Dinner

Creamy Clam Chowder with Bacon and Potatoes Recipe

ByElara Stone December 3, 2025December 3, 2025

Introduction

Clam chowder is a creamy, comforting soup perfect for cooler days or whenever you crave a hearty seafood dish. This classic recipe combines tender clams, crispy bacon, and soft potatoes in a rich, velvety broth that’s sure to satisfy.

Two white bowls filled with creamy white chowder, thick in texture with visible soft potato chunks, topped with small crispy brown bacon pieces and finely chopped green herbs, and cracked black pepper sprinkled over. One bowl features a golden toasted bread slice dipped slightly in the chowder on the side. The bowls are placed on a white marbled surface with a black and white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 slices bacon (diced)
1 small onion (diced)
3 stalks celery (diced)
3 cloves garlic (minced)
1/2 cup flour
4 (6.5 ounce cans) chopped clams
1 cup chicken broth
1 cup milk
1 cup half and half
4 medium russet potatoes (peeled and diced)
Salt and pepper to taste

Instructions

Step 1: In a large pot over medium-high heat, cook the diced bacon until it is slightly crisp and no longer pink. Remove bacon from the pot with a slotted spoon and set aside on a plate.
Step 2: Add the diced onion, celery, and minced garlic to the pot. Cook until the vegetables are tender.
Step 3: Sprinkle the flour over the vegetables and stir well to combine, cooking for about a minute to eliminate the raw flour taste.
Step 4: Pour in the juice from the canned clams, chicken broth, milk, and half and half. Stir continuously until the mixture is smooth and free of lumps.
Step 5: Add the peeled and diced potatoes to the pot. Bring the mixture to a boil, then reduce heat to a simmer.
Step 6: Simmer until the potatoes are tender and the soup has thickened, about 20-25 minutes.
Step 7: Stir in the chopped clams along with salt and pepper to taste. Heat through gently without boiling.
Step 8: Serve the chowder topped with the reserved crispy bacon.

Tips & Variations

For extra depth, add a splash of white wine when cooking the vegetables.
Substitute half and half with heavy cream for a richer chowder.
Use fresh clams if available for a more intense seafood flavor.
For a thicker texture, mash a few potatoes in the pot before adding clams.
Garnish with chopped fresh parsley or chives for color and brightness.

Storage

Store clam chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent scorching. The soup may thicken after chilling, so add a splash of milk or broth if needed when reheating.

How to Serve

A close-up view of a creamy white soup with a thick texture, filled with small pieces of light beige beans and bits of green herbs evenly spread throughout. On top, there are scattered crispy, reddish-brown bacon pieces and finely chopped bright green parsley, with a few black pepper specks for contrast. A metal spoon lifts a portion of the soup, showing the mix of beans, herbs, and bacon clearly. The soup is served in a white bowl with a thin black rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make clam chowder ahead of time?

Yes, clam chowder often tastes better the next day as flavors meld. Just store it properly in the refrigerator and reheat gently before serving.

Can I freeze clam chowder?

Freezing is not recommended because the cream and potatoes may separate and change texture when thawed. If you do freeze it, thaw slowly in the refrigerator and reheat carefully while stirring.