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bowl of hot clam chowder
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30-Minute Clam Chowder Recipe

This 30-minute clam chowder is a family favorite and tastes even better the next day. It tastes great with a loaf of crusty bread, and is perfect on a cold day!
Course Main Course
Cuisine American
Keyword clam, clam chowder, creamy, quick
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 400kcal


  • 2 Tbsp. butter
  • 1 med. onion diced
  • 2 (8 oz) bottles clam juice
  • 1 cup water
  • 3 (6 oz) cans chopped clams DO NOT drain the juice
  • 6 medium red potatoes chopped into bite-sized pieces
  • 2 cup milk
  • 1 pkg. dry country gravy mix
  • 6 slices of bacon cut into tiny strips (slivers)
  • salt and pepper to taste


  • Slice potatoes, onion, and bacon. Set aside.
  • Heat butter in a large stockpot. Add onions and salt and pepper (to taste) and cook, stirring frequently until translucent.
  • Add clam juice, water, clams and potatoes. Bring to a boil.
  • Reduce heat and simmer until potatoes are fork tender, about 15 minutes.
  • Meanwhile, cook the bacon slivers in a skillet.
  • When the bacon slivers are nice and crispy, remove from heat and drain on paper towels. Set aside.
  • In a small bowl, whisk milk and the country gravy packet together. Add to soup and stir until thickened on med-low heat.
  • Serve soup with bacon slivers, green onions, and whatever toppings you like.



This soup reheats well and tastes even better the next day.


Calories: 400kcal