There's something so comforting about a rich bowl of soup that warms you from the inside out. This Creamy Clam Chowder with Bacon Recipe hits all the right notes with smoky bacon, tender clams, and velvety potatoes—it’s like a big warm hug in a bowl.

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

Believe me when I say this Creamy Clam Chowder with Bacon Recipe is a game changer for your cozy night dinners. Every spoonful delivers that perfect balance of smoky, savory, and creamy goodness that feels indulgent without being complicated.

Rich, authentic flavor: The slow-cooked bacon drippings add a depth that elevates this chowder beyond basic recipes.
Creamy texture without heaviness: Using half-and-half keeps it luscious but not overly thick or heavy on the stomach.
Convenient yet impressive: Canned clams make this recipe accessible without sacrificing that fresh-from-the-coast taste.
Customizable and forgiving: You can easily tweak seasonings, swap bacon for salt pork, or adjust the potato type to make it your own.

Ingredients & Why They Work

Each ingredient plays a vital role — from the smokiness of the bacon to the creamy potatoes that soak up all those savory flavors. I always recommend snagging quality ingredients for the best chowder experience, and here’s why each is important.

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

Bacon: Thick-cut bacon slowly renders fat to create a flavorful base—and those crisp bits on top are pure magic.
Butter: Added richness and helps soften the veggies without overwhelming.
Yellow onion: Sweet undertones that blend perfectly with celery and garlic.
Celery: Adds crunch and subtle earthiness.
Garlic: Builds aromatic flavor layers without overpowering.
Hot sauce: Just a touch to brighten the chowder and enhance other seasonings without making it spicy.
Worcestershire sauce: Brings umami depth that rounds out the flavors beautifully.
Flour: Thickens the chowder and gives it that classic creamy consistency.
Chicken broth: Adds savory body and complexity.
Half and half: Creamy but lighter than heavy cream, so it doesn’t feel too heavy.
Clam juice: Essential for that genuine briny, ocean flavor.
Chicken bouillon cube: Packs in more savory flavor.
Bay leaf: Adds subtle herbaceous notes.
Potatoes: Yukon Golds are my go-to—they stay creamy and hold shape perfectly in chowder.
Chopped clams: The star ingredient that brings the chowder to life, tender and flavorful.
Seasonings: A careful blend of oregano, parsley, thyme, smoked paprika and pepper for balanced herbal warmth.

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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 playing around with this Creamy Clam Chowder with Bacon Recipe to suit mood and season. Whether you want it richer, lighter, or with a different smoky profile, it’s super easy to tailor.

Variation: Swap bacon for salt pork if you want a traditional touch—it adds a slightly different smoky flavor that I adore when aiming for an old-school vibe.
Make it dairy-free: Try substituting the half and half with canned coconut milk—adjust thickness by adding a bit more flour if needed.
Fresh clam upgrade: When in season, fresh steamed clams make the chowder sing even more—but the canned variety works brilliantly year-round.
Spice it up: I sometimes add a pinch of cayenne or chipotle powder for a smoky heat kick. Just don’t overdo it, or it’ll overpower the delicate clams.

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 that Bacon Slowly

I always start by cutting the thick-cut bacon strips in half so they fit nicely in my soup pot and cook evenly. Cook the bacon slowly over low heat—that’s the secret to rendering out the flavorful fat without burning. Once it's crisp and golden, set it aside on a paper towel to drain and reserve about two tablespoons of the drippings for soup base magic. Don’t toss those flavorful bits stuck to the pot—they’re liquid gold for your chowder’s depth.

Step 2: Build the Flavor Base with Veggies and Seasonings

Using the reserved bacon fat plus some butter, sauté the diced onion and celery over medium heat until softened and fragrant, about 5–6 minutes. Then add the minced garlic, hot sauce, Worcestershire sauce, and those perfectly balanced herbs and spices—this step is where your kitchen starts smelling incredible. Stir everything for about a minute to bloom the flavors, making sure no garlic bits burn.

Step 3: Make Your Roux and Add Liquids

Sprinkle flour over the veggies and cook for 2 minutes while stirring constantly—this cooks out that raw flour taste and starts thickening your chowder. Slowly add chicken broth in small splashes, scrapping the pot’s bottom to lift all the tasty bits. Then, add the half and half the same way. Toss in your chicken bouillon cube and bay leaf, followed by the clam juices—but hold off on the clams themselves. Bring the pot to a gentle boil, then reduce to a simmer, letting the flavors mingle for 20 minutes with the lid partly on.

