Clam Chowder With Canned Clams

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A bread bowl filled with creamy clam chowder with canned clams, featuring chunks of potatoes and canned clams, and garnished with green onions. The bowl sits elegantly on a white plate with a silver spoon beside it on a rustic wooden surface.

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Clam Chowder With Canned Clams

Discover our creamy New England style Clam Chowder With Canned Clams recipe – a budget-friendly weeknight miracle that transforms pantry staples into restaurant-quality comfort food. Perfect for busy families seeking rich seafood flavor without the fuss!

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 607kcal

Author: Melissa Griffiths

Ingredients

4 tablespoons butter
2 to 3 stalks celery chopped (about 1 cup)
1 medium onion chopped (about 1 cup)
1 teaspoon minced garlic or 2 cloves minced
2 pounds potatoes peeled and cut into ½ inch pieces
2 teaspoons dried thyme leaves or 1 tablespoon fresh
2 jars clam juice (8 ounce jars)
2 can minced clams with juice (6.5 ounce cans)
4 cups chicken or seafood stock
1 cup cold water
2 tablespoons cornstarch
2 cups heavy cream
2 teaspoons kosher salt
½ teaspoon ground black pepper
chopped fresh chives for serving optional
bread bowls or oyster crackers for serving optional

Instructions

In a large stockpot or Dutch oven add the butter, chopped celery, and onion, and cook over medium high heat, stirring occasionally, until the onion is tender, about 5 minutes.
Add the garlic and stir until fragrant, about 30 seconds.
Add the potatoes, thyme, clams with juice, clam juice, and chicken stock to the pan. Bring the mixture to a boil and then reduce to medium. Add a lid to the pot and simmer until the potatoes are tender, about 20 minutes.
When the potatoes are tender add the cold water to a small bowl and whisk in the cornstarch. Add the cornstarch mixture to the stock pot and stir to combine. Let the mixture simmer for 3 more minutes.
Add the cream, salt, and pepper and remove from the heat.
Adjust the salt and pepper to taste.
Serve in bread bowl or normal bowls with chopped chives and oyster crackers.

Notes

For an extra-thick chowder, cook the potatoes longer until some begin to break down naturally.
Taste before adding full salt amount, as clam juice varies in saltiness between brands.
My favorite brand of canned clams is Snow's brand.
If using bread bowls, toast them lightly in the oven before filling with chowder to prevent them from becoming soggy too quickly.

Nutrition