Easy Clam Chowder

introduction

This chowder cooks fast and tastes rich. It uses canned clams and simple pantry items so you can make it on busy nights. For other quick meal ideas, see quick easy recipes that fit a weeknight routine.

why make this recipe

Make this recipe when you want warm comfort without a long cook time. It needs few dishes and uses canned clams, so it is quick. The flavor feels homemade with cream, butter, and thyme. If you like easy, tasty meals, try other simple mains like the air fryer chicken sausage and peppers for more ideas.

how to make Easy Clam Chowder Under 30 Minutes

Use a heavy pot and follow the steps below. Melt butter, cook shallot and thyme, add liquids and sazón, then simmer to thicken. Add the clams and potatoes and finish cooking until the potatoes are soft. Toast bread bowls while the chowder cooks so you can serve hot.

Ingredients :

• 4 bumblebeefoods mscbluefish labeled Canned clams
• 2 bumblebeefoods mscbluefish labeled clam juice
• 1/4 cup Heavy Cream
• 1 cup Vegetable Broth
• 1/2 cup Whole Milk
• 2 tbsp Butter
• 1 tbsp Sazon (Recipe link below)
• 1 Chopped Shallot
• 1 Thyme sprig
• 2 Medium Red Potatoes
• Salt + Pepper to taste
• 2 Sourdough Bread Bowls

Directions :

1. In a 4 qt Dutch oven melt butter, add thyme and shallots, cook until shallots are softened.
2. Add milk, heavy cream, vegetable broth, clam juice, and sazòn.
3. Stir and cook for 15 minutes until it’s thicker.
4. Add canned clams and potatoes. Cook for another 15 minutes.
5. While the chowder cooks, cut the top of the sourdough bread, remove the inside to make them into a bowl. Toast in the oven at 350 degrees for 5 minutes.
6. Remove bread from oven and pour chowder into bowls.
7. Top with pepper and additional clams.
8. If you don’t have the bread bowls, you can always use a regular soup bowl.

how to serve Easy Clam Chowder Under 30 Minutes

Serve the chowder hot in the toasted sourdough bowls for a nice look and extra crunch. Add extra black pepper or chopped parsley on top. For a simple meal, serve with a green salad or try a different main like air fryer Mongolian beef on nights you want variety.

how to store Easy Clam Chowder Under 30 Minutes

Let the chowder cool to room temperature. Put it in an airtight container and store in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring so the cream does not split. Do not freeze cream-rich chowder — texture will change.

tips to make Easy Clam Chowder Under 30 Minutes

• Use canned clams and clam juice to save time.
• Chop potatoes small so they cook faster.
• Keep heat low when reheating to avoid curdling the milk and cream.
• Taste and add salt at the end because canned clams and sazón can add salt.

variation (if any)

• Add cooked bacon or pancetta for smoky flavor.
• Use corn instead of extra clams for a chowder twist.
• Make it dairy-free by swapping heavy cream and milk for full-bodied plant milk.

FAQs

Q: Can I use frozen clams instead of canned?
A: You can. Thaw and pat dry; add near the end so they do not overcook.

Q: Can I skip the heavy cream?
A: Yes. Use extra milk or a splash of half-and-half, but the chowder will be less rich.

Q: How do I make it less salty?
A: Use low-sodium broth and taste before adding salt. Skip or reduce the sazón if needed.

Q: Can I chop the potatoes ahead of time?
A: Yes. Keep them in cold water in the fridge so they do not brown.

Conclusion

For the full original recipe details and source, see Easy Clam chowder in under 30 minutes – cafesazonyvida.com.

Easy Clam Chowder Under 30 Minutes

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• Author: kaoucheegmail-com
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and flavorful clam chowder made with canned clams, cream, and butter, perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 4 Canned clams
• 2 clam juice
• 1/4 cup Heavy Cream
• 1 cup Vegetable Broth
• 1/2 cup Whole Milk
• 2 tbsp Butter
• 1 tbsp Sazon
• 1 Chopped Shallot
• 1 Thyme sprig
• 2 Medium Red Potatoes
• Salt + Pepper to taste
• 2 Sourdough Bread Bowls

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Instructions

1. Melt butter in a 4 qt Dutch oven, add thyme and shallots, and cook until shallots are softened.
2. Add milk, heavy cream, vegetable broth, clam juice, and sazòn.
3. Stir and cook for 15 minutes until it’s thicker.
4. Add canned clams and potatoes. Cook for another 15 minutes.
5. While the chowder cooks, cut the top of the sourdough bread, remove the inside to make bowls, and toast in the oven at 350°F for 5 minutes.
6. Remove bread from oven and pour chowder into bowls.
7. Top with pepper and additional clams.

Notes

Serve hot in toasted sourdough bowls for a nice look and extra crunch. Store in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 700mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 40mg

Keywords: clam chowder, quick meals, soup recipe, comfort food