Creamy Clam Chowder with Bacon and Potatoes Recipe

Oh, I absolutely love sharing this Creamy Clam Chowder with Bacon and Potatoes Recipe—it’s one of those cozy, come-to-the-table dishes that just fills your home with warmth and comfort. The creamy broth, smoky bacon, tender potatoes, and briny clams work together in a way that’s deeply satisfying, especially on chilly evenings when you want something hearty but not too heavy.

When I first tried this recipe, I was blown away by how simple ingredients transformed into such a rich, flavorful chowder. You’ll find that it’s perfect for family dinners, impressing guests without any fuss, or even meal prepping since it tastes just as good the next day (sometimes better!). Trust me, once you make this Creamy Clam Chowder with Bacon and Potatoes Recipe, it’ll quickly become a go-to in your soup rotation.

this …

Ingredients You’ll Need

The magic of this Creamy Clam Chowder with Bacon and Potatoes Recipe is all in the harmony of its simple ingredients. Fresh produce meets pantry staples, and those smoky bacon bits bring everything together perfectly. I always recommend using quality ingredients for the best flavor — especially when it comes to the clams and broth.

• Bacon: I find thick-cut bacon adds the perfect amount of smoky flavor and a satisfying crunch; you can swap salt pork if you prefer.
• Butter: Adds that rich foundation for your sautéed veggies and roux—don’t skip it.
• Yellow onion: Diced finely so it melts gently into the chowder.
• Celery: Adds a subtle, refreshing crunch and depth to the soup base.
• Garlic: The backbone of savory flavor; minced for even cooking.
• Hot sauce: Just a splash! It enhances flavor without turning up the heat.
• Worcestershire sauce: Another secret for umami that you won’t really taste but definitely notice.
• Flour: Used to thicken the chowder with a golden roux—helps it coat your spoon just right.
• Chicken broth: Adds savory depth beyond clam juice alone.
• Half and Half: The creamy stand-in for heavy cream that keeps the chowder smooth without being too heavy.
• Clam juice & canned chopped clams: Be sure to reserve the clam juice for maximum flavor infusion.
• Chicken bouillon cube: Boosts the savory notes in the broth.
• Bay leaf: For that subtle aromatic hint that elevates any chowder.
• Potatoes: Yukon Golds are my favorite for their creamy texture, but reds work great too.
• Fresh parsley & cracked black pepper: Garnishes that sparkle with freshness and a little spice.
• Dried herbs and spices: Oregano, thyme, parsley, smoked paprika, salt, and pepper—each adds layers of flavor to the broth.

Variations

I love how versatile this Creamy Clam Chowder with Bacon and Potatoes Recipe can be, so feel free to make it your own. Whether you’re catering to dietary needs or just switching things up based on what you’ve got on hand, this recipe welcomes customization.

• Use fresh clams: I once swapped canned clams for fresh chopped ones (steamed and cleaned, of course) and added extra clam juice — the result was even more vibrant and briny.
• Bacon swap: Salt pork adds a traditional touch and a beautiful depth of flavor if you want to try something different from bacon.
• Dairy alternatives: If you need it dairy-free, try substituting the half and half for canned coconut milk for a creamy but unique twist.
• Spice it up: That hot sauce is subtle in this recipe, but if you like some kick, add a bit more or a pinch of cayenne for warmth.

How to Make Creamy Clam Chowder with Bacon and Potatoes Recipe

Step 1: Sizzle the Bacon Slowly

Start by cooking your thick-cut bacon slowly over low heat in a large soup pot. I like to cut each strip in half—you’ll find it fits better in your pan and cooks more evenly. Cook until crispy, then transfer the bacon to a paper towel-lined plate to drain. Reserve about 2 tablespoons of that golden bacon fat in the pot; that fat is pure flavor magic for your chowder.

