There’s nothing quite like a hearty bowl of clam chowder to warm you from the inside out.
This homemade version is rich, creamy, and layered with the smoky goodness of bacon, tender potatoes, and sweet clams.
Whether you’re craving a cozy meal on a chilly day or hosting a seafood-themed dinner, this clam chowder delivers restaurant-quality results from your own kitchen.
Why You’ll Love This Recipe
Classic New England-style chowder
Smoky, savory base from real bacon
Creamy yet not overly heavy
Filled with tender clams and fresh vegetables
Easy to make gluten-free with one simple swap
What You’ll Need (Ingredient Highlights)
Bacon
Lean bacon adds flavor and texture.
Its rendered fat also creates a savory base for sautéing the vegetables.
Clams
Canned chopped clams are convenient, budget-friendly, and packed with natural briny flavor. Reserve the juices for your broth.
Potatoes
Yukon gold or russet potatoes provide hearty body and soak up the broth beautifully.
Vegetables
Onion, celery, and carrots form the aromatic base of the chowder and add subtle sweetness and crunch.
Milk and Cream
A combination of milk and heavy cream gives the chowder its signature richness without overwhelming the other flavors.
Seasonings
Worcestershire sauce, Tabasco, dried thyme, and a bay leaf round out the flavor with a hint of heat and herbaceous depth.
Pro Tips Before You Start
Use Yukon gold potatoes for creamy texture; russets work too but may break down more
Don’t skip draining and reserving the clam juice—it’s key to enhancing seafood flavor
Add clams at the end of cooking to keep them tender
For gluten-free, use your favorite GF flour blend in place of all-purpose
Use thick-cut bacon if you prefer extra meaty bites
How to Make Clam Chowder with Bacon
Step 1: Brown the Bacon
In a Dutch oven or large soup pot, cook the bacon over medium-high heat until browned and crispy.
Remove with a slotted spoon and set aside on a paper towel-lined plate.
Keep 3 tablespoons of bacon fat in the pot and discard the rest.
Step 2: Sauté the Vegetables
To the hot bacon fat, add diced carrots, celery, and onion.
Cook over medium-high heat for about 7 to 8 minutes, stirring occasionally, until the vegetables are softened and golden.
Step 3: Add the Flour
Sprinkle in the flour and cook for 1 minute, stirring constantly to eliminate any raw flour taste.
This step thickens the chowder later.
Step 4: Build the Broth
Pour in the chicken broth and reserved clam juice.
Stir in Worcestershire sauce, Tabasco, dried thyme, bay leaf, salt, and pepper.
Bring the mixture to a light boil.
Step 5: Add Potatoes and Cream
Chop the peeled potatoes into bite-sized 1/4-inch thick pieces.
Add them to the pot along with milk and cream.
Bring the soup back to a boil, then reduce heat to a gentle simmer.
Cover and cook for about 20 minutes or until the potatoes are fork-tender.
Step 6: Finish with Clams
Once the potatoes are soft, stir in the chopped clams.
Bring the soup to a light boil once more, then immediately remove from heat.
Be careful not to overcook the clams—they can become rubbery.
Step 7: Garnish and Serve
Taste and adjust seasoning with additional salt or pepper if needed.
Ladle the chowder into bowls and top with crispy bacon and fresh chopped cilantro, if desired.
What to Serve It With
Warm crusty sourdough or French bread
Oyster crackers or buttered saltines
A fresh green salad with lemon vinaigrette
Roasted Brussels sprouts or asparagus
A light white wine like Chardonnay or Sauvignon Blanc
Variations and Substitution
Use fresh clams if available; just steam and chop before adding
Add a pinch of smoked paprika for deeper flavor
Stir in corn or peas for extra sweetness and color
Swap cream for half-and-half if you want it lighter
Replace Tabasco with a pinch of red pepper flakes for gentle heat
Storage and Leftovers
Store cooled chowder in the fridge for up to 3 days
Reheat gently over low heat to avoid curdling
Not freezer-friendly due to the cream and potatoes
Best enjoyed fresh for ideal texture and flavor
FAQs
Can I make this dairy-free?
This chowder relies on cream for its richness, but you can experiment with unsweetened coconut milk and dairy-free butter as alternatives, though the flavor will vary.
What’s the best type of clam to use?
Chopped canned clams are easy and flavorful.
You can also use whole baby clams or steam fresh littlenecks.
How do I make it thicker?
For extra thickness, mash a few of the potatoes once cooked or stir in an extra tablespoon of flour during the roux stage.
Is this chowder spicy?
The Tabasco adds a mild kick, but it’s very subtle.
You can omit it or increase the amount if you like heat.
Can I make this in a slow cooker?
This recipe is best prepared on the stovetop for better control over the cream and clam texture.
Final Thoughts
This clam chowder with bacon is the definition of comfort food.
It’s satisfying, rich, and packed with flavor from everyday ingredients.
Whether you’re cooking for family dinner or impressing guests, this classic soup will become a go-to favorite in your recipe collection.
