There’s something undeniably comforting about a warm, velvety bowl of clam chowder that just wraps you up like a cozy blanket. The combination of smoky bacon, tender clams, and creamy potatoes makes my Creamy Clam Chowder with Bacon Recipe an absolute winner for chilly nights or casual gatherings. Let me walk you through why this recipe is worth your time and how to make it shine in your kitchen.

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

I remember the first time I made this chowder at home — the aroma of bacon and garlic filling my kitchen was irresistible. This Creamy Clam Chowder with Bacon Recipe strikes the perfect balance of smoky, savory, and rich, making every spoonful a little celebration. It’s not just soup; it’s a comforting experience that’s surprisingly easy to pull off, even on a busy evening.

Smoky depth: The bacon adds a wonderful smoky complexity that elevates the classic clam chowder flavor.
Comforting creaminess: Half and half creates that luscious, silky texture that's both rich and satisfying without feeling too heavy.
Fresh and versatile: Using canned clams makes it accessible but you can swap in fresh clams if you’re feeling fancy.
Make-ahead friendly: The flavors develop even more after a day or two, making it perfect for prepping in advance.

Ingredients & Why They Work

This chowder is all about layering flavors thoughtfully. Using quality bacon sets the smoky tone, while the combination of half and half and clam juice balances creaminess with that unmistakable ocean brininess. Plus, potatoes bring comforting body and texture that’s essential to chowder.

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 bacon gives that smoky, savory backbone and renders fat that flavors the entire soup.
Butter: Adds richness and helps soften the vegetables for a velvety base.
Yellow onion & celery: Classic aromatics that bring sweetness and subtle freshness.
Garlic: Just the right amount to deepen the flavor without overpowering.
Hot sauce: A secret weapon for enhancing flavor complexity without adding heat.
Worcestershire sauce: Adds umami richness, making the soup taste deeper and more satisfying.
Flour: Creates the perfect thickening agent for the chowder’s luscious texture.
Chicken broth: Provides savory depth without overwhelming the delicate clam flavor.
Half and half: Keeps the chowder creamy without being too heavy like cream.
Clam juice & canned clams: The star ingredients delivering briny, sweet seafood flavor you crave.
Chicken bouillon cube: Extra boost of umami and salt to round out the broth.
Bay leaf: Adds subtle herbal notes to keep the broth interesting.
Potatoes (Yukon Gold or red): Creamy and sturdy, perfect for soaking up the soup flavors without falling apart.
Seasonings (oregano, parsley, thyme, smoked paprika, salt, pepper): A balanced mix for layering herbal and smoky notes.

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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

I love tweaking this chowder based on what’s in my pantry or the season. You can adjust the thickness by simmering longer or shorter, and swapping bacon for salt pork gives a slightly different smoky nuance. Plus, I sometimes add a handful of fresh thyme or parsley at the end for brightness.

Clam variations: I’ve used fresh clams with great success—just steam and chop them, then boost clam juice accordingly for a fresher take.
Dairy swaps: Using whole milk or a half-and-half combo works fine if you want a lighter chowder texture.
Heat factor: If you like, add an extra splash of your favorite hot sauce or some red pepper flakes to wake up the flavors.

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 Cook the Bacon to Perfection

I like to cut my bacon strips in half so they fit nicely in the pot and cook evenly. Cook them slowly over low heat until they’re crisp but not burnt—that way you get that delicious smoky flavor and plenty of rendered fat. Reserve 2 tablespoons of the bacon fat and set the rest aside on paper towels to drain. This fat is liquid gold for flavor.

Step 2: Build the Flavor Base

Use the reserved bacon fat plus butter in the same pot over medium heat. Stir the diced onion and celery until soft and shiny, about 5-6 minutes. Add garlic, hot sauce, Worcestershire sauce, and the dried herbs — cook just a minute to awaken all those flavors without browning them.

Step 3: Create the Roux and Start the Broth

Sprinkle the flour over the sautéed veggies and stir constantly for 2 minutes to cook out that raw flour taste. Slowly add the chicken broth in small splashes while stirring — this helps avoid lumps. Then add half and half the same way, stirring and scraping the bottom to pull up all those tasty browned bits.

Step 4: Add Clam Juice, Bouillon, and Bay Leaf

Now stir in the clam juice from the canned clams (but hold off on the clams themselves). Add the extra 8 ounces of clam juice, the chicken bouillon cube, and the bay leaf. Bring to a gentle boil then lower to a simmer, partially cover, and let it bubble quietly for 20 minutes to thicken and concentrate flavors.

