Clam Chowder For One

This section provides a quick rundown of the ingredients used in this small batch clam chowder recipe. For complete measurements and step-by-step instructions, please scroll to the recipe card located at the bottom of this post.

• Bacon: One slice of bacon provides a rich, smoky flavor to this clam chowder. The bacon is crisped in a saucepan, and its drippings are used to sauté the vegetables, offering an extra layer of taste. If you’ve got a slice or two of extra bacon, consider using it in German Potato Salad, Mini Corn Casserole, or Coq au Vin.
• Vegetables: This recipe calls for a single stalk of celery, chopped onions, and garlic. These classic veggies add a flavorful base to your chowder. We use this combination of vegetables in many of our single serving and small batch recipes like Split Pea Soup, Chicken Stew, and Seafood Gumbo.
• Potato: A small, peeled and cubed russet potato is all you need here. If you prefer, you can substitute with approximately 5 ounces of another potato variety like Yukon Gold. Extra potatoes can be used in Potato Gnocchi and Zuppa Toscana.
• Seasonings: Dried thyme, kosher salt, and black pepper offer the perfect seasoning balance. They bring out the natural flavors of the soup ingredients without overpowering them.
• Chicken Broth: Low-sodium chicken broth is my go-to for this recipe. However, seafood stock is an excellent alternative.
• Half and Half: This dairy delight, a mix of whole milk and cream, adds luxurious creaminess to the chowder. Known as ‘single cream’ in the UK, it typically contains 10-12% fat content. Use leftover half and half in a single serving Coconut Cream Pie!
• Flour: A small portion of all-purpose flour is whisked with half and half to create a quick slurry. When stirred into the soup, this slurry acts as a thickening agent.
• Clams: A 6.5-ounce can of clams is the perfect shortcut for a speedy chowder. Both the clams and their juice are used, ensuring zero waste and maximum flavor. Since canned clams are pre-cooked, they’re added towards the end to prevent overcooking. Each can generally contains about 1/2 cup of clams and 1/2 cup of clam juice.

How To Make Clam Chowder

These step-by-step photos and instructions help you visualize how to make a single serving of clam chowder. See the recipe box below for ingredient amounts and full recipe instructions.

1. Crisp the Bacon: Place a slice of bacon in a saucepan over medium heat. Cook until it reaches a crispy texture. Once done, transfer the bacon to a plate lined with a paper towel to absorb excess grease.
2. Sauté Vegetables: In the same saucepan, use the leftover bacon drippings to sauté the chopped onions and celery until they become soft and tender. Stir in garlic and cook for an additional minute to release its aroma.
3. Add Potatoes and Liquids: Incorporate the cubed potatoes, chicken broth, and your chosen seasonings into the saucepan. Turn up the heat to bring the mixture to a boil. Once boiling, lower the heat and let it simmer uncovered until the potatoes are fork-tender.
4. Thicken the Soup: In a separate small bowl, whisk together all-purpose flour and 1/4 cup of half and half to create a smooth slurry. Gradually add this slurry to the simmering soup, stirring continuously. Raise the heat to bring the soup back to a boil and keep stirring until it thickens. This should take around 1 to 2 minutes.
5. Add the Clams: Mix in the canned clams and their accompanying juice along with two additional tablespoons of half and half. Stir until all elements are well-combined and heated through.
6. Serve with Bacon: Ladle the finished clam chowder into a bowl and garnish with the crumbled, crispy bacon that you set aside earlier.

This simple yet delicious clam chowder recipe yields approximately 2 cups of soup, making it the perfect single serving dish to savor and enjoy!

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