Creamy Clam Chowder with Bacon Recipe
If you’ve been searching for that perfect bowl to warm you up on a chilly day, you’ve just hit the jackpot. This Creamy Clam Chowder with Bacon Recipe isn’t just any chowder—it’s a rich, smoky, velvety delight loaded with tender clams, crisp bacon, and creamy potatoes that’ll have you diving in for seconds. Trust me, once you try this, you’ll want to make it your go-to comfort food this season.
Why This Recipe Works
- Balanced Flavors: The smoky bacon pairs perfectly with the briny clams, creating a harmonious depth in every spoonful.
- Creamy Texture: Using half-and-half and a flour roux thickens the chowder just right—not too heavy but irresistibly silky.
- Fresh Aromatics: Shallots, onions, celery, and garlic build a delicious flavor base that keeps the soup vibrant.
- Easy to Make: This recipe uses simple pantry staples and canned clams, making it approachable without compromising on taste.
Ingredients & Why They Work
Each ingredient in this Creamy Clam Chowder with Bacon Recipe plays its part in creating a soul-soothing dish. From the crispy bacon adding that necessary crunch and smokiness to the potatoes that give you hearty bites, everything combines seamlessly. When you shop, look for fresh celery and onions, and don’t skimp on the bacon quality—it really elevates the soup.
- Bacon: Provides smoky flavor and a delightful texture contrast—you’ll use some cooked inside, some for garnish.
- Butter: Adds richness and helps sauté the aromatics for maximum flavor.
- Celery stalks: The classic mirepoix component adds subtle earthiness and crunch.
- Shallot and Onion: These aromatics bring sweetness and depth without overpowering the clams.
- Garlic: Adds a fragrant hit that wakes up the savory base.
- Red potatoes: Their waxy texture holds up well during simmering, giving a creamy bite without falling apart.
- Chicken broth: Adds body and rounds out the clam’s saltiness without overshadowing it.
- All-purpose flour: The secret thickener that makes the soup luscious.
- Half-and-half: Creamy but not heavy—it balances the dish with the perfect amount of richness.
- Canned chopped clams and clam juice: An accessible way to get authentic clam flavor with convenience.
- Bay leaf and dried thyme: Layer subtle herbal notes that complement the seafood beautifully.
- Fresh parsley: Adds brightness and a pop of color at the end.
Make It Your Way
I love tweaking this Creamy Clam Chowder with Bacon Recipe depending on the mood or season. Sometimes I swap the half-and-half for heavy cream when I’m craving decadence, or toss in some fresh corn during summer for a sweet crunch. Don’t be shy—make this soup yours and experiment a little!
- Vegetarian option: I’ve made this without bacon once (using smoked paprika instead) and still got great smoky flavor—perfect if you prefer a plant-based twist.
- Seafood boost: Adding a handful of cooked shrimp or scallops takes it to the next level when I want to impress guests.
- Chunkier chowder: Feel free to add more potatoes or even diced carrots for extra texture and heartiness.
Step-by-Step: How I Make Creamy Clam Chowder with Bacon Recipe
Step 1: Crisp the Bacon Perfectly
Start by chopping six slices of bacon and frying them over medium heat in a large stockpot until beautifully browned and crisp. I always set aside half the bacon for topping later—this adds that extra crunch you’ll look forward to. Don’t pour off all the bacon fat; reserve about one tablespoon in the pot, as this imparts amazing depth to your chowder.
Step 2: Build Your Flavor Base
Next, melt two tablespoons of butter in the pot alongside the bacon fat. Toss in chopped celery, onion, and finely chopped shallot, cooking over medium-high heat until everything softens and looks translucent—about five minutes. This step is the flavor powerhouse, so don’t rush it. When you add the garlic, just a minute until fragrant does the trick to avoid bitterness.
Step 3: Simmer the Potatoes and Broth
Throw in those peeled and cubed red potatoes, pour in two cups of chicken broth, and season generously with salt, white pepper, and dried thyme. Bring this to a bubble, then lower the heat and let it simmer gently for 10-15 minutes until potatoes are tender but intact. This simmering stage lets the potatoes soak up all the lovely flavors while softening just right.
Step 4: Add Creaminess and Clams
While the potatoes soften, mix a third of a cup of flour with half a cup of half-and-half until completely smooth—no lumps! Slowly whisk this mixture into the pot; watch as your soup thickens to that perfect creamy consistency. Then add the drained canned clams, clam juice from one 8oz bottle, and the remaining one-and-a-half cups of half-and-half. Heat gently—don’t boil!—to preserve that delicate clam flavor.
Step 5: Final Touches and Serve
Turn the heat to low, toss in the bay leaf, and let everything marry for 4-5 minutes. Stir in half of your reserved crispy bacon to infuse smoky goodness throughout. When you ladle it into bowls, sprinkle the remaining bacon and chopped fresh parsley on top. I promise this little garnish makes you want to dive right in.
Tips from My Kitchen
- Don’t Overboil Clams: Keep the heat low after adding clams to avoid rubbery texture.
- Reserve Bacon Grease: It adds smoky richness and replaces extra butter for sautéing veggies.
- Smooth Roux Mix: Whisk the flour and half-and-half into a smooth paste to prevent lumps in your chowder.
- Use Waxy Potatoes: Red potatoes hold up better than russets, giving those perfect tender bites.
