This easy clam chowder is extra simple to make. It’s made in one pot using canned clams. This soup is naturally gluten-free, and all it takes is 30 minutes from start to finish.
Gather the ingredients—dice celery and potatoes into small cubes.
Open canned clams, drain, reserve the juice.
Heat large dutch oven on medium-high heat. Using kitchen scissors, slice bacon, and add to the pot, brown for 1-2 minutes. Add celery, potatoes, and two cups of water. Once boiling, reduce the heat to medium and cook for 10-12 minutes.
Once potatoes are cooked reduce the heat and add heavy cream, clams, salt, and balsamic vinegar. Stir well to break clams into smaller pieces. Turn the stove off and it’s ready to serve.
Notes
For best texture, don’t boil after adding the heavy cream, so the soup stays white and even.
Best when served with a slice of sourdough bread.
Use quality canned clams.
To keep this recipe sugar-free, use sugar-free uncured bacon without nitrates.
To make it dairy-free, use almond or oat milk instead of heavy cream.
To make it low-carb, use pre-cooked cauliflower florets instead of potatoes.
Variations. If desired, add roasted corn, carrots, more spices.