Bacon Clam Chowder in Half an Hour

Bacon Clam Chowder in Half an Hour


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A fresh take on a classic dish, this clam chowder will warm you through and through. It’s creamy, tasty, and just the right side or meal for your day.

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Chicago, IL

Time needed

35 min cooking

Serving Size / Yield

4-6 servings


  • 20 Ounces of Minced Clams
  • 4 Slices of Diced Bacon
  • 1 Cup of Chopped Onion
  • 1 ½ Cups of Milk
  • 4 Cups of Peeled Cubed Potatoes
  • 2 Cups of Half-and-Half
  • 2 ½ Tablespoons of Butter
  • 1 Tablespoon of Cornstarch
  • 1 Teaspoon of Cayenne Pepper
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Pepper

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In a large pot over medium heat, begin cooking the bacon. After about 5 minutes, add in the onion; after another 5 minutes, add in the milk, potatoes, salt, and pepper. Let it cook for 20-25 minutes while covered to help soften the potatoes.

Next, stir in the half-and-half, butter, clams (and all the juice from the cans!), cornstarch, and cayenne pepper. Cook it for another 5-10 minutes, warming everything but not letting it come to a boil. Serve hot and enjoy!

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