Name: Creamy Clam Chowder with Potatoes and Bacon Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 6 slices lean meat, cut into 1/2″ strips; 2 medium carrots, sliced into thin rings or half rings; 2 celery ribs, finely diced; 1 small onion, finely diced; 1 1/2 lbs 6 medium potatoes (Yukon gold or russet), peeled and chopped into bite-sized pieces about 1/4″ thick; 2 cups low-sodium chicken broth (or stock); 1 1/2 cups canned chopped clams (drained with juices reserved, from 3 (6.5 oz) cans); 2 cups milk (any kind); 1 cup whipping cream or heavy whipping cream; 4 Tbsp all-purpose flour (or gluten-free flour); 1 bay leaf; 1 1/2 tsp Worcestershire sauce; 1/2 tsp Tabasco sauce; 1/2 tsp dried thyme; 1 1/2 tsp salt (or to taste); 1/4 tsp black pepper (or to taste); 2 Tbsp chopped cilantro (optional, for garnish)

Jump to Recipe·4 from 7 reviews

If you have been searching for a rich, comforting bowl of soup that feels like a warm hug on a chilly day, look no further than this Creamy Clam Chowder with Potatoes and Bacon Recipe. Each spoonful brings together tender clams, velvety potatoes, and smoky strips of bacon, all swimming in a luscious creamy broth that’s bursting with layers of flavor. It’s the kind of dish that instantly becomes a favorite, perfect for family dinners or impressing guests with minimal fuss but maximum deliciousness.

Ingredients You’ll Need

The image shows raw ingredients neatly laid out on a white marbled surface. There is a package of raw bacon slices on the left, next to two orange carrots and a stalk of celery with its green leaves trimmed. A yellow onion sits near the middle, with two cans of chopped clams stacked on top of each other beside it. In front of the onion and clams are small clear bowls filled with black pepper, dried herbs, salt, flour, soy sauce, and hot sauce. Four medium-sized potatoes with light brown skin are arranged together on the right side. A carton of creamy milk is placed behind the potatoes, and a clear measuring cup filled with a light yellow liquid, likely broth, is near the back. The scene is well lit and organized. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to achieving that hearty yet delicate balance this chowder offers. Each element plays its part, from the crisp bacon that adds smoky depth, to the potatoes that give the chowder a creamy texture and satisfying bite.

Bacon (6 slices, cut into 1/2″ strips): Provides irresistible smoky flavor and crispy texture.
Carrots (2 medium, thinly sliced): Add subtle sweetness and a touch of color.
Celery (2 ribs, finely diced): Offers a gentle crunch and aromatic freshness.
Onion (1 small, finely diced): Builds a savory base for rich chowder flavor.
All-purpose flour (4 Tbsp): Thickens the chowder to creamy perfection.
Low-sodium chicken broth (2 cups): Creates a flavorful, light liquid foundation.
Canned chopped clams (3 cans, 6.5 oz each, drained with juices reserved): The star seafood ingredient, tender and briny.
Bay leaf (1): Infuses subtle herbal complexity.
Worcestershire sauce (1 1/2 tsp): Adds a savory umami kick.
Tabasco sauce (1/2 tsp): Lends a mild spicy tang to brighten the flavors.
Dried thyme (1/2 tsp): Introduces fragrant earthiness.
Salt (1 1/2 tsp) and black pepper (1/4 tsp): Essential seasonings for balanced taste.
Potatoes (1 1/2 lbs, Yukon Gold or russet, peeled and chunked): Offer creaminess and heartiness that make chowder so satisfying.
Milk (2 cups): Combines with cream for velvety mouthfeel.
Heavy whipping cream (1 cup): Boosts richness for that luscious finish.
Chopped cilantro (2 Tbsp, optional): Adds fresh, bright garnish to finish the dish beautifully.

How to Make Creamy Clam Chowder with Potatoes and Bacon Recipe

Step 1: Crisp the Bacon

Start by heating a large pot or Dutch oven over medium-high heat. Add the sliced bacon strips and sauté them, stirring occasionally until they become beautifully browned and crisp. This renders out flavorful grease, which you will keep for cooking the vegetables. Transfer the cooked bacon to a paper towel-lined plate and set aside.

Step 2: Sauté the Vegetables and Flour

In the same pot with about 3 tablespoons of bacon grease, toss in the diced onion, celery, and sliced carrots. Cook over medium-high heat, stirring occasionally, until the vegetables soften and turn golden, about 7 to 8 minutes. Sprinkle the flour over the veggies and continue to sauté for another minute, stirring constantly to create a roux that will thicken the chowder beautifully.

