If you are craving something that feels like a warm hug in a bowl, look no further than the Creamy Clam Chowder with Bacon and Potatoes Recipe. This luscious chowder combines smoky, crispy bacon with tender potatoes and briny clams, all enveloped in a velvety cream base. It’s a dish that satisfies with every spoonful, offering layers of comfort and flavor that make it an unforgettable classic. Whether you are cooking for a cozy family meal or entertaining friends, this chowder stands out as a true crowd-pleaser that’s both hearty and indulgent.
Ingredients You’ll Need
This recipe sticks to simple, classic ingredients that each play a crucial role in building those rich, comforting flavors and textures. From the crispy bacon fat that provides depth, to the creamy potatoes and fresh-simmered clams, every component works in harmony to elevate this chowder into something truly special.
- Bacon (6 slices, chopped): Adds a smoky crunch and renders delicious fat to start the base.
- Butter (2 tablespoons): Melts into the bacon fat for an extra richness that helps soften the veggies.
- Onion (1 large, chopped): Brings mild sweetness and body to the chowder.
- Garlic (3 cloves, minced): Gives a subtle aromatic punch without overpowering the clams.
- Celery (2 ribs, chopped): Adds crisp texture and a fresh, slightly herbal flavor.
- Flour (â…“ cup): Thickens the chowder into that perfectly creamy consistency.
- Chicken broth (3 cups): Forms a flavorful, savory base that ties everything together.
- Chopped clams (3 cans, 6.5-ounce each, drained and juice reserved): The star ingredient delivering ocean-fresh taste.
- Russet potatoes (2 medium, peeled and diced): Add heartiness and a creamy texture as they cook down.
- Italian seasoning (2 teaspoons): Infuses the soup with earthy herbs that complement the seafood.
- Bay leaves (2): Impart subtle depth and complexity throughout the simmering process.
- Heavy cream (1 cup): Brings a luscious, velvety finish that makes each spoonful silky smooth.
- Salt and black pepper: Season to taste, balancing and highlighting all the flavors.
How to Make Creamy Clam Chowder with Bacon and Potatoes Recipe
Step 1: Render the Bacon
Begin by heating a large pot over medium heat and cooking the chopped bacon for about 5 to 6 minutes. You want it golden and crispy—that wonderful crispiness is what makes the chowder so irresistible. Once cooked, remove the bacon onto a plate but be sure to leave the rendered fat in the pot, as this will serve as your flavorful cooking fat for the next steps.
Step 2: Sauté the Aromatics
Into the bacon fat, add 2 tablespoons of butter which will add extra richness. Toss in the chopped onion, minced garlic, and celery, cooking them for about 4 to 5 minutes until everything softens up nicely. This mixture forms the fragrant flavor base that’s cozy and comforting, enhancing the soup’s overall depth.
Step 3: Mix in the Flour
Sprinkle in the flour evenly over the softened veggies and stir it all together. This technique, known as making a roux, is key for thickening your chowder later on. Keep stirring so the flour is well combined and cooks just enough to avoid any raw flour taste, about 1 to 2 minutes.
Step 4: Add Broth, Potatoes, and Seasonings
Pour in the chicken broth along with the reserved clam juices. Then add the diced potatoes, Italian seasoning, and bay leaves. Bring this mixture to a boil, then lower the heat to allow it to simmer gently. Keep it on the stove for 10 to 15 minutes until the potatoes become tender; this step lets the flavors meld beautifully while softening the potatoes to perfect chowder texture.
Step 5: Finish with Cream and Clams
Stir in the heavy cream followed by the drained clams. This is where the chowder transforms into indulgence, with the cream rounding everything out and the clams bringing fresh, briny notes that steal the show. Finally, season with salt and black pepper to your liking and give it one last gentle stir before serving.
How to Serve Creamy Clam Chowder with Bacon and Potatoes Recipe
Garnishes
Garnishing your chowder is the perfect chance to add fresh color and flavor contrast. Sprinkle a handful of chopped parsley or chives on top for a burst of green and brightness. You can also add an extra sprinkle of crispy bacon pieces to bring back that smoky crunch in every bite.
Side Dishes
This creamy clam chowder pairs beautifully with rustic crusty bread or buttery oyster crackers to soak up the luscious broth. Consider serving a simple green salad on the side for a fresh, light balance to the richness of the chowder.
