There’s something incredibly comforting about a bowl of hearty, velvety soup that warms you from the inside out. This Creamy Clam Chowder with Bacon Recipe hits all those cozy notes with smoky bacon, tender potatoes, and briny clams in a luscious, creamy broth. It’s a soul-warming classic that always brings a smile to my face and makes any day feel special.

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

This creamy clam chowder isn’t your everyday soup. It’s rich, smoky, and loaded with layers of flavor, thanks to the bacon and the perfect blend of seasonings. I’ve made this recipe countless times, and it never fails to impress, whether at a casual family dinner or a cozy weekend lunch.

Smoky Depth: The bacon adds a savory, smoky backbone that elevates the chowder to something truly special.
Velvety Texture: The creamy base made with half and half creates that classic chowder richness without feeling heavy.
Comfort In Every Bite: Tender potatoes and succulent clams make this soup both filling and satisfying.
Easy to Make: Despite feeling fancy, this recipe is straightforward and perfect for both weeknight dinners and entertaining.

Ingredients & Why They Work

Each ingredient in this chowder plays an important role — from the crispy bacon for that smoky kiss, to the potatoes that add body and texture. When shopping, aim for fresh quality clams or trusted canned ones with natural clam juice, and pick potatoes that hold their shape but stay tender.

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: Adds rich smoky flavor and fat, which forms the flavor base of your chowder.
Butter: Used to sauté your aromatics, giving a silky richness.
Yellow onion: Provides a sweet, savory backdrop once softened.
Celery: Adds subtle crunch and freshness balancing the richness.
Garlic: Brings depth and warmth to the flavor mix.
Hot sauce: Just a splash to brighten and enhance, without heat.
Worcestershire sauce: Adds umami and a subtle tang that rounds out the broth.
Flour: The thickening agent that gives chowder its perfect creamy texture.
Chicken broth: Forms the liquid base with savory notes.
Half and half: Makes the soup creamy yet light enough to sip happily.
Clam juice: Essential for clam flavor, whether from cans or fresh.
Chicken bouillon cube: Boosts savory depth—don’t skip it!
Bay leaf: A classic herb that adds subtle aroma during simmering.
Potatoes (Yukon Gold preferred): Creamy yet firm, they absorb flavors beautifully without turning mushy.
Canned chopped clams: The star ingredient, adding tenderness and that fresh-from-the-sea taste.
Dried herbs and seasonings: Oregano, parsley, thyme, smoked paprika, plus salt and pepper build complexity.
Fresh parsley & freshly cracked pepper: For garnish, adding freshness and a little bite at the end.

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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’ve had fun tweaking this chowder depending on the season or what I have on hand. It’s a forgiving recipe that invites your personal touch — feel free to adjust the bacon amount or try different potatoes. This dish comes to life with slight changes, so don’t hesitate to make it yours.

Variation: I sometimes swap half and half for heavy cream when I want it richer, or even use a splash of white wine added with the broth for a subtle brightness. One time, I added fresh thyme instead of dried and it added a lovely fragrant note that I really enjoyed.
Dietary tweak: For a lighter version, you can reduce bacon and substitute the butter with olive oil, though the flavor won’t be quite as indulgent.
Seasonal switch: In cooler months, I like tossing in some corn or fresh leeks for an extra rustic feel.

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: Crisp and Render the Bacon

Start by slowly cooking the thick-cut bacon in your soup pot over low heat. I like cutting my bacon in half so it fits better and cooks evenly. Patience here pays off—you want the fat fully rendered but not burnt. Once golden and crisp, transfer to a paper towel-lined plate to drain, then chop and set aside. Reserve two tablespoons of that deeply flavored bacon drippings for the soup base.

Step 2: Sauté the Aromatics Just Right

Keep those bacon bits in the pot, wiping any burnt spots but leaving all that delicious fat behind. Add the bacon drippings back in with butter over medium heat. Toss in diced onion and celery, stirring occasionally, and let them soften and sweat for about 5-6 minutes. When the onions turn translucent and sweet-smelling, add garlic, hot sauce, Worcestershire, and your dried herbs. Cook everything for about one minute to release those aromas without burning.

Step 3: Build Your Roux and Slowly Add Liquids

Sprinkle in the flour and stir continuously for about two minutes—this cooks out the raw flour taste and helps thicken your chowder later. Then, add chicken broth in small splashes, stirring and scraping the bottom of the pot to dissolve any bits stuck to the pan. Follow with the half and half in the same slow manner to keep the texture smooth and lump-free.

