Amazing Clam Chowder and so easy / Step by Step ❤️

#clamchowder #easyrecipe #comfortfood #fallrecipes #wintersoups

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If you’re looking for a creamy, hearty, and easy clam chowder recipe, you’ve come to the right place. I was born and raised in Texas, where clam chowder wasn’t something we grew up eating — but once I tasted it, I fell in love. Now I’m sharing my simple homemade clam chowder recipe that’s rich, flavorful, and absolutely restaurant-worthy.
This New England-style clam chowder is perfect for cold weather, rainy days, or anytime you’re craving something warm and comforting. Don’t be intimidated — it’s easier to make than you think. In this video, I’ll walk you through how to make clam chowder from scratch using canned clams, tender potatoes, and a creamy, savory broth that you can customize to your taste.
Whether you like it thick or a bit more soupy, this recipe is easy to adjust. Not everyone adds carrots and celery to their clam chowder, but I do — and I think you’ll love that extra flavor and texture. Serve it up with oyster crackers, in a warm bread bowl, or with your favorite crusty bread on the side.
If you’ve never made homemade clam chowder before, this is the perfect place to start. It’s cozy, satisfying, and guaranteed to impress. Don’t forget to like, comment, and subscribe for more delicious, easy recipes you’ll want to make again and again. ❤️

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(4) 6.5 oz. Cans (Chopped Clams)
3 Thick Slices Bacon (Chopped Small)
1 Small/ Med Onion (Chopped Small)
2 Celery Ribs (Chopped Fine)
2 Medium Carrots (Chopped Small)
5 Tbsp Butter
2/3 C. All purpose Flour
1 1/2 Lbs. Yukon gold Potatoes (Small/Medium Size cubes)
1/2 tsp fresh Thyme
1 1/2 tsp. Salt (or as needed)
1/4 tsp (freshly ground black pepper)(or as needed)
1 Bay Leaf
2 C.Clam juice from cans
(1) 12 oz. Can Evaporated Milk
(1) 5 oz. Can Evaporated Milk
4 C. Store bought Clam juice
Oyster Crackers to top
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DISCLAIMER
DO NOT EAT OR SERVE THIS DISH OR DRINK TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH OR DRINK.

Hi everybody. Welcome back. Now I’m cutting a few rosemary sprigs out here in my back patio. I’m going to go and rub all my kitchen with it because the pesky friends don’t like it. And as you can see, I’ve got tons of rosemary. Look at this. I’ve got it here and I’ve got it all the way down, all the way around, everywhere. And it smells beautiful. But the pesky friends don’t like it. So this is what I use. So here it is. Now let’s go to the kitchen and get started. Now, what I’m going to do is rub it all over the counter just like this. Oh, I wish they could make a perfume that smells like rosemary. Smells so good. So fresh. I love it. And then I just lay them around on the counter just everywhere. And it helps so much. Now, nothing is 100%, but this is very close. Now, I know that some of you know that my Ron and I took about 10 days off and we went up to the New England states to visit. We had a wonderful time. We flew in to Boston. We were there a couple of days and then we drove up visiting all the New England states and it was just amazing. The colors, the weather, everything was beautiful. Now, today I’m going to be making a delicious pot of clam chowder. While we were over there visiting, we got to visit lots of restaurants. I got to order some clam chowder every restaurant we went to, whether it was just a cup or a bowl, cuz I wanted to see what the difference was with their clam chowder and mine. Well, there’s not much difference, I’ll tell you that. Mine is absolutely delicious. And if you prepare this recipe, you’ll see for yourself. Now, I’ve got three slices of thick cut bacon, and I’m going to cut it up into small pieces. Not really small and not too big. You don’t want big clunky pieces, but you want to be able to see some of it in there. And this bacon is going to add to that delicious flavor in our clam chowder. This is one of the simplest dishes. A lot of people think that it’s really hard to prepare, and it’s not. It’s so easy. You’ll be amazed. And I’m going to show you how to make it step by step. Now, I’m going to be using this stainless steel pot right here. This is one of my favorite pots. It’s just the perfect size. I’ve got it nice and hot. Set on about medium. And I’m going to add my bacon. Now, you don’t want it really, really hot because you don’t want to burn the bacon. You just want it hot enough to where you can cook your bacon. You want to make sure that it releases all its grease. And if you got it too high, you’re going to burn it. So, you want to make sure that it’s set on about medium medium low. Give it time to release the grease because we need that grease. Now, while I’m frying my bacon, I’m going to cut up my vegetables. Now, you know that I usually have