Creative Ways to Present
For a charming presentation, serve the chowder in hollowed-out sourdough bread bowls. It’s not only visually appealing but also adds an edible element that’s perfect for dunking. Alternatively, small individual ramekins make for elegant servings at dinner parties.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Creamy Clam Chowder with Bacon and Potatoes Recipe in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a great option for easy lunches or dinners later in the week.
Freezing
Because of the cream, freezing clam chowder can be a bit tricky as it might slightly change the texture. However, you can freeze the chowder without the cream added and stir it in fresh after reheating. Label and freeze in a suitable container for up to 2 months.
Reheating
To reheat, gently warm the chowder on the stove over low heat, stirring occasionally to prevent sticking. If you’ve frozen the chowder without cream, add the cream once it’s heated through and mix well before serving for that perfect silky finish.
FAQs
Can I use fresh clams instead of canned clams?
Absolutely! Fresh clams will bring a more vibrant flavor, but require additional prep like steaming and chopping. Just be sure to reserve the clam juice to add that signature briny taste to the chowder.
Is there a substitute for heavy cream in this recipe?
You can use half-and-half for a lighter option, but keep in mind the chowder will be less rich and creamy. For dairy-free alternatives, coconut milk can work, though it will add a subtle tropical flavor.
How can I make this chowder gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the chowder. Just add the substitute gradually to avoid lumps and ensure a smooth texture.
What’s the best way to dice the potatoes for chowder?
Peel the russet potatoes and cut them into evenly sized ½ to ¾ inch cubes. Uniform pieces cook at the same rate, resulting in tender but not mushy potatoes throughout your chowder.
Can I prepare this recipe ahead of time for a party?
Yes, the soup base (without cream) can be made a day ahead. Refrigerate and add the clams and cream just before serving to keep flavors fresh and the texture perfect for your guests.
Final Thoughts
Making the Creamy Clam Chowder with Bacon and Potatoes Recipe is like inviting warmth and comfort into your kitchen all year round. It’s a dish full of heart, brimming with smoky bacon, tender potatoes, and tender clams swimming in a rich, satisfying broth. I can’t wait for you to try it and see how effortlessly it becomes a favorite at your table, creating moments of joy with every spoonful!
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Creamy Clam Chowder with Bacon and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This classic Clam Chowder recipe delivers a rich, creamy soup bursting with the flavors of tender clams, crispy bacon, and hearty potatoes. Perfect for a cozy meal, this chowder combines a savory base with a smooth, velvety texture, enhanced by a blend of aromatic vegetables and Italian seasoning.
Ingredients
Meat and Dairy
- 6 slices bacon (chopped)
- 2 tablespoons butter
- 1 cup heavy cream
Vegetables and Herbs
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 ribs celery (chopped)
- 2 medium russet potatoes (peeled and diced)
- 2 teaspoons Italian seasoning
- 2 bay leaves
Pantry
- â…“ cup flour
- 3 cups chicken broth
- 3 (6.5-ounce) cans chopped clams (drained and reserved)
- Salt and black pepper, to taste
Instructions
- Cook the bacon: Heat a large pot over medium heat. Add the chopped bacon and cook for 5-6 minutes until it becomes golden and crispy. Remove the bacon from the pot with a slotted spoon and set aside on a plate, leaving the rendered bacon fat in the pot.
- Sauté vegetables: Add 2 tablespoons of butter to the bacon fat in the pot. Once melted, add the chopped onion, minced garlic, and chopped celery. Cook for 4-5 minutes until the vegetables are softened and fragrant.
- Add flour: Stir in ⅓ cup of flour, mixing it thoroughly with the sautéed vegetables to form a roux that will thicken the chowder.
- Add liquids and potatoes: Gradually pour in the chicken broth and the reserved clam juices, stirring constantly. Add the diced potatoes, Italian seasoning, and bay leaves. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for 10-15 minutes, or until the potatoes are tender when pierced with a fork.
- Finish the chowder: Stir in the heavy cream and the drained chopped clams. Return the cooked bacon to the pot. Season with salt and black pepper to taste. Heat through for a few minutes but do not boil. Remove bay leaves before serving.
Notes
- To enhance flavor, reserve the clam juice from the canned clams and add it to the broth.
- For a thicker chowder, cook a little longer after adding the flour to ensure no raw flour taste remains.
- You can substitute heavy cream with half-and-half for a lighter version, but the chowder will be less rich.
- Serve with oyster crackers or crusty bread for dipping.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
