Easy Clam Chowder

When a clam chowder craving hits and you do not have an hour to peel potatoes, this shortcut delivers. Canned potato soup becomes a creamy base in seconds, so you can have a steaming bowl in the time it takes to fry a little bacon.

The clams bring the chowder to life. Stirred in with their juice, they lend that briny, oceanic flavor that turns a plain potato soup into proper clam chowder.

Gentle heat is the rule. Bring it just to a boil but do not let it scald, since dairy turns grainy and forms a skin when it is pushed too hot.

A pat of butter stirred in at the end gives the chowder a glossy, rich finish, while shredded carrots add a little color and sweetness.

Crown each bowl with crumbled bacon for a smoky, salty crunch against the creamy soup, and dinner is served.

Kitchen Tips

• Heat gently and never boil hard, since milk-based soups scald and curdle easily.
• Add the clam juice along with the clams for the briniest, most clam-forward flavor.
• Stir in the clams near the end so they stay tender rather than turning rubbery.
• Thin with a little extra milk if the chowder gets too thick as it sits.

Variations

• Stir in corn kernels for a clam-and-corn chowder.
• Add a splash of cream for an extra-rich, restaurant-style bowl.
• Serve in a bread bowl or with oyster crackers on top.