Clam and Corn Chowder
A cozy New England–style soup made with tender potatoes, sweet corn, smoky bacon, and briny clams. Quick and easy to make in under an hour—perfect for a comforting lunch or light dinner!
This clam and corn chowder is a creamy, comforting soup that combines the briny flavor of clams with the sweetness of corn. Tender potatoes and smoky bacon add hearty texture, while evaporated milk gives the broth a silky finish without being too heavy.
It’s an easy, budget-friendly chowder that comes together in under an hour. Serve it with oyster crackers, saltines, or crusty bread for a satisfying New England–style meal, available anytime of year. You can also customize it with extra vegetables like mushrooms, carrots, or even a handful of cheese for added richness.
For optimal results, consider the following helpful tips.
?Tips
- Cook the bacon slowly over medium heat, allowing it to render plenty of flavorful drippings for sautéing the onion.
- Dice the potatoes into evenly sized pieces so they cook at the same rate.
- Use evaporated milk for a slightly lighter chowder or swap in half-and-half or light cream for extra richness.
- Avoid boiling after adding the milk or cream—it can curdle and change the texture.
- For a more intense clam flavor, replace 1 cup of the water with an extra bottle of clam juice.
Recipe Variations
- Add mushrooms. Sauté sliced mushrooms with the onions for extra texture.
- Include carrots and celery. Dice and sauté them with the onion for more depth of flavor.
- Make it cheesy. Stir in 1/2 cup shredded cheddar cheese at the end for a richer chowder.
- Spice it up. Add a pinch of cayenne pepper or a dash of hot sauce for gentle heat.
- Swap the corn. Use fresh corn kernels in summer or frozen corn if you prefer whole kernels over cream-style corn.
Serving Suggestions
- Serve with oyster crackers or saltines for a classic touch.
- Pair with crusty bread or homemade biscuits for a heartier meal.
- Add a simple green salad on the side to balance the richness.
- Garnish with extra crumbled bacon or fresh chopped parsley for color.
How to Store and Reheat
Refrigerate: Let the chowder cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days.
Freeze: Not recommended because the milk and potatoes may separate and change texture after thawing.
To Reheat: Warm gently in a saucepan over low heat, stirring frequently. Avoid boiling to prevent the dairy from curdling. Add a splash of milk or clam juice if the chowder is too thick after refrigeration.
Clam and Corn Chowder
Ingredients
- 4 slices bacon
- 1/4 cup chopped yellow onion
- 2 tablespoons all-purpose flour
- 2 bottles, 2 cups clam juice
- 2 cans, 6 1/2 ounces each minced clams, undrained
- 2 cups diced potatoes
- 2 cups water
- 1 teaspoon kosher salt, plus more to taste
- 2 tablespoons butter
- 1 can, 13 ounces evaporated milk
- 2 green onions, chopped
- 1 small can, about 1 cup cream-style corn
- Freshly ground black pepper to taste
Instructions
- Cook the Bacon: Brown the bacon in a Dutch oven or large saucepan over medium heat. Remove the bacon with a slotted spoon and drain it on paper towels; then crumble and set it aside.
- Sauté the Onion and Make the Roux: Remove all but 2 tablespoons of drippings from the pan and add the chopped yellow onion. Sauté for 3 to 4 minutes, or until translucent. Add the flour and cook, stirring, for 2 minutes.
- Simmer the Base: Add the clam juice, undrained minced clams, diced potatoes, water, and 1 teaspoon of kosher salt to the roux. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender.
- Add the Dairy and Corn: Stir in the butter, evaporated milk, green onions, cream-style corn, and freshly ground black pepper. Taste the chowder at this stage and add more salt if needed, as the dairy and corn will soften the flavors.
- Finish and Serve: Sprinkle crumbled bacon over each serving.
