There’s just something so comforting about a bowl full of velvety broth, tender clams, and crispy bits of bacon that warms you from the inside out. This Creamy Clam Chowder with Bacon Recipe is exactly that kind of magic—rich, flavorful, and perfect for those cozy nights when you want a classic made-from-scratch soup that feels like a hug.

A close-up view of a thick creamy soup in a white cast iron pot with green handles. The soup is light beige with chunks of potatoes and bits of browned bacon scattered on top. Small green parsley pieces are sprinkled evenly over the surface. A metal ladle sits inside the pot on the right, partially submerged in the soup. The pot is placed on a white marbled surface with a beige cloth underneath on the right side. Some round crackers are slightly visible in the background on the upper left side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Clam Chowder with Bacon Recipe
Top Tip
How to Serve Creamy Clam Chowder with Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Clam Chowder with Bacon Recipe

Why You'll Love This Recipe

This Creamy Clam Chowder with Bacon Recipe hits all the right notes. I’ve made chowders before, but this one sticks with me because of the crispy bacon’s smoky depth combined with the silky chowder base. It’s a crowd-pleaser that feels fancy without fussing over complicated ingredients.

Perfect balance of flavors: The smoky bacon and sweet clams blend with creamy potatoes and a luscious broth that’s comforting yet complex.
Simple pantry ingredients: You likely have most of these on hand, making it easy to whip up any time the craving hits.
Customizable to your taste: Whether you want it richer, a bit tangier, or more herbal, this recipe invites your personal touch.
Hearty and filling: It’s a full meal in a bowl, perfect paired with crusty bread for dunking and savoring every bite.

Ingredients & Why They Work

Each ingredient in this chowder plays its part in creating that rich, layered taste. The bacon brings smoky crispiness, while the potatoes thicken and add creaminess. The half and half keeps things silky without overwhelming heaviness, and seasoning ties it all together beautifully.

Flat lay of six thick-cut raw bacon strips arranged neatly, a small white ceramic bowl of pale yellow butter, one peeled and diced medium yellow onion, two fresh celery ribs diced, three cloves of whole garlic with skins intact, a small white ceramic bowl filled with bright red hot sauce, a small white ceramic bowl of dark Worcestershire sauce, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl of clear chicken broth, a small white ceramic bowl filled with creamy half and half, a small white ceramic bowl holding translucent clam juice, one bay leaf whole and fresh, several peeled and diced Yukon Gold potatoes, a small white ceramic bowl of freshly chopped parsley leaves, and three whole uncracked brown eggs placed symmetrically, plus a small white bowl of smoked paprika powder and another small white bowl of mixed dried herbs (oregano, parsley, thyme), all ingredients fresh and natural, no packaging, no utensils, simple white ceramic bowls, perfectly balanced and symmetrical layout, professional flat lay with soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Thick-cut gives you crispy bits and savory fat that make the broth unforgettable.
Butter: Adds luxurious creaminess and helps soften the veggies.
Yellow onion: Provides a sweet, mild base flavor.
Celery: Adds a subtle crunch and fresh aroma.
Garlic: Brightens the soup with a warm bite.
Hot sauce: Just a touch amps flavor without heat, deepening the broth complexity.
Worcestershire sauce: Brings in savory, umami richness.
Flour: Thickens the soup to a luscious consistency.
Chicken broth: The flavorful liquid base supporting all the ingredients.
Half and half: Keeps the chowder creamy without being too heavy.
Clam juice: Packed with briny, ocean-fresh flavor.
Chicken bouillon cube: Enhances the savory depth.
Bay leaf: Adds gentle herbal aroma during simmering.
Potatoes: Yukon Gold or red potatoes hold together well and add creamy texture.
Canned chopped clams: The star ingredient delivering that authentic clam chowder taste.
Fresh parsley & freshly cracked pepper: For brightness and seasoning finishing touches.
Seasonings (oregano, parsley, thyme, smoked paprika, salt, pepper): These herbs and spices create a subtle, balanced flavor profile that rounds out the chowder.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I love the classic blend in this Creamy Clam Chowder with Bacon Recipe, there’s room here for your own spin. Maybe you want to ramp up the heat, swap out the creaminess for a lighter finish, or add a hint of fresh thyme from your garden—go for it! This recipe is a solid base for your chowder experiments.

Variation: I once swapped the bacon for salt pork on a whim—seriously delicious and perfect if you prefer a less smoky flavor but still want that richness. Try fresh clams if you have access to them; they add an extra depth and freshness that canned clams can’t quite match.
Dietary tweak: Use half-and-half or full cream accordingly—or even coconut milk for a dairy-free twist, though it changes the flavor, it’s still hearty and comforting.
Seasonal upgrade: Add fresh corn kernels in the summer for a sweet crunch or a splash of white wine for a touch of acidity and elegance.

Step-by-Step: How I Make Creamy Clam Chowder with Bacon Recipe

A white bowl filled with creamy chicken and potato soup sits on a white marbled surface with a silver spoon resting inside the bowl on the right side. The thick soup has a pale beige color with visible chunks of light yellow potatoes and tender pieces of chicken throughout. Crispy deep brown bacon bits and small bright green parsley sprinkles are scattered on top, adding texture and color. A few round golden oyster crackers float on the left edge of the soup and more are seen softly blurred in the background. The scene is bright and clean, showing a warm and comforting dish. photo taken with an iphone --ar 2:3 --v 7

Step 1: Slowly Crisp the Bacon

I like to start by cooking the thick-cut bacon in my soup pot over low heat. Cutting them in half makes them fit better and cooks more evenly. It takes time but that slow rendering lets the fat melt perfectly, yielding crispy bacon and flavorful drippings. Once done, I drain the bacon on paper towels and reserve about 2 tablespoons of the drippings in the pot—this is pure gold for flavor.