Step 5: Add Potatoes and Finish Cooking

Peel and dice your chosen potatoes (Yukon Golds are my pick). Add them to the soup and bring back to a gentle simmer. Cook for 20-25 minutes more, until potatoes are tender but not mushy. At this point, reduce heat to low — it’s time for the clams.

Step 6: Stir in Clams and Serve

Gently fold in the chopped clams and heat them through for about 5 minutes. Remove the bay leaf, then ladle the chowder into bowls. Top with the crispy chopped bacon pieces, a sprinkle of fresh parsley, and a crack of black pepper. It’s ready to enjoy!

Top Tip

Over the years, I’ve learned that patience and layering flavors earn this chowder its deep, satisfying taste. Skipping steps to rush the soup can lead to a thin broth or underdeveloped flavors. Here are my best tips to get that rich, creamy chowder you’ll crave again and again.

Low and slow bacon cooking: This prevents burning and creates a smoky, flavorful fat base.
Deglaze properly: When adding broth and half and half, scrape those browned bits on the pot’s bottom—they pack serious flavor punch.
Simmer gently: A gentle simmer avoids curdling the dairy but allows the soup to thicken and the potatoes to cook just right.
Don’t skip the hot sauce and Worcestershire: They add subtle layers of umami and complexity that you won’t get from salt or pepper alone.

How to Serve Creamy Clam Chowder with Bacon Recipe

Creamy Clam Chowder - Serving Suggestion

Garnishes

I always garnish mine with freshly chopped parsley for that bright, herbal lift and a generous grind of fresh black pepper. The crispy bacon pieces on top add the perfect savory crunch that goes beautifully with each creamy spoonful. For a pop of color and extra flavor, sometimes I throw on a pinch of smoked paprika as well.

Side Dishes

Nothing beats dunking a thick slice of crusty, airy no-knead bread in this chowder — it soaks up all that lovely broth. A simple green salad with a light vinaigrette keeps things fresh and balances the richness. For a heartier meal, roasted vegetables or a warm baguette are great companions too.

Creative Ways to Present

For special occasions, I love serving this chowder in mini bread bowls — it’s both cute and functional! You can also top the chowder with a little grated sharp cheddar or a drizzle of herb-infused olive oil for an elegant twist. Setting the table with fresh herbs and rustic bowls makes the meal feel more festive and inviting.

Make Ahead and Storage

Storing Leftovers

I keep leftover chowder in a tight airtight container in the fridge and find it’s best eaten within 3 to 5 days. The flavors only deepen overnight, so it’s a great make-ahead option for lunches or busy weeknights. Just give it a good stir before reheating.

Freezing

While I don’t freeze clam chowder often because the texture can change a bit, I’ve had success freezing it in portion-sized containers. When thawed slowly in the fridge, I gently reheat it on the stove with a splash of extra half and half or broth to freshen up the creaminess.

Reheating

Reheat this chowder slowly on low to medium heat, stirring frequently to prevent sticking or curdling of the dairy. If it looks too thick, add a little broth or water to reach your preferred consistency. Avoid microwaving at high heat as it can make the dairy separate.

Frequently Asked Questions:

Can I use fresh clams instead of canned?

Absolutely! Just steam and chop about 1 heaping cup of fresh clams and use roughly 1.5 cups of clam juice (the canned clam juice plus extra if you have it). It adds a more vibrant fresh seafood flavor but requires a bit more prep.

What’s the best potato variety for this chowder?

Yukon Gold potatoes are my favorite because they hold their shape well while giving a creamy texture. Red potatoes also work great for their waxy consistency. Russets are starchier and can break down more, so use if you prefer a thicker, more mashed texture.

Can I make this chowder dairy-free?

To make it dairy-free, substitute the butter with olive oil or coconut oil and use a dairy-free milk alternative like almond or oat milk. Keep in mind the chowder may not be as creamy, but the flavor will still be delicious. You can also thicken with cornstarch instead of flour if preferred.

How do I prevent the soup from curdling?

Keep the heat low to medium when simmering and reheating, and avoid rapid boiling once the dairy is added. Stir often and add the half and half slowly to allow it to blend in gradually. Removing the soup from heat when adding clams also helps prevent overcooking and curdling.

Final Thoughts

This Creamy Clam Chowder with Bacon Recipe feels like a warm hug on a cold day, and it’s one of those dishes that gets better the more you make it. Whether you’re feeding family or impressing guests, it’s comforting, satisfying, and full of soul. Give it a go — I’m confident you’ll come back to it again and again, just like I do.