ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Clam Chowder

Prep time 5 mins
Cook time 20 mins
Yield 4 Servings
This quick and easy clam choweder recipe uses canned clams and canned tomatoes and takes only about 20 minutes to cook.


  • 1 medium onion, chopped
  • 1 large celery rib, thinly sliced
  • 1 medium carrot, peeled, halved and sliced
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 large baking potato, peeled and diced into 1/2-inch pieces
  • 1 (14.5 oz.) can finely diced tomatoes in juice
  • 3 (6.5 oz.) cans chopped clams, with liquid
  • 1/8 teaspoon dried Italian herbs
  • Crackers, optional

Nutrition Information

  • calories 203
  • fat 5 g
  • satfat 1 g
  • protein 14 g
  • carbohydrate 27 g
  • fiber 4 g
  • cholesterol 0 mg
  • sodium 1 mg

How to Make It

  1. Cook onion, celery, carrot and garlic in olive oil in a 4-quart saucepan over medium heat, stirring often, until tender, for about 6 minutes. Add potato and tomatoes, with their juice; add canful of water to pot. Bring mixture to a boil, reduce heat and simmer until potato is tender, for about 6 minutes.

  2. Stir in clams, with their juice, and herbs and cook until heated through, for about 5 minutes.