Quick and Easy Midtown Clam Chowder

This is a simple and tasty soup. Using canned clams make life easy when preparing this dish.

Serves: 2Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 2


  • 2 Tbsp. vegetable oil
  • 2 strips bacon, finely minced
  • 1 small white onion, small diced
  • 1 celery stalk, diced
  • 1 small carrot, peeled and diced
  • 1 garlic clove, smashed
  • 1 Tbsp. fresh thyme leaves
  • 4 Tbsp. all-purpose flour
  • 1 can (10 oz.) baby clams, juice and clams separated
  • 1 cup clam juice
  • 3 cups chicken broth
  • 1 Tbsp. Worcestershire sauce
  • 1 cup diced canned tomatoes
  • ¾ cup small-diced Idaho potato
  • Dash Tabasco sauce
  • Salt and pepper, to taste
  • 1 cup oyster crackers


  • In a saucepot, heat the oil on medium-high and add the bacon, onion, celery, carrot, garlic, and thyme. Sauté until the vegetables soften, about 10 minutes.
  • Add the flour to the pot and stir well to avoid any lumps.
  • Add the juice from the canned clams plus the additional 1 cup clam juice, the broth, Worcestershire sauce, and tomatoes. Bring to a boil. Reduce heat and gently simmer for 20 minutes, uncovered.
  • Add the potato and cook for another 15 minutes, uncovered, or until the potato is tender.
  • Add the clams and a dash of Tabasco sauce. Heat the soup through, then season with salt and pepper. Serve in warmed bowls with oyster crackers on the side.