Step 3: Build the Broth Base

Pour in the chicken broth along with the reserved clam juice to infuse extra clam flavor. Add the bay leaf, Worcestershire sauce, Tabasco, thyme, salt, and black pepper. Stir well and let the soup come to a gentle boil, allowing all these layered flavors to meld together wonderfully.

Step 4: Add Potatoes and Cream

While the broth heats, chop your potatoes into bite-sized pieces roughly 1/4 inch thick. Add these to the pot, then stir in the milk and heavy whipping cream. Bring everything back up to a boil, then reduce the heat, cover the pot, and let the chowder simmer lightly. This takes about 20 minutes, or until the potatoes are fork-tender and the soup has thickened to a creamy, dreamy consistency.

Step 5: Finish with Clams and Bacon

Once the potatoes are perfectly tender, fold in the chopped clams and return the chowder to a light boil just long enough to heat the clams through—be careful not to overcook them, or they can become tough. Remove the pot from heat and taste for seasoning, adjusting salt and pepper if needed. When serving, sprinkle the reserved crispy bacon strips and fresh cilantro over the chowder for that perfect finishing touch.

How to Serve Creamy Clam Chowder with Potatoes and Bacon Recipe

The image shows a creamy soup in a red pot with a wooden spoon resting inside. The soup has soft, thick layers with light beige cream as the base, containing visible pieces of orange carrots, white potatoes, and crispy red-brown bacon bits sprinkled throughout. Green herbs are scattered on top, adding a fresh contrast to the smooth texture. The soup looks rich and gently bubbling, with the wooden spoon scooping a mix of vegetables and broth. The pot is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is your chance to add a fresh pop of color and contrasting textures. The crispy bacon strips bring a delightful crunch, while chopped cilantro or parsley adds freshness that cuts through the rich creaminess. A sprinkle of freshly ground black pepper elevates the aroma just before serving.

Side Dishes

This chowder shines best alongside rustic bread or classic oyster crackers to dunk and soak up that luscious broth. A simple green salad with a zesty vinaigrette offers a crisp counterpoint, balancing the hearty creaminess of the soup perfectly.

Creative Ways to Present

For an impressive touch, serve the chowder in hollowed-out sourdough bread bowls. You can also ladle it into individual ramekins, topped with a sprinkle of smoked paprika or a dash of chive for a pop of color. Pair with a chilled white wine like Chardonnay to complement the seafood flavors beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer leftovers to an airtight container and refrigerate. The chowder will stay delicious for up to 3 days. The flavors continue to meld in the fridge, making it even more delightful the next day.

Freezing

Creamy chowders with dairy can be tricky to freeze without separating, but if needed, freeze in airtight containers without the heavy cream. Add fresh cream when reheating to maintain silky texture. Frozen chowder is best consumed within 1 month for optimal flavor.

Reheating

Warm leftovers gently over low heat on the stove, stirring occasionally to prevent scorching. Add a splash of milk or cream if the chowder has thickened too much. Avoid boiling once dairy is added to keep the chowder smooth and luscious.

FAQs

Can I use fresh clams instead of canned?

Absolutely! Fresh clams can add a wonderful depth of flavor. Steam and chop them before adding to the chowder, but remember to reserve some of the clam juice for the broth. They do require a bit more prep but are well worth it if you can get fresh.

Is it possible to make this chowder gluten-free?

Yes, just substitute the all-purpose flour with a gluten-free flour blend that works for thickening soups. Make sure your broth and other ingredients are also gluten-free to keep it safe and tasty.

Can I skip the bacon and still have a flavorful chowder?

While bacon adds a smoky punch and texture, you can definitely omit it. To keep the depth of flavor, consider adding a small amount of smoked paprika or smoked salt, and sauté your vegetables in butter or olive oil instead.

What type of potatoes work best for this chowder?

Yukon Gold and russet potatoes are ideal because they hold their shape well during simmering but soften enough to create a creamy texture. Avoid waxy potatoes that won’t break down properly.

How spicy is this chowder with the Tabasco sauce?

The Tabasco adds just a subtle hint of heat to brighten the flavors without making the chowder overly spicy. Feel free to adjust the amount to suit your taste preference, or leave it out for a milder bowl.

Final Thoughts

This Creamy Clam Chowder with Potatoes and Bacon Recipe is one of those rare dishes that feels luxurious and homey all at once. It’s a celebration of classic comfort food done right, with a harmony of flavors and textures that will keep you coming back for seconds. I wholeheartedly encourage you to try making it yourself — your kitchen will smell amazing, and every bite will remind you why chowder is a timeless favorite.