There’s something incredibly comforting about a bowl of rich, velvety soup with bites of smoky bacon and tender clams. This Creamy Clam Chowder with Bacon Recipe brings that classic New England charm straight to your kitchen, perfect for cozy nights or impressing your guests with minimal fuss.

A large white pot with green handles is filled with thick, creamy white soup that has chunks of potatoes and small pieces of meat or bacon scattered on top. The soup has a slightly lumpy texture with visible bits of green herbs mixed in. Some brown crispy bacon pieces are sprinkled unevenly across the surface. A silver ladle rests in the pot, half-submerged in the soup, with its handle leaning against the side. The pot sits on a white marbled surface with a faint beige cloth partly underneath it. Small beige round crackers are placed near the top left corner of the image. 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

I have to admit, this Creamy Clam Chowder with Bacon Recipe is one of my all-time favorites during chilly months. The way the bacon’s smokiness weaves through the creamy broth just hits all the right notes — it’s soul food in a bowl that’s also pretty simple to pull together!

Smoky Bacon Boost: The thick-cut bacon infuses the soup with deep, savory flavor that makes every spoonful irresistible.
Texture Harmony: Tender potatoes and juicy clams create the perfect balance of creamy and chunky in each bite.
Flavor Complexity: A splash of Worcestershire and hot sauce adds subtle layers of umami without overpowering the chowder.
Comfort Food Classic: This recipe feels like a warm hug, perfect for family dinners or when you want to treat yourself.

Ingredients & Why They Work

Every ingredient in this recipe plays a starring role, creating a chowder that’s rich, flavorful, and just the right amount of hearty. Choosing good-quality bacon and clams sets the stage for success, and Yukon Gold potatoes are my preferred choice for that creamy texture that holds up beautifully.

Flat lay of six thick-cut strips of raw bacon, a small square of butter, a whole medium yellow onion, two fresh celery ribs, three garlic cloves, a small white ceramic bowl of vibrant red hot sauce, a small white ceramic bowl of dark Worcestershire sauce, a small white ceramic bowl of white flour, a small white ceramic bowl of golden chicken broth, a small white ceramic bowl of creamy half and half, a small white ceramic bowl of clear clam juice, one whole chicken bouillon cube, one fresh bay leaf, three whole Yukon gold potatoes, one small white ceramic bowl of chopped fresh parsley, and a small white ceramic bowl of freshly cracked black pepper placed on a clean white marble surface, 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

Thick-cut bacon: Brings smokiness and savory depth; I find slicing it in half helps it cook evenly and fit better in the pan.
Butter: Adds richness and helps sauté veggies to soften with flavor.
Yellow onion: Adds sweetness and a gentle bite once softened.
Celery: Brings a subtle crunch and aromatic earthiness.
Garlic: Provides a punch of fragrance and depth.
Hot sauce: A flavor enhancer that lifts the chowder without making it spicy – I always use Frank’s.
Worcestershire sauce: Adds umami and complexity; soy sauce can be swapped if needed.
Flour: Thickens the soup perfectly without clumping if cooked properly.
Chicken broth: The warm base that supports but never dominates the seafood flavor.
Half and half: Keeps the chowder creamy but lighter than heavy cream.
Clam juice and canned clams: Authentic seafood flavor; I swear by Bar Harbor brand.
Chicken bouillon cube: Boosts savoriness; dissolves easily in broth.
Bay leaf: Adds aromatic depth during simmering.
Potatoes: Yukon Golds or red potatoes hold their shape and add comforting bite.
Seasonings: Oregano, parsley, thyme, smoked paprika, salt, and pepper for balanced flavor layering.

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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

One of the things I love most about this Creamy Clam Chowder with Bacon Recipe is how easy it is to tailor it to fit your taste or dietary needs. Whether you're craving more spice or want to lighten it up, this chowder is flexible.

Make it dairy-free: Swap half and half for full-fat coconut milk or cashew cream for a luscious vegan twist I’ve tried before—it’s surprisingly good!
Use fresh clams: If you have access to fresh clams, steaming and chopping about a cup to add with clam juice really elevates the chowder to new levels.
Spice it up: I once added a pinch of cayenne and extra hot sauce to bring a warming heat that lingered just enough without stealing the spotlight.
Make it heartier: Toss in some cooked corn or diced carrots for a veggie boost and beautiful color contrast.

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

A white bowl filled with creamy chowder that has chunks of pale yellow potatoes and bits of cooked bacon sprinkled on top, along with small green parsley pieces for garnish; several round, light golden saltine crackers are placed on the edge of the bowl. The bowl sits on a white marbled surface, and a silver spoon is partly inside the soup, resting on the bowl's edge. In the background, out of focus, more saltine crackers are scattered on the same white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Sizzle the Bacon Slowly

Start by cooking the thick-cut bacon in a large soup pot over low heat. I like to cut each strip in half—it fits better and cooks more evenly that way. Cooking it slowly prevents burning and renders out that flavorful fat you're going to use next. Once crispy, lift the bacon onto paper towels and save two tablespoons of that glorious drippings in the pot.

