If you’re craving something rich, comforting, and absolutely bursting with flavor, this Creamy Clam Chowder with Bacon and Potatoes Recipe is your new best friend in the kitchen. Luxuriously smooth and loaded with tender clams, crispy bacon, and hearty potatoes, it’s the kind of dish that wraps you up in cozy vibes with every spoonful. Whether you’re making it for a family dinner or an impressive weekend treat, this chowder perfectly balances creamy indulgence and savory goodness that will have everyone asking for seconds.
Ingredients You’ll Need
Every ingredient in this recipe is straightforward but essential, working together to build a chowder that’s deep in flavor and satisfyingly textured. From the smoky bacon that adds a punch of savoriness to the creamy broth that soothes the soul, each component plays its part beautifully.
- Bacon (6 slices, chopped): Offers a crispy, smoky base that elevates the chowder’s overall flavor profile.
- Butter (2 tablespoons): Adds richness and helps soften the aromatics for a golden sauté.
- Onion (1 large, chopped): Provides a subtle sweetness that balances the briny clams perfectly.
- Garlic (3 cloves, minced): Brings a fragrant depth that gently wakes up the palate.
- Celery (2 ribs, chopped): Delivers a fresh crunch and a slight herbal note.
- Flour (⅓ cup): The thickening agent that makes the chowder wonderfully creamy and luscious.
- Chicken broth (3 cups): Builds a savory foundation that complements the seafood without overpowering it.
- Chopped clams (3 cans, drained and juices reserved): The star ingredient, packed with tender bites of the sea and a salty essence.
- Russet potatoes (2 medium, peeled and diced): Adds hearty texture and absorbs all those beautiful flavors.
- Italian seasoning (2 teaspoons): Infuses the chowder with herby warmth and subtle complexity.
- Bay leaves (2): Provide a gentle aromatic lift that rounds out the broth’s character.
- Heavy cream (1 cup): The silky finish that takes this chowder to a luxurious new level.
- Salt and black pepper: Essential seasonings to brighten and balance every bite.
How to Make Creamy Clam Chowder with Bacon and Potatoes Recipe
Step 1: Crisp the Bacon
Start by heating a large pot over medium heat and cooking the chopped bacon until it’s golden and crispy, about 5-6 minutes. The bacon not only adds incredible flavor but also releases fat that becomes the foundation for the chowder. Once done, transfer the bacon to a plate, leaving all that beautiful bacon fat behind to build on.
Step 2: Sauté the Aromatics
Add the butter straight into the bacon fat in your pot, then toss in the chopped onion, minced garlic, and chopped celery. Cook these slowly for about 4-5 minutes until they soften and become fragrant, giving your chowder a sweet and savory base without overwhelming the delicate clam flavor.
Step 3: Create the Roux
Sprinkle the flour over the sautéed vegetables and stir thoroughly to coat everything evenly. This step is key for thickening your chowder without lumps, turning the broth silky and rich. Cooking the flour briefly helps eliminate any raw taste and starts building that dreamy creamy texture.
Step 4: Build the Broth and Simmer
Pour in the chicken broth along with the reserved clam juices for an authentic briny punch. Add the diced potatoes, Italian seasoning, and bay leaves, then bring the mixture to a boil. Once boiling, lower the heat and let it gently simmer for 10 to 15 minutes until the potatoes are tender and the flavors fully meld together.
Step 5: Finish with Cream and Clams
Finally, stir in the heavy cream and chopped clams, giving the chowder its signature creamy, luscious texture and tender seafood pieces in every spoonful. Season with salt and freshly ground black pepper to taste. Let everything warm through gently — now your Creamy Clam Chowder with Bacon and Potatoes Recipe is ready to delight.
How to Serve Creamy Clam Chowder with Bacon and Potatoes Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a burst of vibrant green color and a hint of freshness that brightens the creamy richness. For an extra touch of indulgence, a few crumbled crispy bacon pieces on top echo the smoky flavor and offer a delightful crunch contrast.
Side Dishes
This chowder pairs wonderfully with warm, crusty bread or buttery oyster crackers, perfect for dipping and soaking up every last drop. A crisp green salad or a simple coleslaw can provide a refreshing, crisp balance to the hearty chowder experience.
