If you have ever craved a bowl of comfort that wraps you in warmth and indulgence, this Creamy Clam Chowder with Bacon and Potatoes Recipe is exactly what your soul needs. Silky, smoky, and full of hearty ingredients, this chowder balances tender potatoes, briny clams, and crispy bacon in a luscious creamy broth that’s perfect for any occasion. Whether it’s a chilly evening or a weekend treat, this chowder feels like a hug in a bowl, bursting with flavors that’ll have you coming back for seconds and sharing it with your nearest and dearest.
Ingredients You’ll Need
Getting the right combination of ingredients is essential to crafting the perfect creaminess and flavor depth in this chowder. Each item plays an important role, from the crispy bacon adding smokiness, to the potatoes bringing heartiness and texture, and the clams delivering that authentic ocean taste.
- Bacon (6 slices, chopped): Provides smoky, crispy bits that infuse the chowder with irresistible flavor.
- Butter (2 tablespoons): Used to soften aromatics and add richness to the base.
- Onion (1 large, chopped): Adds sweetness and depth when sautéed.
- Garlic (3 cloves, minced): Brings a subtle punch and layers of flavor to the chowder.
- Celery (2 ribs, chopped): Offers a fresh, slightly crunchy texture and aromatic undertones.
- Flour (â…“ cup): Thickens the chowder to a satisfying creamy consistency.
- Chicken broth (3 cups): Creates the savory foundation of the soup and carries all flavors beautifully.
- Chopped clams (3 cans, 6.5-ounce each, drained): The star ingredient that brings that classic clam chowder sea-brine taste.
- Russet potatoes (2 medium, peeled and diced): Adds heartiness and silky softness once cooked.
- Italian seasoning (2 teaspoons): Brings subtle herbaceous notes that complement the seafood.
- Bay leaves (2): Impart a gentle earthy aroma, boosting flavor complexity.
- Heavy cream (1 cup): Gives the soup its luscious, velvety richness.
- Salt and black pepper: Essential for seasoning and balancing all the flavors.
How to Make Creamy Clam Chowder with Bacon and Potatoes Recipe
Step 1: Cook the Bacon
Start by heating a large pot over medium heat and cooking the chopped bacon until it turns golden and crispy, about 5 to 6 minutes. The sizzling aroma will instantly draw you in. Once done, remove the bacon and set it aside on a plate, but don’t discard that flavorful bacon fat left behind – it’s pure magic for the chowder base.
Step 2: Sauté the Aromatics
To the bacon fat, add 2 tablespoons of butter and toss in the chopped onion, minced garlic, and celery. Cook everything together for 4 to 5 minutes until soft and fragrant. This step builds the foundation of savory flavor that will carry through the entire chowder.
Step 3: Make the Roux
Sprinkle the flour evenly over the softened veggies, stirring constantly to combine and cook out any raw flour taste. This mixture will thicken your chowder perfectly once the liquids are added, yielding that comforting creamy texture everyone loves.
Step 4: Add Broth, Potatoes, and Seasonings
Pour in the chicken broth and reserved clam juices to deglaze the pot. Then add the diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for 10 to 15 minutes until the potatoes are tender and ready to melt in your mouth.
Step 5: Finish with Clams and Cream
Stir in the heavy cream and chopped clams, letting everything warm through but not boil to keep that silky texture. Finally, season your chowder with salt and black pepper to suit your taste. Don’t forget to stir in the reserved crispy bacon bits here or save them for topping – they add that perfect finishing touch.
How to Serve Creamy Clam Chowder with Bacon and Potatoes Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives brings a bright pop of color and fresh flavor that contrasts beautifully with the chowder’s richness. If you like a bit of extra crunch, consider adding your reserved crispy bacon on top or even a dash of smoked paprika for an added smoky charm.
Side Dishes
Serve this chowder alongside crusty bread or toasted sourdough for dipping into the creamy broth. A simple green salad with a light vinaigrette can balance the chowder’s richness and round out the meal perfectly.