Step 4: Add Potatoes and Clams

While the soup simmers, peel and dice your Yukon Gold potatoes. Add them to the pot and keep the heat very gentle—just a soft bubble is perfect. Cook until tender, about 20–25 minutes. Then stir in the chopped clams and heat through for 5 more minutes. Don’t forget to remove the bay leaf before serving!

Step 5: Final Touches and Serving

Ladle hearty bowls and top with chopped fresh parsley, freshly cracked pepper, and those perfectly crisped bacon pieces you set aside. This last step seals in the smoky, fresh flavors and makes the presentation pop.

Top Tip

I’ve made this chowder countless times and these little hacks made all the difference to me. They’ll help you avoid common pitfalls and get that perfect bowl every single time.

Low and slow bacon cooking: Cooking bacon too fast can leave you with burnt edges and less flavorful fat—patience here is key.
Scrape up the browned bits: Those sticky bits you scrape off the pot when adding broth pack intense flavor that turns the chowder from good to great.
Simmer gently: High heat can cause the milk to curdle and potatoes to break apart—keep that simmer so gentle it barely bubbles.
Don’t overcook the potatoes: They should be fork tender but not mushy; overcooked potatoes will thicken the soup too much and ruin the texture.

How to Serve Creamy Clam Chowder with Bacon Recipe

Creamy Clam Chowder - Serving Suggestion

Garnishes

I always finish with freshly chopped parsley for a pop of color and fresh flavor. A few cracks of black pepper make the whole bowl sing, and the crispy bacon bits sprinkled on top? Pure nostalgia for me. Sometimes I add a squeeze of fresh lemon juice to brighten it up—don't underestimate that zing!

Side Dishes

This chowder loves company, especially a crusty, airy bread—like my favorite no-knead bread—that’s perfect for dunking. A simple green salad with a tangy vinaigrette helps cut through the richness without clashing.

Creative Ways to Present

For special occasions, I sometimes serve this chowder in mini bread bowls. It’s impressive, fun, and means less cleanup! You can also garnish with a sprinkle of smoked paprika or fresh chives for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the fridge and it keeps nicely for 3 to 5 days. The flavors actually deepen overnight, so if you can wait, it tastes even better the next day!

Freezing

I’ve frozen this chowder a few times without issues—just be sure to cool it completely first. When reheating from frozen, thaw overnight in the fridge for best texture, then warm gently on the stovetop, stirring frequently.

Reheating

When reheating, keep the heat low and add a splash of broth or milk if the chowder feels too thick. Stir constantly to prevent scorching and maintain that creamy texture. Avoid the microwave unless you’re in a hurry, as it can toughen clams and cream.

Frequently Asked Questions:

Can I use fresh clams instead of canned?

Absolutely! If you buy fresh clams, steam them until they open, then chop about 1 heaping cup of clam meat. Use 1.5 cups of clam juice in total for the recipe to replace the canned clam juice for authentic flavor. Just make sure to strain the clam broth to avoid grit.

What’s the best potato type for clam chowder?

I prefer Yukon Gold potatoes because they hold their shape well and create a creamy bite. Red potatoes are also excellent for chowders because they don’t break down easily. Russet potatoes are starchier and can make the chowder thicker and sometimes mushy if overcooked.

Can I make this chowder dairy-free?

Yes! Substitute half and half with canned coconut milk or your favorite plant-based milk. You might want to adjust the flour amount slightly to get the right thickness and keep the chowder creamy but dairy-free.

Why add hot sauce and Worcestershire sauce?

Both ingredients add a subtle layer of complexity and umami to the chowder that’s not spicy or overwhelming. They help balance the flavors and deepen the taste without being noticeable as standalone flavors.

Final Thoughts

This Creamy Clam Chowder with Bacon Recipe is one of those dishes I keep coming back to whenever I want something deeply satisfying and unmistakably comforting. The combination of smoky bacon, tender clams, and creamy potatoes is timeless. I hope it becomes your go-to for chilly evenings or when you want to impress friends with minimal fuss but big flavor. Trust me, once you make it, it’ll be a favorite in your kitchen too—just like it is in mine.