How to Serve Creamy Clam Chowder with Bacon Recipe
Garnishes
I always finish my chowder with extra crispy bacon pieces on top along with a sprinkle of fresh parsley for that burst of color and freshness. If I’m feeling a bit fancy, a dash of smoked paprika or a few chives adds a lovely kick and look. These little extras make the soup pop and impress any guests.
Side Dishes
Nothing beats pairing this chowder with classic oyster crackers or a crusty sourdough baguette for soaking up every delicious drop. Sometimes, I add a simple green salad with a tangy vinaigrette to balance the richness—fresh and satisfying!
Creative Ways to Present
For a special gathering, I serve the chowder in little bread bowls—it’s fun and adds that rustic charm. Another favorite is using mini cast-iron skillets for single servings topped with a sprinkle of extra bacon and parsley. Your guests will love the cozy, charming presentation!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and enjoy them within 3 days. Clam chowder tends to thicken as it chills, so you might want to whisk in a little broth or milk when reheating to bring back that perfect creamy texture.
Freezing
Freezing clam chowder can be a bit tricky because dairy sometimes separates, but if you’re careful, it works. I freeze it before adding the half-and-half and clam juice, then add those fresh when thawing and reheating. This keeps the chowder tasting fresh and silky.
Reheating
Heat the chowder gently on the stove over low to medium heat, stirring often. Avoid boiling—it can make the clams tough and cause curdling. Adding a splash of fresh half-and-half or broth during reheating helps refresh the creamy consistency.
FAQs
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Can I use fresh clams instead of canned for the Creamy Clam Chowder with Bacon Recipe?
Absolutely! Fresh clams will give your chowder an even brighter, more robust seafood flavor. You’ll need to clean and steam them first to release the clam juice—a great base for your broth. Just be sure to remove the shells before adding the meat to the chowder.
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Is there a substitute for half-and-half in this clam chowder?
For sure! You can use heavy cream if you want it richer, or whole milk if you prefer something lighter. Just keep in mind that heavy cream will thicken the soup more and add more calories, while milk results in a thinner chowder.
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Why is it important not to boil the chowder after adding dairy and clams?
Boiling can cause the dairy to curdle and make clams rubbery—two things you definitely want to avoid. Heating gently ensures the texture stays creamy and the clams stay tender.
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Can I make this Creamy Clam Chowder with Bacon Recipe dairy-free?
It’s doable! Swap butter for olive oil and use coconut milk or a nut-based milk for creaminess. The flavor will shift slightly, but you can keep the smoky bacon and clam essence for a comforting chowder.
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What’s the best way to reheat leftovers without losing creaminess?
Reheat slowly on the stovetop over low heat, stirring frequently. Add a splash of broth or half-and-half to loosen the texture, and avoid boiling to keep everything silky and smooth.
Final Thoughts
This Creamy Clam Chowder with Bacon Recipe holds a special place in my heart—and kitchen. It’s that comforting hug-in-a-bowl I turn to when I want something cozy yet impressive. I hope when you try it, you find it as soul-satisfying as I do. And hey, don’t forget the extra bacon on top—that’s the real secret to happiness here.
Print
Creamy Clam Chowder with Bacon Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic Clam Chowder recipe features a creamy, savory blend of clams, potatoes, and bacon, perfect for a comforting meal. The chowder is rich and hearty, made with half-and-half for a smooth texture and seasoned with fresh herbs and a touch of white pepper and thyme. Ideal for a warming dinner or an appetizer, this recipe yields six generous servings.
Ingredients
Meat and Dairy
- 6 slices bacon
- 2 tablespoons butter
- 2 cups half-and-half, divided
Vegetables and Aromatics
- 2 celery stalks, chopped
- 1 shallot, finely chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3-4 small red potatoes, peeled and cubed
Liquids and Broths
- 2 cups chicken broth
- 1 8 oz bottle clam juice
Seasonings and Others
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon dried thyme
- 1/3 cup all-purpose flour
- 3 6.5 oz cans chopped clams, drained
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Cook Bacon: Add chopped bacon to a large stock pot and cook over medium heat until browned. Remove bacon from the pot and set aside. Pour out most of the bacon grease, leaving about 1 tablespoon in the pot.
- Sauté Vegetables: Melt butter in the pot over medium-high heat. Add celery, onion, and shallot, cooking for about 5 minutes until soft and translucent.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant.
- Cook Potatoes: Add peeled and cubed potatoes, chicken broth, salt, white pepper, and dried thyme. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
- Make Roux Mixture: In a separate bowl, mix flour with 1/2 cup half-and-half until smooth. Gradually stir this into the soup to thicken it.
- Add Clams and Liquids: Stir in the chopped clams, clam juice, and remaining 1 1/2 cups half-and-half. Heat the soup until warm, but avoid boiling.
- Simmer: Lower heat and add bay leaf, cooking for an additional 5 minutes for flavors to meld.
- Add Bacon and Garnish: Stir in half of the reserved bacon into the chowder. Serve topped with fresh parsley and the remaining crispy bacon.
Notes
- You can substitute the half-and-half with any milk product; heavy cream will make it richer but higher in calories.
- Do not boil the chowder after adding clams and dairy to prevent curdling.
- Using fresh clams instead of canned can offer a more authentic flavor, but requires cleaning and cooking time.
- Adjust salt and pepper to taste, especially if using salted bacon.
- Serve with crusty bread or oyster crackers for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 60 mg
