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a yellow bowl filled with clam chowder topped with crumbled bacon
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5 from 11 votes

Clam Chowder For One

This creamy New England clam chowder is packed with tender clams, bacon, and a hearty potato, all simmered in a rich, flavorful broth. Ready in just 30 minutes, it’s a warm and satisfying meal for one.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish, Soup
Cuisine: American
Keyword: clam chowder, new england clam chowder, soup recipe
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

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

    • 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.
 
To make clam chowder for two, double the ingredients and use a 3.5-4-quart saucepan.

Nutrition

Serving: 1serving | Calories: 420kcal | Carbohydrates: 48g | Protein: 23g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 1042mg | Potassium: 996mg | Fiber: 5g | Sugar: 3g | Vitamin A: 209IU | Vitamin C: 37mg | Calcium: 83mg | Iron: 2mg

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