Step 2: Softening Your Veggies

Add the reserved bacon fat along with butter over medium heat. Use a silicone spatula to scrape and “clean” the bottom so you scoop every bit of bacon goodness. Toss in diced onion and celery, cooking gently for 5-6 minutes until they’re tender and translucent. Stir in minced garlic, hot sauce, Worcestershire, and your dried herbs, and cook for another minute to release those aromas.

Step 3: Thickening the Base

Sprinkle the flour over your softened veggies, stirring constantly for about 2 minutes. This step is key to get rid of that raw flour taste and will form the thick, creamy base of your chowder. Patience here will reward you with a silky texture!

Step 4: Building Flavor with Liquids

Slowly add the chicken broth in small splashes, stirring continuously, and scrape the bottom to avoid lumps. Then do the same with the half and half, integrating everything into a smooth, creamy mixture. Toss in the chicken bouillon cube, bay leaf, clam juice from cans, and the additional clam juice. Bring it up to a gentle boil and then reduce to a low simmer to let the flavors meld for about 20 minutes, uncovered but partially covered, stirring now and then.

Step 5: Cook Your Potatoes

While your soup simmers, peel and dice the potatoes so they’re uniform in size. Add these to the pot and bring back to a gentle simmer—no big bubbles, just a soft bubble, so the potatoes cook evenly for 20-25 minutes until fork-tender. This slow simmer keeps your potatoes intact without turning them mushy.

Step 6: Final Touches

Stir in the chopped clams and let them warm through for about 5 minutes—just enough to heat without overcooking. Remove the bay leaf, then ladle into bowls. Top each with your crispy chopped bacon, freshly cracked black pepper, and chopped fresh parsley for a bright, fresh finish.

Top Tip

Over the years, I learned a few tricks that really elevate this Creamy Clam Chowder with Bacon Recipe and help you avoid common pitfalls, making your chowder worthy of any seafood shack!

Low and Slow Bacon: Patience frying bacon on low heat renders the best flavor and fat without getting bitter or burnt.
Proper Flour Cooking: Never rush cooking the flour; getting rid of that raw taste is essential for smooth chowder.
Simmer Gently: Keep the soup at a gentle simmer, not a rolling boil, when cooking potatoes to prevent them from breaking down.
Fresh Parsley Finish: Adding fresh parsley right before serving brightens the dish and adds a fresh crunch against the creamy chowder.

How to Serve Creamy Clam Chowder with Bacon Recipe

creamy clam chowder - Serving Suggestion

Garnishes

I always crisp up extra bacon pieces to sprinkle on top for that irresistible crunch. Some fresh parsley adds a pop of color and a gentle herbaceous note. Plus, a generous crack of fresh black pepper really wakes up the flavors. Sometimes, I also add a light drizzle of good-quality olive oil, which surprisingly complements the clam’s briny depth.

Side Dishes

For me, no bowl of clam chowder is complete without a slice of crusty, airy bread—my go-to is a no-knead artisan loaf perfect for dipping. A simple side salad with lemon vinaigrette cuts through the richness nicely if you want something fresh on the side.

Creative Ways to Present

For special occasions, I love serving the chowder inside hollowed-out sourdough bread bowls. It feels rustic and inviting. Adding a sprinkle of smoked paprika on top or a small dollop of crème fraîche can also add flair and extra creaminess to your presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the fridge for up to 3-5 days. It actually tastes even better the next day as the flavors meld together. Just be sure to cool it quickly before refrigerating to keep it fresh and safe.

Freezing

Freezing clam chowder can be tricky because the cream may separate. I recommend freezing before adding the half and half—freeze the base soup, then add fresh dairy when reheating to keep it smooth. Alternatively, freeze with dairy but gently reheat and whisk to reincorporate.

Reheating

Reheat your leftover chowder slowly on the stovetop over low heat, stirring frequently. Avoid microwaving directly as it can cause the cream to curdle or separate. If it’s too thick after reheating, stir in a splash of milk or broth to loosen the texture.

Frequently Asked Questions:

Can I use fresh clams instead of canned?

Absolutely! Use about one heaping cup of chopped fresh clams and increase the clam juice to about 1.5 cups. Make sure to steam the clams until open, rinse well, and chop before adding to the soup. This adds a fresher, more intense seafood flavor.

What potatoes work best for clam chowder?

Yukon Gold potatoes are my top pick for a creamy yet firm texture. Red potatoes hold their shape well too. Avoid russets if you don't want the potatoes breaking down too much, as they’re starchier and can turn mushy during simmering.

Can I make this chowder ahead of time?

Yes! This chowder actually tastes better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for 3-5 days and reheat gently on the stove. Just add fresh herbs or crispy bacon right before serving for the best experience.

How do I prevent the chowder from becoming too thick?

Because this chowder thickens as it simmers, I recommend watching the cooking time carefully and adding liquids if needed. Once you add the potatoes, cooking times are less flexible, so it's best to control thickness by simmering the base first and adjusting consistency before potatoes go in.

Final Thoughts

I can’t recommend this Creamy Clam Chowder with Bacon Recipe enough to both beginners and seasoned cooks alike. It’s hearty, flavorful, and just feels like comfort in a bowl every time I make it. Give it a try—you might find it becoming your go-to soup when you want something that’s both special and nourishing.