Creamy Clam Chowder with Bacon and Potatoes Recipe

I absolutely love this Creamy Clam Chowder with Bacon and Potatoes Recipe because it’s the perfect blend of rich, smoky, and comforting flavors all in one bowl. Whether it’s a chilly evening or you’re craving a cozy meal that feels like a warm hug, this chowder delivers every time. The little pop of bacon alongside tender potatoes and fresh clams makes it something my family goes crazy for.

When I first tried making clam chowder, I struggled to get that creamy texture and balanced flavor just right. But this Creamy Clam Chowder with Bacon and Potatoes Recipe has been my go-to ever since—I discovered the trick of slow-cooking the bacon first and slowly simmering the soup to develop deep flavor. I’m excited to share all my tips with you so your chowder turns out amazing too!

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Ingredients You’ll Need

All the ingredients in this Creamy Clam Chowder with Bacon and Potatoes Recipe come together to build that thick, creamy, and savory soup we love. I like to pick high-quality clams and fresh herbs if possible, and Yukon Gold potatoes are my go-to for that luscious bite.

• Bacon strips: Thick-cut is best for flavor and texture, and cutting them in half helps them cook evenly.
• Butter: Adds richness and helps soften the veggies.
• Yellow onion: Provides that classic savory base flavor.
• Celery: Adds a subtle crunch and depth.
• Garlic cloves: Fresh minced garlic brings a fragrant lift.
• Hot sauce: Just a hint enhances flavor—it won’t make the soup spicy.
• Worcestershire sauce: For umami richness without being overpowering.
• Flour: To thicken the chowder perfectly.
• Chicken broth: Adds savory depth as a liquid base.
• Half and half: The key to creamy chowder without heaviness.
• Clam juice: Intensifies the seaside flavor; I use high-quality canned clam juice.
• Chicken bouillon cube: Boosts broth flavor subtly.
• Bay leaf: Adds aromatic earthiness during simmering.
• Potatoes: Yukon Gold or red potatoes hold their shape and add creaminess.
• Canned chopped clams: Use the juices too for maximum flavor (reserve them!).
• Fresh parsley & cracked pepper: Essential garnishes to brighten flavor and add a bit of peppery warmth.
• Seasonings: Dried oregano, parsley, thyme, smoked paprika, salt, and pepper layer in complexity.

Variations

This Creamy Clam Chowder with Bacon and Potatoes Recipe is super versatile, and I love to make it my own depending on the day or taste buds around the table. Don’t hesitate to experiment—it’s your kitchen and your rules!

• Using Fresh Clams: I tried fresh clams instead of canned once and loved how bright and sweet they tasted; just be sure to steam and chop them first.
• Bacon Swap: If you prefer, salt pork works beautifully instead of bacon to add authentic chowder smokiness.
• Make it Spicier: For an adventurous twist, I add an extra splash of hot sauce or a pinch of cayenne, but keep it mild for first-timers!
• Dairy-Free: You can substitute the half and half with full-fat coconut milk to keep it creamy without dairy.

How to Make Creamy Clam Chowder with Bacon and Potatoes Recipe

Step 1: Slowly Render the Bacon Love

Start by cooking the bacon slowly in your soup pot over low heat. I cut each strip in half, making sure they fit nicely and cook evenly. This slow render lets the bacon release rich fat to flavor the entire chowder. When crisped, transfer to a paper towel-lined plate and save about 2 tablespoons of the bacon fat for the next step. Be sure to keep the gravy bits stuck to the pan—they’re flavor gold!

Step 2: Sauté the Veggies and Build the Base

Add your reserved bacon drippings and butter to the pot over medium heat. Use a spatula to scrape up the browned bits—those little nuggets add so much savory depth. Toss in the diced onions and celery and cook gently for about 5-6 minutes until softened but not browned. Stir in the minced garlic, hot sauce, Worcestershire sauce, and your dried herbs and spices. Let this aromatic combo cook for about a minute until fragrant.

Step 3: Create a Flavored Roux and Add Liquids

Sprinkle in the flour and stir continuously for two minutes—this step cooks out the raw flour taste and helps thicken the chowder. Then, gradually pour in the chicken broth in small splashes while stirring, scraping the bottom of the pot to loosen all those flavors. Repeat by adding the half and half slowly, stirring all the time to keep the texture velvety smooth.

Step 4: Infuse with Clam Juice and Simmer

Next, crumble in the chicken bouillon cube and add the bay leaf. Pour in the clam juice from the reserved cans plus an extra 8 ounces of clam juice to really punch up the seafood flavor. Bring to a gentle boil, then reduce heat to a soft simmer so the soup bubbles just lightly. Cover partially and let it simmer for about 20 minutes, stirring occasionally to keep everything happy.

Step 5: Add Potatoes and Simmer Until Perfect

While the soup simmers, peel and dice your Yukon Gold potatoes. Toss them into the pot and bring the soup back to a gentle bubble. Let the potatoes cook through for 20-25 minutes until they’re fork-tender but still holding their shape nicely—this is key so the chowder doesn’t turn mushy. Lower the heat to keep everything warm ready for the final step.

Step 6: Finish with Clams and Serve

Fold in the chopped clams and let them warm gently for about 5 minutes—clams cook fast so you don’t want to overdo it here. Remove the bay leaf, then ladle your creamy, smoky chowder into bowls. Top generously with fresh parsley, cracked black pepper, and the crispy chopped bacon you cooked earlier. Serve hot with crusty bread for dunking.

How to Serve Creamy Clam Chowder with Bacon and Potatoes Recipe

Garnishes

I always top my chowder with a handful of fresh parsley chopped roughly for brightness and crunch, plus freshly cracked black pepper for just a subtle heat. The chopped crispy bacon on top adds a wonderful salty crunch that complements the creamy chowder perfectly. Sometimes, I add a small sprinkle of smoked paprika for extra color and mild smokiness.

Side Dishes

This chowder pairs beautifully with crusty artisan bread or my favorite no-knead bread for dipping into the creamy broth. A simple green salad with a tangy vinaigrette is a great fresh counterpoint. If you want heartier sides, roasted root vegetables or buttery corn muffins are always crowd-pleasers alongside.

Creative Ways to Present

For a special dinner, I like to serve this creamy clam chowder in rustic bread bowls, which make every serving feel fun and indulgent. Garnishing with microgreens or small edible flowers makes it look restaurant-worthy too. It’s a charming way to impress guests during fall or winter gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftover Creamy Clam Chowder with Bacon and Potatoes in airtight containers in the fridge, and it keeps beautifully for 3 to 5 days. Just give it a good stir before reheating because some separation can happen as it cools—totally normal!

Freezing

Personally, I avoid freezing this chowder because the cream and potatoes can sometimes change texture after thawing. But if you must, freeze before adding the clams, then add fresh clams when reheating for better results.

Reheating

I reheat this chowder gently on the stovetop over low heat, stirring frequently to prevent scorching and maintain creaminess. If it seems thick, a little splash of broth or water helps loosen it back up.

FAQs

Final Thoughts

This Creamy Clam Chowder with Bacon and Potatoes Recipe is genuinely a labor of love and one of my all-time favorites to serve when I want comfort food that feels special. The rich textures, smoky undertones, and fresh clam sweetness always bring smiles at the table. Trust me, once you make it, you’ll want to keep this recipe in your weekly rotation just like my family and I do. Go ahead and give it a try—I can’t wait to hear what you think!

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