Clam chowder is more intimidating than it needs to be for many cooks. One element of this dish that can really trip people up is getting those clams out of the shells. But that's not necessary. When you make clam chowder using the recipe that follows, you can use canned clams and still get all the delicious flavor you're craving.
Those flavors include bacon, potatoes, celery and, of course, lots of seafood seasoning. The clams can be added in right at the beginning, but the stew will need to cook for a few more minutes after cornstarch is added at the end to get that thick, rich texture. This dish is definitely comfort in a bowl!