Creative Ways to Present
For a cozy gathering, serve the chowder in hollowed-out sourdough bread bowls to impress your guests and add an edible touch of rustic charm. Alternatively, pair individual servings with oyster crackers or parmesan crisps on the side for a fun textural contrast.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover chowder to an airtight container and refrigerate for up to 3 days. The flavors will deepen overnight, making for even more satisfying leftovers.
Freezing
While fresh chowder is best, you can freeze it if needed. Be sure to leave room in the container for expansion. Thaw in the refrigerator overnight, but know that the potatoes may soften further and the creaminess might separate slightly upon thawing.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Adding a splash of milk or cream can help restore the chowder’s luscious texture if it seems too thick post-reheat.
FAQs
Can I use fresh clams instead of canned?
Absolutely! Fresh clams can add an even brighter, fresher flavor to your chowder. Just be sure to steam and chop them before adding, and save some broth from steaming to enrich the soup base.
Is it possible to make this chowder dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. Keep in mind this will alter the flavor slightly, but it still yields a deliciously creamy chowder.
What type of potatoes work best?
Russet potatoes are ideal because they break down just enough to thicken the chowder while still holding their shape for a nice bite.
Can I add other seafood to this recipe?
Definitely! Shrimp, scallops, or even a bit of smoked fish can complement the clams beautifully. Add them toward the end of cooking to avoid overcooking delicate seafood.
How do I adjust the chowder’s thickness?
If you want a thicker chowder, use a bit more flour when making the roux or reduce the broth slightly. For a thinner or lighter chowder, add more broth or reduce the heavy cream.
Final Thoughts
This Creamy Clam Chowder with Bacon and Potatoes Recipe is a heartwarming classic that brings comfort and joy with every spoonful. It’s honestly one of those versatile recipes that feels special whether you’re whipping it up for a cozy night in or impressing friends at a casual dinner. Give it a try and experience how easy it is to make a satisfyingly creamy, flavorful chowder that feels like a special little celebration of great ingredients and good company.
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 is a creamy, comforting soup made with tender clams, crispy bacon, and hearty potatoes in a rich broth. Perfect for chilly days, it balances smoky bacon flavor with fresh clams and a velvety texture achieved from heavy cream and butter.
Ingredients
Meat & Dairy
- 6 slices bacon (chopped)
- 2 tablespoons butter
- 1 cup heavy cream
Vegetables & Aromatics
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 ribs celery (chopped)
- 2 medium russet potatoes (peeled and diced)
Seafood
- 3 (6.5-ounce) cans chopped clams (drained and reserved)
Pantry
- â…“ cup flour
- 3 cups chicken broth
- 2 teaspoons Italian seasoning
- 2 bay leaves
- Salt and black pepper (to taste)
Instructions
- Cook the 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 to a plate, leaving the rendered fat in the pot.
- Sauté aromatics: Add 2 tablespoons of butter to the bacon fat in the pot. Add chopped onion, minced garlic, and chopped celery. Cook for 4-5 minutes until the vegetables are softened and fragrant.
- Add flour: Stir in the flour, mixing it thoroughly with the vegetables and fat to form a roux that will thicken the chowder.
- Add liquids and seasonings: Gradually stir in the chicken broth along with the reserved clam juice from the canned clams. Add diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce heat to a gentle simmer.
- Simmer for tenderness: Let the chowder simmer for 10-15 minutes until the potatoes are tender and the broth has thickened slightly.
- Finish with cream and clams: Stir in the heavy cream and chopped clams. Heat through without boiling to avoid curdling the cream. Season with salt and freshly ground black pepper to taste.
- Serve: Remove bay leaves and ladle the chowder into bowls. Optionally, garnish with reserved crispy bacon pieces for added texture and flavor.
Notes
- Make sure to drain but reserve the clam juice from the canned clams; it adds essential flavor and moisture to the chowder.
- Cook bacon until crisp for best texture and flavor balance.
- Do not boil the chowder after adding cream to prevent separation.
- Italian seasoning can be substituted with thyme or fresh herbs like parsley.
- Serve with crusty bread or oyster crackers for a classic pairing.
