If you’re looking for a hearty, comforting bowl that feels like a warm hug on a chilly day, this Creamy Clam Chowder with Bacon and Potatoes Recipe is an absolute must-try. It combines tender clams, velvety cream, crispy bacon, and tender potatoes in a luscious broth that’s rich, flavorful, and utterly satisfying. Whether you’re new to making chowder or want a trusty classic to serve your family and friends, this recipe delivers big on taste and warms your soul with every spoonful.
Ingredients You’ll Need
The magic of this chowder lies in how simple, everyday ingredients come together to create something truly delicious. Each component plays a special role—from the smoky crispness of bacon to the creamy richness of heavy cream and the subtle earthiness of potatoes, all balanced with fragrant seasonings that bring each bite to life.
- Bacon (6 slices, chopped): Adds smoky, crispy texture and depth of flavor that makes this chowder unforgettable.
- Butter (2 tablespoons): Provides a silky base for sautéing aromatics and enriching the broth.
- Onion (1 large, chopped): Builds a mild sweetness and aroma, softening perfectly to meld with other ingredients.
- Garlic (3 cloves, minced): Gives a fragrant punch that elevates the chowder’s savory profile.
- Celery (2 ribs, chopped): Adds a subtle crunch and fresh herbal notes that brighten the chowder.
- Flour (â…“ cup): Thickens the chowder for that luscious, creamy consistency everyone loves.
- Chicken broth (3 cups): Creates the flavorful liquid base that steeps the potatoes and seasonings.
- Chopped clams (3 cans, 6.5-ounce each, drained with juice reserved): The star ingredient delivering tender bites and authentic seafood flavor.
- Russet potatoes (2 medium, peeled and diced): Provide heartiness and a smooth texture when cooked through.
- Italian seasoning (2 teaspoons): A blend of herbs that enhances the savory notes without overpowering the clams.
- Bay leaves (2): Infuse gentle earthy warmth during simmering.
- Heavy cream (1 cup): Brings luscious creaminess, making this chowder rich and velvety.
- Salt and black pepper: Essential to balance and accentuate all flavors to perfection.
How to Make Creamy Clam Chowder with Bacon and Potatoes Recipe
Step 1: Crispy Bacon Foundation
Start by heating a large pot over medium heat and cooking the chopped bacon until golden and crispy, about 5 to 6 minutes. Don’t rush this step because the bacon fat left behind will be the flavor powerhouse for the chowder. Once crisped, remove the bacon pieces to a plate but keep all that delicious bacon fat in the pot.
Step 2: Sautéing Aromatics
Add the butter to the hot bacon fat, letting it melt and mingle. Toss in the chopped onion, minced garlic, and celery, cooking for 4 to 5 minutes until everything softens and releases lovely fragrant aromas. This creates a flavorful base that builds complexity with every bite.
Step 3: Thickening with Flour
Sprinkle in the flour and stir it through the softened veggies until completely mixed. This step is crucial as the flour will thicken the chowder later, giving it a rich, velvety texture instead of a thin soup.
Step 4: Simmering with Broth and Potatoes
Pour in the chicken broth along with the reserved clam juice from the cans. Add your diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a rapid boil, then immediately reduce the heat to a gentle simmer. Let it cook for 10 to 15 minutes, or until the potatoes are tender to the fork. This gentle simmer allows the flavors to meld beautifully without toughening the potatoes.
Step 5: Finishing Touches
Stir in the heavy cream followed by the drained chopped clams, folding them gently into the chowder. Season generously with salt and freshly ground black pepper to taste. Let the chowder warm through for a few minutes, but avoid boiling once cream is added to keep it silky smooth. Finally, stir the crispy bacon back in or sprinkle on top when serving for delightful texture contrast.
How to Serve Creamy Clam Chowder with Bacon and Potatoes Recipe
Garnishes
Garnishes can take your chowder to the next level visually and flavor-wise. Freshly chopped parsley or chives add a burst of color and freshness. For a little zing, consider a sprinkle of smoked paprika or a few drops of hot sauce if you enjoy a gentle heat alongside the creamy richness.