Creative Ways to Present
For a cozy twist, serve the soup in hollowed-out sourdough bread bowls that add fun and rustic charm. You can also ladle it over baked potatoes for a weekend supper that feels like a hug on a plate. A sprinkle of freshly grated sharp cheddar cheese or a drizzle of truffle oil takes it to restaurant-quality elegance.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Clam Chowder with Bacon and Potatoes Recipe keeps beautifully in an airtight container in the fridge for up to three days, allowing the flavors to marry even more. Just give it a good stir before reheating to re-incorporate any settled cream or ingredients.
Freezing
While the chowder freezes well, the texture of potatoes and cream can change slightly after thawing. If you plan to freeze it, consider leaving out the cream and adding it fresh when reheating. Store in a sealed freezer-safe container for up to two months.
Reheating
Warm leftovers on the stove over medium-low heat, stirring gently to prevent scorching. If thickened too much in the fridge, add a splash of broth or cream to restore its perfect silky consistency and warm through fully before serving.
FAQs
Can I use fresh clams instead of canned clams?
Absolutely! Fresh clams will give a vibrant, tender bite and a fresher taste, but make sure to cook and chop them properly before adding to the chowder. Using canned clams is a convenient shortcut without sacrificing flavor.
Is this chowder gluten-free?
The recipe uses flour as a thickener, which contains gluten. To make it gluten-free, you can substitute with a gluten-free flour blend or cornstarch slurry when thickening the vegetables and broth.
Can I substitute half-and-half for heavy cream?
You can, but the chowder won’t be quite as rich or creamy. Heavy cream provides that luxurious mouthfeel that makes this recipe stand out, so it’s highly recommended whenever possible.
How do I prevent the potatoes from falling apart?
Use firm potatoes like russets and dice them into even chunks. Keep the simmer gentle and cook just until tender, testing with a fork so they hold their shape perfectly in the chowder.
What’s the best way to reheat this chowder?
Slow and steady is key. Warm it on the stove over low heat with occasional stirring, and add a little liquid if it’s too thick. Avoid the microwave if you want to keep the creamy texture at its best.
Final Thoughts
There’s nothing quite as satisfying as a warm bowl of homemade Creamy Clam Chowder with Bacon and Potatoes Recipe that comforts and delights with every bite. It’s straightforward to make, packed with flavor, and perfect for sharing with loved ones. I can’t wait for you to try this recipe and create cozy, memorable meals that become favorites in your kitchen, just like it is in mine!
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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
Classic New England-style Clam Chowder featuring crispy bacon, tender potatoes, clams, and a creamy broth infused with aromatic vegetables and herbs. This hearty soup is perfect for a comforting meal and serves 8 people.
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
- ⅓ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams, drained and juice reserved
- 2 teaspoons Italian seasoning
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Cook the bacon: Heat a large pot over medium heat and cook the chopped bacon for 5-6 minutes until it becomes golden and crispy. Once done, 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 the chopped onion, minced garlic, and chopped celery, cooking for 4-5 minutes until the vegetables are soft and fragrant.
- Add the flour: Stir in the flour thoroughly, combining it evenly with the cooked vegetables to create a roux that will help thicken the chowder.
- Add liquids and seasonings: Pour in the chicken broth and the reserved clam juices. Add the diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce to a gentle simmer. Cook uncovered for 10-15 minutes until the potatoes are tender and cooked through.
- Finish the chowder: Stir in the heavy cream and the drained chopped clams. Heat gently to warm through without boiling. Season with salt and black pepper to your preference. Remove the bay leaves before serving. Garnish with cooked bacon if desired and serve hot.
Notes
- Using the reserved clam juice adds extra depth of flavor to the chowder.
- Do not let the chowder boil after adding heavy cream to prevent curdling.
- Russet potatoes are preferred for their starchy texture which thickens the chowder nicely.
- For a richer flavor, you can substitute half the chicken broth with clam juice or fish stock.
- Leftover chowder tastes great the next day as flavors meld.
