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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!
clam, clam chowder, creamy, quick
2 (8 oz)
3 (6 oz)
DO NOT drain the juice
medium red potatoes
chopped into bite-sized pieces
pkg. dry country gravy mix
cut into tiny strips (slivers)
salt and pepper
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.