Quick Easy Clam Chowder

By | December 5, 2014

Clam chowder is one of my favorite soups ever, but I know a lot of people are intimidated by cooking anything with seafood and shy away from making clam chowder. Well, here is an easy New England-style clam chowder that can be on the table in no time. It’s the perfect clam chowder for beginners or if you just want a tasty bowl of chowder in a hurry.

How to make Quick Easy Clam Chowder

2 strips of bacon
1 small onion diced
1 cup chicken stock
4 medium potatoes (about 1 pound) diced into 1/2-inch pieces
2 cans (6 & 1/2 ounces each) of chopped clams in clam juice
3 cups milk
Freshly ground black pepper and salt

Scrub potatoes under cold water and cut into 1/2-inch dice. (Peel the potatoes if you like. I prefer to leave the skins on.)

In a small Dutch oven or soup pot, fry the bacon over medium heat 5 to 7 minutes until crisp and remove. Let drain on paper towel and break up into small bits.

Cook the onions in the remaining bacon grease for 3 minutes, until onions start to become soft.

Add the chicken stock and potatoes and bring to a boil.

Reduce heat, cover and simmer for about 12 minutes, or until potatoes are tender.

Add the clams and juice and stir everything to mix well.

Add milk and heat until just boiling.

Season to taste with pepper and salt.

Top the chowder with the cooked bacon bits and enjoy.

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.

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