Name: Creamy Clam Chowder with Bacon
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 6 slices lean bacon cut into 1/2-inch strips; 2 medium carrots thinly sliced; 2 celery ribs finely diced; 1 small onion finely diced; 4 Tbsp all-purpose flour; 2 cups low-sodium chicken broth; 1 1/2 cups canned chopped clams with juice reserved; 1 bay leaf; 1 1/2 tsp Worcestershire sauce; 1/2 tsp Tabasco sauce; 1/2 tsp dried thyme; 1 1/2 tsp salt; 1/4 tsp black pepper; 1 1/2 lbs potatoes peeled and chopped; 2 cups milk; 1 cup heavy cream; 2 Tbsp chopped cilantro optional for garnish

There’s nothing quite like a hearty bowl of clam chowder to warm you from the inside out.

This homemade version is rich, creamy, and layered with the smoky goodness of bacon, tender potatoes, and sweet clams.

Whether you’re craving a cozy meal on a chilly day or hosting a seafood-themed dinner, this clam chowder delivers restaurant-quality results from your own kitchen.

Why You’ll Love This Recipe

Classic New England-style chowder

Smoky, savory base from real bacon

Creamy yet not overly heavy

Filled with tender clams and fresh vegetables

Easy to make gluten-free with one simple swap

What You’ll Need (Ingredient Highlights)

Bacon
Lean bacon adds flavor and texture.

Its rendered fat also creates a savory base for sautéing the vegetables.

Clams
Canned chopped clams are convenient, budget-friendly, and packed with natural briny flavor. Reserve the juices for your broth.

Potatoes
Yukon gold or russet potatoes provide hearty body and soak up the broth beautifully.

Vegetables
Onion, celery, and carrots form the aromatic base of the chowder and add subtle sweetness and crunch.

Milk and Cream
A combination of milk and heavy cream gives the chowder its signature richness without overwhelming the other flavors.

Seasonings
Worcestershire sauce, Tabasco, dried thyme, and a bay leaf round out the flavor with a hint of heat and herbaceous depth.

Pro Tips Before You Start

Use Yukon gold potatoes for creamy texture; russets work too but may break down more

Don’t skip draining and reserving the clam juice—it’s key to enhancing seafood flavor

Add clams at the end of cooking to keep them tender

For gluten-free, use your favorite GF flour blend in place of all-purpose

Use thick-cut bacon if you prefer extra meaty bites

How to Make Clam Chowder with Bacon

Step 1: Brown the Bacon
In a Dutch oven or large soup pot, cook the bacon over medium-high heat until browned and crispy.

Remove with a slotted spoon and set aside on a paper towel-lined plate.

Keep 3 tablespoons of bacon fat in the pot and discard the rest.

Step 2: Sauté the Vegetables
To the hot bacon fat, add diced carrots, celery, and onion.

Cook over medium-high heat for about 7 to 8 minutes, stirring occasionally, until the vegetables are softened and golden.

Step 3: Add the Flour
Sprinkle in the flour and cook for 1 minute, stirring constantly to eliminate any raw flour taste.

This step thickens the chowder later.

Step 4: Build the Broth
Pour in the chicken broth and reserved clam juice.

Stir in Worcestershire sauce, Tabasco, dried thyme, bay leaf, salt, and pepper.

Bring the mixture to a light boil.

Step 5: Add Potatoes and Cream
Chop the peeled potatoes into bite-sized 1/4-inch thick pieces.

Add them to the pot along with milk and cream.

Bring the soup back to a boil, then reduce heat to a gentle simmer.

Cover and cook for about 20 minutes or until the potatoes are fork-tender.

Step 6: Finish with Clams
Once the potatoes are soft, stir in the chopped clams.

Bring the soup to a light boil once more, then immediately remove from heat.

Be careful not to overcook the clams—they can become rubbery.

Step 7: Garnish and Serve
Taste and adjust seasoning with additional salt or pepper if needed.

Ladle the chowder into bowls and top with crispy bacon and fresh chopped cilantro, if desired.

What to Serve It With

Warm crusty sourdough or French bread

Oyster crackers or buttered saltines

A fresh green salad with lemon vinaigrette

Roasted Brussels sprouts or asparagus

A light white wine like Chardonnay or Sauvignon Blanc

Variations and Substitution

Use fresh clams if available; just steam and chop before adding

Add a pinch of smoked paprika for deeper flavor

Stir in corn or peas for extra sweetness and color

Swap cream for half-and-half if you want it lighter

Replace Tabasco with a pinch of red pepper flakes for gentle heat

Storage and Leftovers

Store cooled chowder in the fridge for up to 3 days

Reheat gently over low heat to avoid curdling

Not freezer-friendly due to the cream and potatoes

Best enjoyed fresh for ideal texture and flavor

FAQs

Can I make this dairy-free?
This chowder relies on cream for its richness, but you can experiment with unsweetened coconut milk and dairy-free butter as alternatives, though the flavor will vary.

What’s the best type of clam to use?
Chopped canned clams are easy and flavorful.

You can also use whole baby clams or steam fresh littlenecks.

How do I make it thicker?
For extra thickness, mash a few of the potatoes once cooked or stir in an extra tablespoon of flour during the roux stage.

Is this chowder spicy?
The Tabasco adds a mild kick, but it’s very subtle.

You can omit it or increase the amount if you like heat.

Can I make this in a slow cooker?
This recipe is best prepared on the stovetop for better control over the cream and clam texture.

Final Thoughts

This clam chowder with bacon is the definition of comfort food.

It’s satisfying, rich, and packed with flavor from everyday ingredients.

Whether you’re cooking for family dinner or impressing guests, this classic soup will become a go-to favorite in your recipe collection.