Step 2: Build the Flavor Base

Keep those lovely bacon remnants in the pot—they’re packed with flavor! Add the reserved bacon drippings and butter, melting them together over medium heat. Toss in the diced onions and celery and sauté gently for about 5 to 6 minutes until softened. Add garlic, hot sauce, Worcestershire sauce, and the dried seasonings. Stir and cook for another minute—this is when everything really starts to come alive.

Step 3: Make the Roux and Add Liquids

Sprinkle the flour over the veggies and stir continuously for a couple of minutes, until the raw flour smell disappears and the mixture thickens slightly. Don’t rush this part—it makes all the difference in getting that velvety consistency. Next, add the chicken broth slowly, stirring all the while and scraping the bottom to release every bit of flavor. Then pour in the half and half the same way, gently stirring as you go.

Step 4: Add the Clam Juice and Simmer

Stir in the chicken bouillon cube and toss in the bay leaf. Pour in the clam juice from your canned clams along with the extra (8 oz.) clam juice—this is key to that unmistakable salty ocean flavor. Bring the pot up to a gentle boil, then lower the heat to maintain a simmer with a gentle bubbling. Let this cook, partially covered, for about 20 minutes, stirring occasionally to keep everything cozy and well-mixed.

Step 5: Cook the Potatoes

While the chowder simmers, peel and dice your potatoes. I prefer Yukon Gold for their creamy texture, but red potatoes also hold up wonderfully without falling apart. Add the diced potatoes to the pot and bring the soup back to a gentle bubble. Cook for about 20-25 minutes, until the potatoes are tender when pierced with a fork. Once they’re just right, reduce heat to low.

Step 6: Finish with Clams and Bacon

Now for the final act—stir in the chopped clams and let them warm through gently, about 5 minutes. Be careful not to boil after adding the clams, or they can become rubbery. Remove the bay leaf, then ladle your chowder into bowls. Top with chopped parsley, freshly cracked black pepper, and sprinkle on the crispy bacon pieces. I promise, that last step sends it over the top!

How to Serve Creamy Clam Chowder with Bacon and Potatoes Recipe

Garnishes

I almost always top my chowder with fresh chopped parsley and a generous crack of black pepper—it adds a burst of color and freshness that cuts through the richness. And of course, scattering crispy bacon bits on top is non-negotiable in my book. Sometimes I add a squeeze of fresh lemon juice right before serving to brighten all those cozy flavors.

Side Dishes

This Creamy Clam Chowder with Bacon and Potatoes Recipe pairs beautifully with crusty bread—my go-to is a warm, airy no-knead bread that soaks up all that creamy broth. For something lighter, a crisp green salad with a tangy vinaigrette works wonders to balance the chowder’s richness.

Creative Ways to Present

For a special occasion, I like serving this chowder in mini sourdough bread bowls—everyone loves digging in and it makes the meal feel extra festive. Another fun idea is to garnish with a small sprig of fresh thyme or dill for a touch of elegance when entertaining guests.

Make Ahead and Storage

Storing Leftovers

I store my leftover chowder in airtight containers in the fridge, and it keeps beautifully for up to 3 to 5 days. The flavors actually meld and deepen overnight, making it super tasty for next-day lunches or dinners.

Freezing

I’ve had great success freezing this chowder in meal-sized portions. Just be sure to cool it completely before freezing. When thawed, the texture remains creamy, though sometimes the potatoes soften a bit more—but the flavor is still fantastic.

Reheating

Reheating is a breeze: gently warm the chowder on the stovetop over low heat while stirring occasionally. Avoid high heat to prevent the dairy from curdling and clams from getting tough. If the chowder thickens too much, just stir in a little milk or broth to loosen it up.

FAQs

Final Thoughts

This Creamy Clam Chowder with Bacon and Potatoes Recipe holds a special place in my kitchen because it turns simple, accessible ingredients into something truly magical. I love how it brings people together—family, friends, or just me digging in with a warm bowl after a busy day. I think you’ll enjoy making it as much as eating it, and I can’t wait for you to try this recipe and make it your own comforting classic.

Print