Step 4: Season, Simmer, and Develop Flavor

Stir in the bouillon cube, bay leaf, and clam juices from the canned clams plus extra clam juice. Bring everything to a gentle boil, then reduce the heat to maintain a gentle simmer. Let the chowder work its magic for about 20 minutes—this step deepens the flavor and thickens the broth as it reduces slowly. Don’t forget to stir occasionally so nothing sticks or burns.

Step 5: Cook the Potatoes and Finish the Soup

While your chowder simmers, peel and dice Yukon Gold potatoes — they’re my top pick for creamy, tender chunks that hold up nicely. Add them to the pot and simmer gently for 20-25 minutes until tender but not mushy. Reduce the heat, then stir in the chopped clams and warm through for five minutes. Remove the bay leaf before serving.

Step 6: Garnish and Serve with Love

Ladle the chowder into bowls and top with your crispy chopped bacon, freshly chopped parsley, and a crack or two of black pepper. This final touch brings a fresh pop and texture that’ll have everyone grabbing seconds.

Top Tip

Having made this chowder many times, I learned that patience is key — taking your time during each cooking stage makes a noticeable difference in flavor and texture. The bacon drippings and slow simmer really build that deep, comforting flavor that turns good chowder into great chowder.

Low and Slow Bacon Cooking: Cook the bacon over low heat to render fat fully and crisp it evenly without burning.
Roux Attention: Stir the flour constantly over heat to avoid lumps and ensure you cook out the raw taste before adding liquids.
Slow Liquid Addition: Add broth and half and half gradually, allowing the mixture to thicken nicely without clumping.
Potatoes Choice: Yukon Golds hold their shape perfectly, so avoid russets if you want tender chunks that don’t fall apart.

How to Serve Creamy Clam Chowder with Bacon Recipe

Creamy Clam Chowder - Serving Suggestion

Garnishes

I love sprinkling fresh parsley over the top for a fresh, bright contrast. The crispy chopped bacon is non-negotiable—it adds taste and crunch. Finish with some freshly cracked black pepper to give the creaminess a little pop.

Side Dishes

Hands down, my favorite thing to do is serve this with crusty artisan bread—like my go-to No Knead Bread—to soak up every delicious drop. A fresh green salad with a zesty vinaigrette also pairs beautifully to cut through the richness.

Creative Ways to Present

For special occasions, I’ve served this chowder in rustic bread bowls lined with parchment paper—it’s a crowd-pleaser and adds charm. You could also garnish with a sprinkle of smoked paprika or a few fresh chives for a vibrant pop of color.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, you can store leftovers in an airtight container in the fridge for up to 3-5 days. When storing, keep the bacon separate if you want to keep it crispy, then sprinkle it on again when reheating.

Freezing

I’ve frozen this chowder a few times with good results. Just cool it completely, then freeze in portion-sized containers. Clams can hold up well, but the potatoes might become a bit softer after thawing—still delicious but a slightly different texture.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent scorching and keeping the texture smooth. Avoid boiling the chowder again to maintain that velvety creaminess. Add the reserved bacon on top after warming for the best crunch.

Frequently Asked Questions:

Can I use fresh clams instead of canned clams?

Yes! You can absolutely use fresh clams. Just be sure to steam them until they open, remove from shells, chop them, and reserve the clam juice. Use about 1 heaping cup of chopped fresh clams and 1.5 cups of clam juice in place of canned.

What kind of potatoes work best for clam chowder?

I recommend Yukon Gold potatoes because they hold their shape well and have a creamy texture once cooked. Red potatoes also work great. Russet potatoes are starchier and can break down, which may make the soup thicker but less chunky.

Can I make this chowder ahead of time?

Yes! This chowder actually tastes great the next day, as the flavors deepen after resting. Store in an airtight container in the fridge for up to 3-5 days. Reheat gently on the stove to keep the creamy consistency intact.

What’s the secret to getting the chowder so creamy without it feeling too heavy?

Using half and half instead of heavy cream balances creaminess with lightness. Also, simmering the chowder gently helps the liquids reduce and thicken naturally, avoiding heaviness while still providing that luscious texture. The roux made with flour and butter is essential for that silky body, too.

Final Thoughts

This Creamy Clam Chowder with Bacon Recipe has become one of my favorite dishes to come home to after a long day. It’s a hug in a bowl — smoky, creamy, and packed with the kind of flavors that feel like home. I know once you try making it yourself, you’ll be reaching for that bacon, stirring the chowder, and savoring every spoonful just like I do.