Creamy Clam Chowder

Creamy Clam Chowder

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Melissa Brown



★★★★★ 1 vote



  • 4 c
    potatoes, in 1" cubes
  • 1/4 c
    shallots, chopped
  • 14.5 oz
    chicken broth
  • 1
    garlic clove, finely chopped
  • 3 c
  • 1/4 tsp
  • 13 oz
    clams, undrained and minced
  • 3 slice
    turkey bacon, cooked and crumbled
  • 2 Tbsp
    chives, fresh/chopped
  • pinch

How to Make Creamy Clam Chowder


  1. Heat potatoes, shallots, broth and garlic to boiling in dutch oven; reduce heat to low.
  2. Cover and simmer about 12 minutes or until potatoes are very tender; cool slightly.
  3. Place half of the potato mixture in blender; cover and blend about 15 seconds or until smooth.
  4. Stir back into potato mixture in dutch oven.
  5. Stir in milk, 1/4 teaspoon pepper, the clams and bacon; heat over medium heat, stirring frequently, until hot.
  6. Sprinkle with chives and serve with cracked fresh pepper.

Printable Recipe Card

About Creamy Clam Chowder

Course/Dish: Chowders Fish Soups
Other Tag: Quick & Easy

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