Step 2: Sauté the Aromatics

Next, add butter to the reserved bacon fat, then toss in the diced onions and celery. Stir these gently, cooking until they soften, about 5-6 minutes—you want them translucent and sweet, not browned. Then in goes the garlic, hot sauce, Worcestershire sauce, and all those lovely dried herbs and spices. Cook just another minute to wake everything up.

Step 3: Build the Chowder Base

Sprinkle in the flour and keep stirring for a couple of minutes to cook out the raw taste—this step is key for a smooth, thick chowder. Slowly drizzle in the chicken broth a bit at a time, stirring constantly to prevent lumps, and scrape the pot bottom to lift all those flavorful bits. Follow with the half and half, repeating the process.

Step 4: Simmer and Season

Now stir in the chicken bouillon cube, bay leaf, clam juice (both from the cans and extra if you have it), and bring it all to a gentle boil. Lower the heat and let it simmer partially covered for about 20 minutes. This slow simmer is where the flavors get cozy and concentrated.

Step 5: Cook the Potatoes

Peel and dice your choice of potatoes—Yukon Golds are my personal favorite because they cook creamy but hold their shape well. Add them to the pot, bring things back to a low bubble, and cook for 20-25 minutes until fork tender but not mushy. Keep the heat low so everything stays gentle and velvety.

Step 6: Finish with Clams and Bacon

Lastly, fold in the chopped clams just until warmed through (about 5 minutes), and fish out the bay leaf. Serve the chowder ladled into bowls with its crispy bacon pieces scattered on top, a sprinkle of fresh parsley, and freshly cracked pepper. The contrast of creamy soup and smoky bacon bites is irresistible.

Top Tip

From my many tries, I've learned these simple tricks really elevate the Creamy Clam Chowder with Bacon Recipe, making it both foolproof and delicious every time.

Slow Cook the Bacon: Taking your time renders fat perfectly and crisps without burning, creating a flavor foundation you just can’t rush.
Don’t Skip the Flour Cook-Out: Stir the flour for a few minutes until the raw smell disappears—it prevents any chalky texture in your chowder.
Control Your Simmer: Too high heat can break down potatoes; keep it to a gentle bubble for that perfect creamy consistency.
Reserve Bacon Drippings in the Pot: Leaving those flavor bits in the pot after bacon cooking adds so much depth; don’t wipe it out completely!

How to Serve Creamy Clam Chowder with Bacon Recipe

creamy clam chowder - Serving Suggestion

Garnishes

I always top my chowder with the chopped crispy bacon for that irresistible crunch, fresh parsley to brighten the flavors visually and aromatically, and a few twists of freshly cracked black pepper to finish it off. Sometimes a small drizzle of good olive oil adds a subtle fruitiness that pairs beautifully.

Side Dishes

Nothing beats a bowl of this chowder accompanied by my favorite no-knead crusty bread—it’s perfect for dunking and soaking up every last drop. A simple green salad with a light vinaigrette can add a refreshing balance. For a heartier meal, roasted Brussels sprouts or garlic butter green beans are great sides.

Creative Ways to Present

For special occasions, I like serving this Creamy Clam Chowder with Bacon Recipe in mini bread bowls. It’s charming and makes the meal feel extra cozy and festive. Another fun idea is to garnish with finely grated sharp cheddar or sprinkle with smoked paprika for that pop of color and smoky aroma.

Make Ahead and Storage

Storing Leftovers

I store leftover clam chowder in an airtight container in the fridge, where it keeps beautifully for about 3 to 5 days. Make sure you cool it down before popping it into the fridge to maintain freshness and avoid condensation buildup.

Freezing

I’ve found freezing clam chowder a bit tricky because dairy can sometimes separate. If you want to freeze it, do so before adding the half and half. Freeze the broth and clam mixture separately, then thaw and add cream when reheating for the freshest texture.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. This helps the flavors meld again and prevents the chowder from scorching or curdling. Avoid microwaving at high power to keep the texture silky.

Frequently Asked Questions:

Can I use fresh clams instead of canned in this Creamy Clam Chowder with Bacon Recipe?

Absolutely! Using fresh clams can brighten the flavor significantly. Just be sure to steam and clean them thoroughly, then chop and use about 1 cup along with approximately 1.5 cups of clam juice. Adjust seasoning as needed since fresh clams may vary in brininess.

What type of potatoes work best in this clam chowder?

Yukon Gold potatoes are my favorite because they cook tender while holding shape, giving the chowder a nice creamy texture. Red potatoes are also a great option for a firmer texture. Russet potatoes will work but can break down faster and make the chowder thicker and starchier, so keep an eye on cooking time.

Can I make this soup vegetarian by skipping bacon?

Yes, you can skip the bacon to make it vegetarian. To keep depth of flavor, consider using smoked paprika and a bit of liquid smoke to mimic bacon's smokiness. Use vegetable broth instead of chicken broth, and skip the Worcestershire sauce or use a vegetarian version to keep it fully vegetarian.

How do I prevent the cream in the chowder from curdling?

Stir the cream (half and half) in slowly while the soup is on low heat, avoiding high boiling temperatures after adding dairy. Gentle simmering rather than rolling boil prevents curdling. Also, reheat leftovers slowly over low heat and stir frequently to keep texture smooth.

Final Thoughts

Making this Creamy Clam Chowder with Bacon Recipe has become a little ritual I look forward to every now and then. It’s the kind of recipe that feels like a warm friend on a chilly evening, with all those flavors melding just right and that crispy bacon on top offering a delightful contrast. I know you’ll enjoy every spoonful as much as I do, especially when paired with your favorite bread and a good chat. Give it a try, tweak it your way, and savor the cozy vibes it brings to your kitchen table.