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+ servings
a blue bowl filled with white soup

Easy Clam Chowder

Natalia-Flavorful Home
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.
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Prep Time 20 minutes
Total Time 30 minutes
Course Soup, Main Course
Cuisine French


  • 6 stripes bacon
  • 2 stalks celery washed
  • 2 1/2 cups potatoes washed and diced
  • 2 cups water or broth
  • 3 cans canned clams juice reserved, , aprox 1 2/3 cup.
  • 1 cup heavy whipping cream
  • 1 1/2 tsp sea salt
  • 1 tbsp balsamic vinegar


  • 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.


  • 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.


Calories: 327kcalCarbohydrates: 26gProtein: 4gFat: 24gSaturated Fat: 14gCholesterol: 83mgSodium: 926mgPotassium: 654mgFiber: 3gSugar: 2gVitamin A: 969IUVitamin C: 27mgCalcium: 64mgIron: 1mg
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