There’s something incredibly comforting about a bowl of rich, velvety chowder with smoky, crispy bacon swirled in. This Creamy Clam Chowder with Bacon Recipe has been one of my go-to dishes on cool nights – it hits all the right notes and warms you from the inside out.

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

I’m genuinely excited every time I pull this Creamy Clam Chowder with Bacon Recipe together because it’s comfort food at its best – rich, smoky, and brimming with fresh flavors. The crispy bacon adds that perfect punch of savoriness that elevates traditional clam chowder into something truly special.

Smoky Bacon: Adds a deep, meaty flavor that balances the creaminess beautifully.
Perfectly Creamy Broth: Using half-and-half leads to a luscious texture without being too heavy.
Flavor Boosters: A touch of Worcestershire and hot sauce lifts the chowder in subtle yet essential ways.
Simple Ingredients: It’s easy to find everything you need, and the recipe is forgiving but rewarding.

Ingredients & Why They Work

Each ingredient in this Creamy Clam Chowder with Bacon Recipe plays its part in building layers of flavor and texture. From the smoky bacon fat to the creamy half-and-half, these elements come together to create a bowl that’s hearty but not heavy.

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: Using thick-cut bacon is key for crispiness and rich flavor; I like to save some of the drippings to sauté the veggies.
Butter: Adds creaminess and helps soften the onions and celery for a tender base.
Yellow Onion: Gives a mild sweetness that balances the briny clams.
Celery: Adds crunch and a fresh herbal note; don’t skip it!
Garlic: Brings warmth and depth to the broth with its aromatic punch.
Hot Sauce: I use Frank's for a subtle background zing that enhances but doesn’t overpower.
Worcestershire Sauce: Adds umami that rounds out the flavors perfectly.
Flour: A quick roux gives the chowder that rich, thick texture everyone expects.
Chicken Broth: Provides a savory base with mild flavor that lets the clams shine.
Half and Half: Creates luxurious creaminess without being too heavy or greasy.
Clam Juice: Essential for authentic clam flavor – use the juice from the canned clams plus a little extra.
Chicken Bouillon Cube: Helps boost the broth’s savory depth.
Bay Leaf: Infuses subtle aromatic hints as it simmers.
Potatoes: Yukon Golds are my favorite here because they hold their shape and add smooth texture.
Chopped Clams: Use quality canned clams or fresh, cleaned ones—both work well in this recipe.
Seasonings: A blend of oregano, parsley, thyme, smoked paprika, salt, and pepper rounds out the flavor profile with savory earthiness.

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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

One of the best parts about this Creamy Clam Chowder with Bacon Recipe is how much you can adapt it to your tastes or what you have on hand. I often swap in fresh clams when I can get them, or sometimes add a splash more clam juice for extra punch.

Variation: I once tried swapping out bacon for salt pork on a whim and loved the extra old-school chowder vibe it gave – definitely worth trying if you want a more traditional feel.
Dairy-Free Option: You can substitute full-fat coconut milk or a creamy almond milk for the half and half and it still turns out fabulously creamy, though the flavor shifts slightly.
Spice Level: If you want a little heat, feel free to add a dash more hot sauce or even a pinch of cayenne pepper – I like it just a subtle kick though.

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 the Bacon and Save the Fat

Start by slowly cooking your thick-cut bacon strips over low heat in a large soup pot. I like to cut mine in halves to fit better and cook evenly. Let it crisp up and brown nicely, then transfer the bacon to a paper towel-lined plate to drain. Reserve 2 tablespoons of the bacon drippings in the pot—that’s liquid gold for flavor! Wipe off any burnt bits that are too dark but keep the flavorful residue on the pot—it’ll add dimension to your chowder.

Step 2: Sauté Your Veggies with Love

Into the reserved bacon fat, add butter and warm it over medium heat. Toss in diced onions and celery; sauté gently until softened and translucent, about 5-6 minutes. Then stir in minced garlic, hot sauce, Worcestershire sauce, and your dried herbs and spices. Cook just about a minute to awaken those flavors, but don’t let the garlic brown or burn.

Step 3: Build the Roux and Add Liquids

Sprinkle in the flour and stir continuously for about 2 minutes, until the raw taste disappears and it forms a smooth paste. Then, gradually splash in the chicken broth while stirring, scraping the bottom to lift all that tasty goodness. Follow with the half and half, again adding slowly and mixing well so the chowder gets thick and creamy without lumps.