Side Dishes
This chowder pairs wonderfully with crusty bread or buttery oyster crackers that soak up every last drop. A simple green salad or roasted vegetables provide a fresh, crisp counterbalance making your meal feel complete and satisfying.
Creative Ways to Present
For a charming touch, serve the chowder in mini bread bowls or in individual ramekins for a cozy, elegant presentation at dinner parties. Garnish with a few small lobster or crab claws for a seafood-themed feast that impresses guests without fuss.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chowder to an airtight container. It will keep beautifully in the refrigerator for up to 3 days. The flavors actually deepen when resting, making the next day just as delightful to enjoy.
Freezing
If you want to freeze Creamy Clam Chowder with Bacon and Potatoes Recipe, it’s best to do so before adding the cream. Freeze the chowder base in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight and then stir in fresh cream while reheating.
Reheating
Reheat your chowder gently on the stovetop over medium-low heat. Stir frequently to prevent the cream from curdling and to keep the chowder uniform and creamy. If it thickens too much, add a splash of broth or milk to loosen it back up.
FAQs
Can I use fresh clams instead of canned clams?
Absolutely! Fresh clams bring an amazing depth of flavor but require extra prep like cleaning and steaming. For convenience and consistent taste, canned clams are a fantastic, reliable shortcut.
Is it possible to make this recipe dairy-free?
Yes. You can substitute the heavy cream with coconut milk or a cashew cream alternative. The flavor profile will shift slightly, but it will remain rich and deliciously creamy.
What kind of potatoes work best in clam chowder?
Russet potatoes are ideal because they hold their shape well while softening nicely to add body to the chowder without turning mushy.
How long does it take to prepare this chowder?
This recipe takes about 30 minutes from start to finish, making it a great option for a quick weeknight dinner that doesn’t skimp on flavor or comfort.
Can I make this chowder spicy?
For sure! Add a pinch of cayenne pepper or a dash of hot sauce when seasoning to give your chowder a gentle kick that warms from the inside out.
Final Thoughts
Nothing beats the cozy comfort of a bowl brimming with this Creamy Clam Chowder with Bacon and Potatoes Recipe. It’s a perfect blend of savory, creamy, and smoky flavors that will make you swoon with every spoonful. Whether you’re feeding a crowd or treating yourself to a delicious homemade meal, this recipe is guaranteed to become a staple in your kitchen. So go ahead, dive in and savor every hearty, velvety bite!
Print
Creamy Clam Chowder with Bacon and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic Clam Chowder recipe delivers a hearty and creamy soup rich with tender clams, crispy bacon, and a blend of aromatic vegetables. Perfectly seasoned and simmered to perfection, it’s a comforting meal ideal for any occasion.
Ingredients
Meat and Dairy
- 6 slices bacon, chopped
- 2 tablespoons butter
- 1 cup heavy cream
Vegetables and Aromatics
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 2 medium russet potatoes, peeled and diced
Pantry
- â…“ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams, drained and reserved juices
- 2 teaspoons Italian seasoning
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Cook Bacon: Heat a large pot over medium heat. Add the chopped bacon and cook for 5-6 minutes until golden and crispy. Remove the bacon pieces to a plate, leaving the rendered fat in the pot.
- Sauté Vegetables: Add 2 tablespoons of butter to the bacon fat. Then add chopped onion, minced garlic, and chopped celery. Cook for 4-5 minutes until the vegetables are softened and fragrant.
- Add Flour: Sprinkle in the flour and stir continuously to combine it thoroughly with the sautéed vegetables and create a roux base for the chowder.
- Add Liquids and Seasonings: Pour in the chicken broth and reserved clam juices. Add the diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Simmer: Allow the chowder to cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Finish Chowder: Stir in the heavy cream and chopped clams. Add the previously cooked bacon pieces back into the pot. Season with salt and black pepper to taste. Heat through gently without boiling to avoid curdling the cream.
Notes
- Reserve the clam juice when draining clams as it adds great flavor to the chowder.
- For a thicker chowder, let it simmer slightly longer or add a bit more flour during the roux step.
- Use fresh herbs like thyme or parsley as a garnish if desired.
- Adjust cream quantity based on how rich you prefer the chowder.
- To reduce sodium, use low-sodium chicken broth and adjust salt accordingly.
