder with cornstarch or gluten-free flour instead of traditional flour. Just mix it with a little cold water to create a slurry before adding it to the chowder to avoid lumps.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).