Old Bay Clam Chowder with Crispy Bacon
A creamy New England-style clam chowder built on a base of bacon fat, tender potatoes, and aromatic vegetables, finished with briny clams and whole milk. Old Bay seasoning delivers warmth and maritime character throughout. Serve this hearty, comforting chowder in bowls topped with crispy bacon bits as a centerpiece for casual weeknight dinners or to start a seafood-focused meal. This version relies on canned clams for accessibility and convenience while maintaining authentic chowder depth.
Ingredients
- 3 bacon slices
- 2 potatoes, medium, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 onion, medium, chopped (about 1 cup)
- 2 ribs celery, chopped (about 1 cup)
- ½ cup red bell pepper, chopped
- 3 tsps Old Bay seasoning
- 1 bay leaf, McCormick
- 4 cups whole milk
- 4 cans (6.5 oz each) clams, chopped, undrained
Instructions
- 1
Cook bacon in a large saucepan over medium heat until crisp.
- 2
Remove bacon and drain on paper towels, then crumble and set aside.
- 3
Reserve 2 tablespoons of the bacon drippings in the pan.
- 4
Add potatoes, onion, celery, bell pepper, Old Bay seasoning, and bay leaf to the pan.
- 5
Cook and stir for 8 minutes until potatoes are tender.
- 6
Stir in milk and clams with their juice.
- 7
Bring to a boil, then reduce heat to low.
- 8
Simmer for 5 minutes.
- 9
Remove and discard the bay leaf.
- 10
Ladle into bowls and sprinkle with crumbled bacon.
Tips
Save 2 tablespoons of bacon drippings specifically; this fat infuses the broth with savory depth that vegetable oil cannot replicate.
Simmer gently after adding milk to prevent scorching on the pan bottom; stir occasionally and keep heat at low setting.
Good to Know
Refrigerate in airtight containers up to 3 days. Reheat gently on stovetop over low heat; do not boil to avoid curdling milk.
Prepare chowder through step 8 (before simmering clams). Cool, refrigerate up to 1 day. Add clams with juice and simmer 5 minutes when ready to serve.
Ladle into wide bowls. Offer oyster crackers, hot sauce, or buttered bread on the side. Pairs with crisp white wine, pale ale, or light lager.
Common Mistakes
Do not skip reserving bacon drippings; omitting it loses the foundational savory flavor.
Do not boil vigorously after adding milk to avoid curdling and breaking the sauce.
Do not overcook clams; a brief simmer after milk is added preserves tender texture.
Substitutions
medium confidence
FAQ
Can I use fresh clams instead of canned?
Yes. Use 1.5 pounds neck or littleneck clams. Scrub, steam in a separate pot until opened (discard any unopened), then shuck and chop. Strain steaming liquid through cheesecloth and substitute for 1 cup of the milk to deepen brine flavor.
What if I don't have Old Bay seasoning?
Use Chesapeake seasoning blend, Lawry's seasoned salt, or a mix of paprika, celery seed, and cayenne at the same ratio. The dish will taste less maritime but remain satisfying.
How long does clam chowder keep in the freezer?
Up to 2 months. Cool completely, freeze in airtight containers, leaving 1/2-inch headspace. Reheat gently on stovetop over low heat; milk-based soups can separate, so whisk occasionally and do not overheat.