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This single serving New England clam chowder is classic comfort food, made with tender clams, crispy bacon, and hearty potatoes in a rich, creamy broth. It’s easy to make and ready in just 30 minutes.
Looking for more single serving soup recipes? Try Lasagna Soup, Tortellini Soup Broccoli Cheddar Soup, or Creamy Tomato Soup. Each recipe is perfect for a delicious dinner for one!
Why You’ll Love This Recipe
- Quick & Easy: Canned clams make this chowder simple to prepare without sacrificing flavor.
- Rich & Flavorful: Bacon and clam juice add deep, savory flavor to every bite.
- Perfectly Portioned: Designed for one but can easily be doubled to make clam chowder for two.
- Ready in 30 Minutes: A warm, satisfying chowder in no time!
I’ve been wanting to share this clam chowder recipe for a long time! It was originally supposed to be in my cookbook, but with so many recipes to test, it didn’t make it in. I knew I had to find a way to share it because it’s just too good to keep to myself.
This chowder has everything you’d expect—crispy bacon, tender potatoes, and plenty of clams in a rich, creamy broth. I use canned clams to keep it simple without sacrificing flavor, so you can have a hearty, comforting bowl in minutes.
Ingredients
If you have any ingredients leftover from this single serving clam chowder recipe, check out our Leftover Ingredients Recipe Finder.
- Bacon: One slice of bacon adds a rich, smoky flavor to the chowder. It’s cooked first, and the bacon fat is used to sauté the vegetables, adding even more depth to the soup. If you have extra bacon, use it in German Potato Salad, Mini Corn Casserole, or Coq au Vin.
- Vegetables: This recipe uses celery, onion, and garlic to build a flavorful base. These ingredients are common in soups and stews like Split Pea Soup, Chicken Stew, and Seafood Gumbo.
- Potato: A small russet potato, peeled and cubed, helps thicken the chowder and makes it hearty. You can use about 5 ounces of another variety, like Yukon Gold. Extra potatoes work well in Potato Gnocchi and Zuppa Toscana.
- Seasonings: Dried thyme, kosher salt, and black pepper bring out the natural flavors in the chowder. They add just the right balance without overpowering the dish.
- Chicken Broth: I use low-sodium chicken broth to control the salt level. If you want a stronger seafood flavor, you can use seafood stock instead.
- Half and Half: This is a mix of whole milk and cream that makes the chowder creamy without being too heavy. In the UK, it’s called “single cream” and usually contains 10-12% fat. Use extra half and half in Coconut Cream Pie.
- Flour: A small amount of all-purpose flour is mixed with half and half to create a slurry that thickens the chowder.
- Clams: A 6.5-ounce can of clams provides both clam meat and juice, giving the chowder its signature flavor. Since canned clams are already cooked, they’re added at the end to keep them tender.
RELATED: How To Freeze Bacon
How To Make Clam Chowder
These 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.
- Crisp the Bacon: Place a slice of bacon in a saucepan over medium heat. Cook until crispy, then transfer to a paper towel-lined plate to drain.
- Sauté Vegetables: In the same saucepan, cook the chopped onion and celery in the bacon drippings until soft. Stir in the garlic and cook for another minute until fragrant.
- Add Potatoes and Broth: Add the cubed potatoes, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer uncovered until the potatoes are fork-tender.
- Thicken the Soup: In a small bowl, whisk the flour and 1/4 cup of half and half until smooth. Stir it into the soup, increase the heat, and cook until thickened, about 1 to 2 minutes.
- Add the Clams: Stir in the canned clams with their juice and 2 more tablespoons of half and half. Cook until heated through.
- Serve with Bacon: Ladle the chowder into a bowl and top with crumbled bacon.
This recipe makes about 2 cups of soup, perfect for one!
Expert Tips
- Use Bacon Fat for Flavor: Cooking the vegetables in bacon fat adds depth to the chowder. For a different flavor, try pancetta.
- Adjust the Thickness: For a thicker chowder, mash some of the potatoes against the side of the pot. To thin it out, add a little more half and half or broth.
- Don’t Overcook the Clams: Canned clams are already cooked, so add them at the end to keep them tender.
- Serve Immediately: Clam chowder thickens as it sits. If needed, stir in a splash of broth or half and half when reheating.
What To Serve With Clam Chowder
Pair your chowder with a simple side to round out the meal:
- French Bread: A warm, crusty slice is perfect for soaking up the creamy broth.
- Chopped Salad: A light salad with mixed greens and vinaigrette adds a fresh contrast.
- Oyster Crackers: A classic topping for extra crunch.
- White Wine: A crisp Sauvignon Blanc or Chardonnay pairs well with the rich flavors.
Frequently Asked Questions
Store leftover clam chowder in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth or half and half to adjust the consistency.
Yes. To make clam chowder for two, double the ingredients and use a 3.5-4-quart saucepan.
More Single Serving Soup Recipes
If you enjoyed this clam chowder, here are more single serving soup recipes to try:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch clam chowder recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Clam Chowder For One
Equipment
Ingredients
- 1 slice bacon
- 1 celery rib -chopped
- ¼ cup chopped onions
- 1 clove garlic -minced
- 1 small potato -peeled and cubed
- ½ cup low sodium chicken broth
- ¼ teaspoon dried thyme
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 ½ tablespoons all-purpose flour
- ¼ cup, plus 2 tablespoons half-and-half -divided
- 1 (6.5-ounce can) chopped clams with the juice
Instructions
- In a 2-quart saucepan over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate and set aside.
- In the same pan, sauté the celery and onion in the bacon drippings until soft, about 3 minutes. Add the garlic and cook for 1 more minute.
- Stir in the potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce the heat to medium-low. Simmer uncovered until the potatoes are tender, about 12-15 minutes.
- In a small bowl, whisk the flour and 1/4 cup of half and half until smooth. Stir into the soup, bring to a boil, and cook until thickened, about 1-2 minutes.
- Stir in the clams, their juice, and 2 tablespoons of half and half. Heat through without boiling.
- Pour into a bowl, crumble the cooked bacon on top, and serve hot.
Notes
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- Use Bacon Fat for Flavor: Cooking the vegetables in bacon fat adds depth to the chowder. For a different flavor, try pancetta.
-
- Adjust the Thickness: For a thicker chowder, mash some of the potatoes against the side of the pot. To thin it out, add a little more half and half or broth.
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- Don’t Overcook the Clams: Canned clams are already cooked, so add them at the end to keep them tender.
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- Serve Immediately: Clam chowder thickens as it sits. If needed, stir in a splash of broth or half and half when reheating.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Turned out perfect!! Very tasty