Clam Chowder

My family loves getting a bread bowl of clam chowder on our trips to San Francisco or Disneyland so I decided to make some at home. With so many recipes it was a bit overwhelming! I started with this Easy Clam Chowder recipe from that turned out awesome 🙂


  • 5 slices bacon, crumbled
  • 2 tablespoons salted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/2 teaspoon dried thyme
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 2 (6.5-ounce) cans chopped clams, juices reserved
  • 1 bay leaf
  • 2 large russet potatoes, peeled and diced
  • 1 cup half and half
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves


  1. Cook bacon until crispy then transfer to paper towel lined plate making sure to keep 1 tablespoon of bacon fat.
  2. Add bacon grease and butter to a large stockpot or Dutch oven over medium heat to melt butter.
  3. Mix in garlic and onion, stirring frequently, until onions have become translucent, about 3-5 minutes.
  4. Stir in thyme until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Gradually whisk in milk, vegetable stock, clam juice and bay leaf, whisking constantly, until slightly thickened, about 2-3 minutes.
  7. Stir in potatoes.
  8. Bring to a boil; reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  9. Stir in half and half and clams; simmer 10-15 minutes, stirring occasionally.
  10. Season with salt and pepper, to taste.
  11. Serve immediately garnished with bacon and parsley.



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