Clam and Corn Chowder

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.

Print