Step 4: The Flavor Layering and Simmer

Drop in the bouillon cube and bay leaf, then pour in the reserved clam juice from the cans along with an additional 8 oz. of clam juice. Bring everything up to a gentle boil, then reduce the heat to maintain a soft simmer. Let it bubble lightly uncovered for about 20 minutes, stirring occasionally, to meld those flavors beautifully.

Step 5: Potatoes In and Cook Till Tender

Peel and dice your potatoes (I swear by Yukon Gold for this), then add them to the pot. Keep the chowder at a very gentle simmer and cook for another 20-25 minutes, or until you can easily pierce the potatoes with a fork. Keep an eye not to over-boil – you want the potatoes tender but intact.

Step 6: Finish with Clams and Bacon

Stir in the chopped clams and let them heat through for about 5 minutes—don’t overcook them or they’ll become rubbery. Remove the bay leaf, then ladle the chowder into bowls, topping each with the crisped bacon pieces, freshly cracked pepper, and a sprinkle of chopped parsley for brightness.

Top Tip

Over the years, I’ve found a few tricks that consistently improve this Creamy Clam Chowder with Bacon Recipe—little things that make a big difference in flavor and texture.

Low and Slow Bacon: Cooking bacon slowly prevents it from burning and helps render the fat perfectly, which flavors the entire chowder.
Don't Rush the Roux: Stirring the flour for a good two minutes removes the raw taste and creates that silky base.
Simmer Gently: Keeping a gentle bubble avoids clumps and prevents milk from curdling, ensuring smooth chowder.
Potato Patrol: Use Yukon Gold or red potatoes; they hold shape and add creaminess without turning mushy. Avoid russets if you want a chunkier texture.

How to Serve Creamy Clam Chowder with Bacon Recipe

creamy clam chowder - Serving Suggestion

Garnishes

I keep it simple but effective: crispy bacon bits for texture, freshly cracked black pepper for a bit of spice, and plenty of chopped fresh parsley for color and brightness. Sometimes I add a dash of smoked paprika on top for visual appeal and a hint of smoky warmth.

Side Dishes

Nothing beats dipping crusty bread into this chowder, and my go-to is a homemade no-knead bread with an airy crumb. If you want to add a salad, a crisp green or tangy coleslaw pairs wonderfully to cut the richness.

Creative Ways to Present

For a special occasion, I’ve served the chowder in hollowed-out sourdough bread bowls—that impresses guests and makes the meal feel extra cozy. Garnish with microgreens or edible flowers to elevate the look without complicating flavors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find the chowder tastes even better the next day as the flavors marry. Just be sure to give it a gentle stir before storing so the potatoes don’t stick together in clumps.

Freezing

Freezing creamy chowder can be tricky because dairy sometimes separates, but if you want to freeze, I recommend doing so before adding the half and half—freeze the base, then thaw and add dairy when reheating for best texture. Fresh potatoes don’t always freeze well, so consider adding extra potatoes fresh upon reheating.

Reheating

When reheating, I gently warm the chowder on the stove over low heat, stirring frequently to prevent sticking or scorching. If it’s thicker than you like, add a splash of milk or broth to loosen it back up.

Frequently Asked Questions:

Can I use fresh clams instead of canned for this Creamy Clam Chowder with Bacon Recipe?

Absolutely! I’ve done this many times. Use about 1 cup of chopped fresh clams and 1.5 cups of clam juice made from steaming the clams, to keep that rich clam flavor packed in. Just make sure your clams are properly cleaned before adding them.

How can I make this clam chowder dairy-free?

You can swap the half and half for coconut milk or another creamy plant-based milk like cashew or almond. The chowder will still be creamy and delicious, though the flavor profile will shift slightly. Just be gentle with heat to prevent curdling.

What type of potatoes work best for this Creamy Clam Chowder with Bacon Recipe?

Yukon Gold potatoes are my personal favorite—they hold their shape, cook evenly, and contribute a creamy texture to the chowder. Red potatoes also work well if you prefer a bit more rustic bite. I avoid russets because they tend to break apart too much during cooking.

Can I prepare this clam chowder in advance?

Yes! This chowder actually tastes better after sitting overnight in the fridge, as the flavors meld. Store leftovers in an airtight container for 3 to 5 days. Reheat gently on the stove and stir to recombine any separated ingredients.

Final Thoughts

This Creamy Clam Chowder with Bacon Recipe has become a highlight in my kitchen repertoire because it’s just so reliable and delicious. It’s the kind of dish that feels like a warm hug on a cold evening and always impresses guests without a fuss. I hope you enjoy making it as much as I enjoy sharing it — you really can’t go wrong with this comforting bowl of chowder.