Creamy Clam Chowder with Bacon and Potatoes
Rich, comforting clam chowder built on a bacon fat roux base with tender potatoes, sweet carrots, and briny clams finished with milk and heavy cream. Worcestershire and Tabasco add depth without overwhelming the delicate shellfish flavor. Perfect for cold-weather dinners, seafood lovers, or casual entertaining. This version prioritizes tender clams by adding them at the end rather than cooking through the full simmer, preserving their sweet texture.
Ingredients
- 6 bacon slices, cut into 1/2 inch strips
- 2 medium carrots, sliced into thin rings or half rings
- 2 celery ribs, finely diced
- 1 small onion, finely diced
- 4 Tbsp all-purpose flour, or gluten-free flourcornstarch1:1gluten-freegluten-free
thickens soup without wheat
- 2 cups low-sodium chicken broth, or stock
- 1 ½ cups canned chopped clams, drained with juices reserved from 3 6.5 oz cans
- 1 bay leaf, whole
- 1 ½ tsp Worcestershire sauce
- ½ tsp Tabasco sauce
- ½ tsp dried thyme
- 1 ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 ½ lbs potatoes, 6 medium Yukon gold or russet peeled and cut into bite-sized pieces
- 2 cups milk, any kind
- 1 cup whipping cream, or heavy whipping cream
- 2 Tbsp cilantro, chopped fresh(optional)
Instructions
- 1
Cook bacon in large pot over medium-high heat until crisp, stirring occasionally. Transfer to paper towels.
- 2
Keep 3 tablespoons bacon grease in pot. Add carrots, onion, and celery. Cook over medium-high heat, stirring occasionally, until softened and golden.
- 3
Sprinkle flour into vegetables and stir constantly for 1 minute.
- 4
Pour in chicken broth and reserved clam juice. Add bay leaf, Worcestershire sauce, Tabasco sauce, thyme, salt, and black pepper. Bring to light boil.
- 5
While broth heats, cut potatoes into bite-sized pieces about 1/4 inch thick.
- 6
Add potatoes to pot. Stir in milk and whipping cream. Bring to boil, reduce heat, cover, and simmer gently until potatoes are tender when pierced with fork.
- 7
Stir in chopped clams and return to light boil. Remove from heat immediately.
- 8
Season with salt and pepper to taste. Serve garnished with bacon pieces and cilantro if desired.
Tips
Add clams only at the very end and remove from heat immediately. Overcooking toughens them within minutes.
Reserve clam juice from canned clams and use it in broth. It provides briny depth that bottled clam juice cannot match.
For thicker chowder, simmer uncovered in final stages or add flour slurry. For thinner, reduce cream or add more broth.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently over low heat, stirring occasionally. Do not boil vigorously or clams toughen.
Prepare through step 4 and refrigerate up to 1 day. Add clams fresh when reheating to serving temperature.
Ladle into bowls. Garnish with crispy bacon pieces and fresh cilantro. Serve with oyster crackers or crusty bread.
Common Mistakes
Do not cook clams longer than 2-3 minutes after adding to pot to avoid rubbery texture.
Do not skip reserving clam juice. Store-bought broth alone lacks the briny flavor clams require.
Do not brown vegetables too darkly or bitter flavors develop.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use fresh clams instead of canned?
Yes. Use 2 pounds littleneck clams, steam in 1 cup water until shells open, chop, and strain cooking liquid. Substitute canned clams and reserved juice with chopped fresh clams and strained steaming liquid.
What if my chowder is too thin?
Make a slurry by whisking 2 tablespoons cornstarch or flour with 3 tablespoons cold water. Whisk into simmering chowder, stirring constantly until thickened, about 2 minutes. Avoid boiling or lumps form.
How long can I keep clam chowder in the freezer?
Freeze up to 3 months in airtight containers. Thaw overnight in refrigerator and reheat gently over low heat. Cream-based soups may separate slightly upon thawing. Stir well and add splash of milk if needed.