my vegetables already cut up and ready to go, but I wanted to show you how I cut them up just to give you an idea, you know. Now, I’m going to be using two celery ribs. And I’m just going to cut them the long way like this, you know, one or two times. And now I’m going to cut them up into really small pieces cuz I don’t want big clunky pieces of celery in here. Now, when we left Boston, we went straight up to Bar Harbor, Maine. We stayed right by the water, saw the most beautiful rainbow. Now, if you go to my YouTube community page, you’ll be able to see a lot of the pictures that I posted. I tried to post as many as I could, and I got to enjoy the clam chowder at least twice there, and it was so good. I think that mine is way up there along with theirs. Now, after Bar Harbor, we went up to Aadia National Park. If you’re ever up there, do go visit Acadia National Park because it’s just so beautiful. I think your family will love it. Now, after we left Aadia National Park, we drove to Camden, Maine, and we went sailing there. I had never been sailing up there, so I was, you know, super excited. Here’s my celery. Now, my carrots. I’ve got two mediumsized carrots. See? And I’m going to cut them the long way. Just do the best you can. And then I’m going to cut them into little pieces. See? Just like this. After the sailing, we left to Rockport, Maine. And we stayed at the Samoset Golf Resort. My Ron just loves to golf. Now, I’m not a good golfer at all and I don’t like it, but I did get to ride around in the golf cart and I got to see all the beautiful flowers and rode by the water. It was just amazing. Now, when we were leaving Rockport, we asked the girl up at the front desk, you know, what restaurant did she recommend that we go to? Because, you know, we had been eating a lot of seafood. We love seafood. And we wanted to go somewhere, you know, special that had just the best food. And she said, “Oh, you’ve got to stop in Rockland, Maine. There’s a restaurant there by the name of the Dry Dock.” And we said, “Okay.” So, there we go. And I ordered clam chowder. So when we were done eating, I asked one of the girls if the owner or the manager was there and she said, “Yes, as a matter of fact, the owner’s here. His name is Larry Reid.” So I went up to him and I thanked him for the wonderful clam chowder and the lobster. And I told him, I said, “You know, I’ve been having clam chowder everywhere and I want you to know that your clam chowder is absolutely delicious.” There was something about it that just stood out and it didn’t seem to have anything that the other ones didn’t have. There was just something about it. And maybe it’s just like what my mom says, it’s all in the hand, you know? There’s just something about the person that can make a dish taste delicious. Now, Larry Reed introduced me to his chef. The chef’s name is Ed Maldonado. Oh, and they had so many people there at the restaurant. It’s a very cozy place right by the water. The service was great. And I told him, I said, you know, I’m going to go home and I’m going to prepare some clam chowder because I prepare clam chowder every year, especially this time of year. I’m going to tell all my friends on YouTube about your restaurant, the dry dock. So, if you’re ever in Rockland, Maine, you be sure to go visit the dry dock restaurant, and you tell the owner, Larry Reed, that I sent you. I think he’ll appreciate that. So, my bacon is just perfect. It’s nice and golden, and it has released plenty of grease. Now, I wanted to release about four tablespoons of the bacon grease, and that’s about what I have in here. See? Now, I’m going to add my butter. I’ve got five tablespoons of butter right here. And this is regular salted butter. I’m just going to move the butter around and wait until it melts. Now, I’m going to add my onions. I have one medium onion, finely chopped. I want it to release its flavor. And I’m going to add my celery and my carrots in there all at the same time. I want these vegetables to sweat and I want them to release their flavor in with the butter and the bacon grease. You don’t want to put so many carrots in here and celery that is going to take the clam chowder out of the clammy path that it’s on. You don’t want the carrots to dominate. You don’t want the celery to dominate. You want and the clam flavor to dominate. You always want to make sure that you stay right on the path of that clammy flavor. So, while I’ve got all my vegetables in the pot, I’m going to drain four cans of chopped clams. Now, we live right here by the Gulf. It’s very easy for me to find some clams, fresh clams. But what good is that going to do you if you can’t find fresh clams? So, I’m going to show you how you can make delicious clam chowder by using clams out of a can. I’ve got four cans, 6.5 oz of chopped clams. And I’m going to run them through this sie right here so they can drain