Creamy Clam Chowder with Bacon
This creamy clam chowder is rich, hearty, and filled with tender potatoes, briny clams, crispy bacon, and vegetables in a flavorful broth. A cozy classic that tastes like it came straight from a New England kitchen.
Ingredients
For the Chowder Base
- 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
Instructions
- Brown bacon in a large pot; set aside.
- Sauté carrots, onion, and celery in bacon fat until soft. Stir in flour.
- Add broth, clam juice, bay leaf, Worcestershire, Tabasco, thyme, salt, and pepper. Bring to a boil.
- Stir in potatoes, milk, and cream.
- See full steps with tips & photos → https://mischacrossing.com/creamy-clam-chowder-with-bacon/
Notes
- You can substitute half-and-half for the cream if you prefer a lighter version.
- Fresh clams can be used instead of canned—steam and chop them, and use the steaming liquid as the clam juice.
- Want extra richness? Stir in a tablespoon of butter just before serving.
- Chowder thickens as it sits—add a splash of broth or milk when reheating leftovers.