Thick & Creamy Clam Chowder

Thick & Creamy Clam Chowder

Serves 6-8
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Meal type Lunch, Main Dish, Soup, Starter
Misc Child Friendly, Pre-preparable, Serve Hot
Easy creamy clam chowder that can be ready to eat in about an hour.


  • 6 pieces bacon (cut into pieces)
  • 1/2 Medium onion (chopped)
  • 7 cups potato (chopped into bite size pieces)
  • 4 cans chopped clam (6.5 ounce cans - drain clams and reserve juice)
  • 3 cans cream of celery (10.5 ounce cans)
  • 2 cups milk
  • 1 cup heavy cream
  • 1 can corn with juice
  • 2 teaspoons dried dill weed (fresh dill can be used)
  • 1 teaspoon dried parsely
  • 1/2 teaspoon white pepper


  • Half-n-half can be substituted for the milk and cream combo.
  • If you don't have 3 cans of celery soup, use two. The soup will just be a bit more 'loose'.


Step 1
Add bacon and onions to a large pot on medium-low heat. Cook until bacon is slightly crisp an onions are translucent.
Step 2
Lower heat to medium. Add potatoes to the pot and cook for about 5 minutes. Add clam juice and cook for an additional 5 minutes.
Step 3
Add clams, cream of celery soup, heavy cream, milk. Stir.
Step 4
Add corn, dill, pepper, and parsley flakes. Stir. Cover and cook for another 10 -15 minutes or until potatoes are fork tender.