Easy 30 Minute Clam Chowder

Easy 30-minute clam chowder recipe that's perfect for cold days!

Learn how to make rich, creamy New England-style clam chowder with simple ingredients like bacon fat (can be substituted with butter), Yukon Gold potatoes, fresh clams, and heavy cream. This homemade soup features the perfect balance of tender clams, diced potatoes, and aromatic vegetables in a velvety broth.

Whether you prefer it thick and hearty or more brothy, this recipe can be easily adjusted to your taste. Perfect served with a warm toasted baguette or in a sourdough bread bowl. A cozy comfort food that'll warm you up on chilly days. An optional white wine addition gives this classic soup an elegant twist. No fancy techniques are needed - just simple, straightforward cooking for amazing results.

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CHAPTERS:
00:00 - Intro
00:13 - Bacon Fat Cooking Tips
00:37 - Preparing Fresh Vegetables
01:51 - Cooking Aromatics for Flavor
02:37 - Clam Juice and Potato Preparation
03:35 - Adding Clams to the Dish
03:47 - Incorporating Cream for Richness
03:57 - Final Product Presentation
04:46 - Outro and Summary

Ingredients:
1 cup chopped onion
1 cup diced celery
1 tbs chopped garlic
4 tbs flour
3 cans chopped clams in juice
white pepper (optional)
salt to taste
2 - 3 bottles of clam juice (reserve the 3rd bottle to adjust at the end)
1 cup heavy cream
2 tbs butter
bacon fat from 4-5 bacon
1 cup diced potatoes (I use yukon gold)
1/4 tsp dried thyme
white wine (optional)