Creamy Bacon Clam Chowder

Name: Creamy Bacon Clam Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 4 slices bacon; 1 small onion, diced; 2 cloves garlic, minced; 3 medium potatoes, peeled and cubed; 2 cups chicken broth; 1 cup heavy cream; 1 cup milk; 2 cans (6.5 oz each) chopped clams, drained and juice reserved; Salt and pepper, to taste; 2 tablespoons olive oil; 1 tablespoon all-purpose flour; 1 stalk celery, diced; 2 tablespoons fresh parsley, chopped; 1 bay leaf

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

★★★★★

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If you’re craving a comforting bowl of warmth with a little bit of everything you love, this Creamy Bacon Clam Chowder is your go-to. It’s rich, savory, and just the right amount of indulgent for a cozy night in.

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Ingredients for Creamy Bacon Clam Chowder

The star of the show is the bacon. It adds a smoky depth and crispy texture that elevates the chowder. The onion and garlic form the aromatic base, giving a savory backbone to the soup. Potatoes bring a hearty, comforting element, thickening the chowder as they cook. Chicken broth provides a flavorful liquid base, while the clam juice enhances the oceanic notes of the dish. Heavy cream and milk create that luscious, creamy texture everyone loves. Finally, the celery adds a subtle crunch and freshness, and fresh parsley brings a pop of color and freshness.

Tips & Tricks

For extra flavor, use smoked bacon.
Don’t over-boil the cream to prevent curdling.
Try Yukon Gold potatoes for a creamier texture.

Serving Suggestions

This chowder pairs beautifully with a side of crusty sourdough bread or oyster crackers. Add a simple mixed green salad with a light vinaigrette to balance the richness of the soup.

Frequently Asked Questions

Can I use fresh clams instead of canned?: Absolutely! Just steam and chop them before adding, and use the steaming liquid as part of the broth.
How can I make this chowder thicker?: Mash a few of the cooked potatoes before adding the cream and milk for a thicker consistency.
Can I store leftovers?: Yes, refrigerate in an airtight container for up to 3 days. Reheat gently on the stove.

Creamy Bacon Clam Chowder Recipe Walkthrough

Start by frying the bacon in a large pot over medium heat until it’s crispy. Once done, let it cool before crumbling. Keep the bacon drippings in the pot because that’s where the magic continues. Add a splash of olive oil to those drippings, and toss in the diced onion, minced garlic, and diced celery. Sauté them until they’re soft and fragrant.

Now, sprinkle in the flour. Stir it in well, letting it cook for about a minute to get rid of that raw flour taste. Gradually pour in the reserved clam juice, followed by the chicken broth and a bay leaf. Stir it all together, making sure everything is well combined.

Add the cubed potatoes and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and let it cook until the potatoes are fork-tender, which should take around 15 minutes.

Stir in the clams, milk, and heavy cream. Heat the chowder through, but be careful not to let it boil. Season it with salt, pepper, and a sprinkle of parsley. Before serving, remember to fish out the bay leaf.

Serve the chowder hot, garnished with the crumbled bacon you set aside earlier.

Why You'll Love This Recipe

Perfect balance of smoky bacon and delicate clams.
Quick and satisfying, ready in under an hour.
A creamy texture that feels like a warm hug in a bowl.
Simple ingredients that pack a flavor punch.

Ingredients

4 slices bacon

1 small onion, diced

2 cloves garlic, minced

3 medium potatoes, peeled and cubed

2 cups chicken broth

1 cup heavy cream

1 cup milk

2 cans (6.5 oz each) chopped clams, drained and juice reserved

Salt and pepper, to taste

2 tablespoons olive oil

1 tablespoon all-purpose flour

1 stalk celery, diced

2 tablespoons fresh parsley, chopped

1 bay leaf

Step-by-step Instructions

1. In a large pot, cook bacon over medium heat until crispy. Remove and crumble, leaving the drippings.

2. In the same pot, add olive oil, then sauté onion, garlic, and celery until soft.

3. Stir in flour and cook for 1 minute.

4. Gradually add clam juice, chicken broth, and bay leaf, stirring constantly.

5. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.

6. Stir in clams, milk, and cream, and heat through without boiling.

7. Season with salt, pepper, and parsley. Remove bay leaf before serving.

8. Garnish with crumbled bacon and serve hot.

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