really well. You don’t want to throw your clam juice away. You’re going to need it. And there it is. So, I’m going to cover them up and I’m going to let them drain. And only takes about a minute or so. Now, you can find these at Walmart. You can find them, you know, other grocery stores. Now, it’s always better when you’ve got fresh clams, but this is going to be delicious, too. So, my vegetables are almost ready. I’m going to add some fresh thyme. So, I like to add about half a teaspoon. So, I’ve got my thyme in here. I’m going to add one small bay leaf. Drop it in there. Now, I’m going to add my flour. I have 2/3 cup of all-purpose flour and I’m going to add it in here slowly. I want to make sure that this flour is well cooked before we move on to the other ingredients. Now, this is going to be our thickening agent and it’s going to give it a delicious flavor. Once the flour is well cooked, we’re going to start creating a fond and it’s going to start getting toasty and that’s what’s going to give it that beautiful nutty flavor that we want in our clam chowder. So, my flour is well cooked as you can see. Look at the bottom. You see how it’s nice and golden? That’s going to give this clam chowder a beautiful flavor. Now, I’m ready to add my clam juice. I’m going to set my clams right here to the side. And I’ve got exactly two cups of that clam juice out of the cans. And I’m going to add it in here. Now, don’t be afraid to use the clam juice because that’s where a lot of the flavor is. And I’m going to add one 12 oz can of evaporated milk. Now, you can use whole milk. You can use half and half or you can use heavy cream. I also have a 5 oz can of evaporated milk. So that’s 12 and five. And I’m going to add some more clam juice right here. I’ve got exactly four cups of clam juice. And I got this at the grocery store and it came in a jar. Beautiful. Now I’m just going to move it around gently. And I’m going to make sure that this is nice and smooth. And I’m going to add 1 and 1/2 teaspoons of salt. You can add as much as you want. You want to taste it as you go along and adjust it. And I’m going to add 1/4 teaspoon of black pepper. Now I’m just going to stir it until it gets nice and smooth. And it’s going to start getting thicker and thicker as we go along. So now that I’m starting to see some bubbles forming around, I’m going to add my potatoes. I have 1 and 12 lbs of Yukon Gold potatoes. And I cut them up into little cubes about this size. And I’m going to add all the potatoes in here. Now, I like using the Yukon Gold because they hold their shape really, really well. And once they’re cooked, they’ll be super creamy. Now, you can use rusted potatoes if you want, but once they get very well cooked, you know, they fall apart. You don’t want your potatoes to be mushy. So, that’s why I like using the Yukon Gold. So, now I’m going to set the timer for 20 to 25 minutes. I want to make sure that the potatoes are nice and tender and well cooked. So, you want to keep an eye on it. And you want to stir it often because you don’t want the bottom to stick. And my heat is set on low. I want just a low simmer. I’m going to replace the lid and I’m going to keep an eye on it. 20 to 25 minutes. Just check the potatoes. And they’re perfect. Now, I’m going to add the clams in there. Now, these are the canned clams. Remember these? I’m going to add them in here. Oh man, look at this. M. Now, if you want it a little thicker, you can add a little bit of cornstarch. A little bit at a time until it gets nice and thick the way you like it. If you think it’s too thick, you can add a little bit more clam juice or a little bit of chicken broth. So, now I’m going to turn off the heat and I’m going to set it to the side. Now, you don’t want to leave it on the heat because the clams are already cooked. And if you leave them in there too long, they’re going to get real tough, like rubber. So, now I’m just going to let them sit there while I get ready to serve because this is ready. I’ve been waiting for this all day. And I know my Ron is very excited about this. M. Now, if you’re going to serve clam chowder as a starter, you may want to serve it in a little cup. If you’re going to serve it as a meal, you want to get to a nice deep bowl just like I did. And I’m going to serve it with some oyster crackers because I think they’re delicious with it. But you can maybe serve it in a bread bowl or with your favorite bread. I like to put some just right here on the side of the plate. And then if anybody wants some more, you can just drop them in there. And it smells heavenly delicious. Now it’s time for the taste test. Oh man, this is so hearty. It just hits the spot so beautifully. So, this is my wonderful New England clam chowder. If you like my recipe, give me a thumbs up, send me a comment, and tell me what you think. And if you haven’t subscribed, please do. Thank you.