Who wants a one pot clam chowder that is ready in 30 minutes and tastes better than what you get at a restaurant on the Oregon Coast??? I think the answer is all of us…
I used to live an hour from Newport, Oregon and was absolutely spoiled with frequent jaunts out to the coast! Even at a two hour drive round trip, Jonathan would frequently pack us into his green T-top and we would enjoy the drive over for dinner and a walk on the beach.
The Oregon Coast is often cool and refreshing which makes a bowl of clam chowder the perfect meal. Order some great garlic bread and you have the perfect evening of eating yourself into a delightful food coma!
I used to avoid making chowder at home because it felt complicated. This version keeps things simple and easy. You don’t need to be a skilled chef to get this on the table quickly for your family. It is also better than almost any chowder you can buy in a restaurant!
Everything is cooked in one pot and the dairy gets added at the end so that the chowder won’t “break” and have a icky texture. If you have kiddos who are less used to seafood try my tricks in the note at the end of the printable recipe.
If you ever do find yourself visiting Newport, Oregon and want a great bowl of chowder we no longer recommend the famous Moe’s Chowder. In the last 10 years their quality has slipped a lot. Instead we suggest The Chowder Bowl down on Nye Beach. They claim to have the best chowder on the coast and I’m inclined to agree! It is absolutely top notch every time and there is lots of parking. Enjoy!
Tools In This Post: I use an enamel cast iron pot to make my chowder. Le Creuset pots can get pretty expensive. This is a more practical option for most budgets.
I recommend serving the chowder with some really great bread! These rolls hit the spot and are as easy as the chowder.
Easy Clam Chowder From Scratch in 30 Minutes
Ingredients
- 3 - 4 slices bacon chopped into bits
- 1 bunch green onions
- 1 Tbsp. butter
- 2 Tbsp. flour
- 1 pound Yukon gold potatoes peeled and cut into small dice (can use russet potatoes)
- 2 cups hot water
- 1/2 tsp. fresh ground black pepper
- 1/4 tsp. salt
- 1 can chopped clams 10oz, drained weight is 5oz* (or use baby clams)
- 1 cup 2% milk
- ½ cup heavy whipping cream
- 1 Tbsp. minced fresh parsley
Instructions
- In a large heavy pot cook bacon over medium heat. Stir until it’s just getting brown, but don’t let it crisp.
- Cut the green tops off of the onions and set aside for later. Chop the white and light green parts and add to bacon, along with butter. Cook, stirring, for 30 seconds.
- Add flour and cook for another 30 seconds. Stir in potatoes, water, pepper and salt. Bring to boil and cook with the lid cracked, for 15 – 20 minutes until potatoes are tender. Stir frequently to prevent burning.
- Chop ½ cup of the reserved green onion tops and add to chowder with drained clams, milk, cream and parsley.
- Cook, stirring until heated through but not boiling. If you boil the milk will separate and the texture will become grainy. Taste and add additional pepper and salt if necessary.
- Serve hot with warm French bread, garlic bread or green salad.
Helpful Recipe Notes
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
Sarah Walker Caron (Sarah's Cucina Bella) says
I love how you’d simplified this into an easy meal. I, too, have been spoiled in the past by living near a coast … it would be so nice to have clam chowder whenever I start to miss that.
Mirlandra says
There is just nothing like living near the coast! I hope this brings the ocean home for you a little bit. 🙂
Chrisy @ Homemade Hooplah says
Yum! My husband is always asking me for chowders like this, but I’ve been too nervous to take the plunge yet. I love that this recipe is all in one pot; makes me believe I just might be able to pull it off 😀 Can’t wait to try it!
Mirlandra says
I think chowder can be intimidating. I went for years not making it. I was always worried about it breaking. You could totally rock this one! I hope you and your husband enjoy it!
Debra @ Bowl Me Over says
You caught my attention with the chowder, but as I was reading seen the Oregon Coast, then I was hooked! I’m from St. Helens, OR originally and made many a trip to the coast. Your chowder sounds delicious and your adventures quite fun!
Mirlandra says
Oh I love St.Helens! I was born and raised in Corvallis 🙂 Nice to run into another Oregonian!
Faith (An Edible Mosaic) says
Love clam chowder – it’s perfect comfort food! This looks like the perfect weeknight version, I love how quick it comes together!
Mirlandra says
We all need more weeknight food!
Erin says
I am missing my coast, too!! The other coast. 😉 This clam chowder looks like a great weeknight meal that would make my little people very happy!
Mirlandra says
I love the other coast too! Something about the ocean just gets into your blood I guess. I hope your little people enjoy the chowder!
Rachel says
This recipe is very easy to follow and was De-licious! Will definitely make again!
Mirlandra says
I’m so glad to hear it! I can’t believe I went so many years not making chowder because I thought it was too much work!
Andrea Davis says
Ive made this several times and its amazing! my only advice is double it! my husband is a big eater and gobbles it up! Thank you!
Mirlandra says
Haha – yes, we never have leftovers! I’m so glad you enjoy it so much 🙂
Chey says
I’m from the desert SW. Far, far away from the coast, but I DO LOVE a good clam chowder. I am definitely making this for dinner this weekend! Who cares if it’s triple digit weather? 🙂 Looking at your pictures and the ingredients, and the simplicity of the recipe, your clam chowder expertise – this will be delicious, I know! I’m glad to have found your site. I really like the variety you offer here. Thank you for sharing!
Mirlandra says
Awe, thanks! You made my day! I can never get enough clam chowder. I don’t care what the weather is – I make it anyways! You all have some great food down in the SW. I keep thinking we need to take a road trip that direction sometime soon!
Jeannette Harper says
Very much like my Mom made and I now make. One little touch Thatcher adds a lot that Mom taught me. Add a teaspoon or little more worcestershire sauce. Yummy.
Mirlandra says
Oh that sounds wonderful! I’m so glad you enjoyed the recipe. Thanks for taking the time to let me know 🙂
Jacqueline says
I loved this recipe. It turned out perfectly. I doubled it and very glad I did.
Mirlandra says
Hi Jacqueline! Thanks for letting me know. We love this chowder – so glad you enjoyed it too! Cook on!
Eric says
I’ve been trying to find something that can hold a candle to the Chowder Bowl in Newport for a decade — I haven’t made this yet but you are the only recipe writer that has without a doubt had theirs for reference. At multiple points it sounds like you’ve simplified the ingredients or process from an ideal but more complex recipe — is there anything else you’d recommend to get it closer to the Chowder Bowl in Nye Beach? Even if it were twice as expensive or time consuming I’d follow it in a heartbeat; it’s a very long drive from Montana. Thanks!
Mirlandra says
Eric, you are a man after my own heart! We have had so many wonderful meals in the Chowder Bowl over the years. I feel like their chowder is a little simpler than this one. Skip the parsley to start. You could scale back the bacon. You might also go easier on the green onion.
When I’m trying to copy a restaurant recipe sometimes it takes a few tries to really get what I’m looking for. My best suggestion is to write down what you did each time and as you eat it try to make some notes on what you thought was working and what wasn’t. I think after a few times you will have something you are very happy with.
Best of luck to your experiments!