This Classic Clam Chowder is rich, creamy, and deeply comforting—the kind of soup that feels like a warm blanket on a busy weeknight. Crispy bacon lays down a smoky base, while onion, celery, and garlic soften into a savory foundation. Tender potatoes give the chowder body, and canned clams (yes, they work beautifully here) bring briny depth without fuss. Finished with cream, the texture is velvety and satisfying, with a gentle herb note from thyme and a subtle warmth from white pepper.
I’ve made this countless times when I wanted something cozy but didn’t want to babysit a pot all afternoon. It comes together easily in one Dutch oven, uses pantry staples, and tastes even better the next day. My family loves it with crackers or crusty bread, and it’s just as welcome on a chilly night as it is for a casual weekend lunch.
If you’re looking for a reliable, crowd-pleasing chowder that doesn’t require fresh clams, this one earns its place in the rotation. Love this recipe? Pin it to your Soup Recipes board on Pinterest so you don’t lose it!
Easy Creamy Clam Chowder with Bacon
Course: Soup6
servings15
minutes30
minutes420
kcalA comforting, creamy clam chowder made with bacon, potatoes, canned clams, and pantry staples.
Ingredients
4 slices bacon
2 celery ribs, finely chopped
1 large onion, chopped
1 garlic clove, minced
3 small potatoes, peeled and cut into ½-inch cubes
1 cup water
8 oz clam juice
3 tsp chicken bouillon granules
¼ tsp white pepper
¼ tsp dried thyme
⅓ cup all-purpose flour
2 cups heavy cream, divided
2 cans (6 ½ oz each) chopped clams, undrained
Directions
- In a Dutch oven over medium heat (about 175°C / 350°F surface heat), cook the bacon until crisp. Remove to a paper towel-lined plate and set aside.
- In the bacon drippings, sauté the celery and onion until tender, about 5–6 minutes. Add the garlic and cook for 1 minute more.
- Stir in the potatoes, water, clam juice, bouillon, white pepper, and thyme. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, or until the potatoes are tender.
- In a small bowl, whisk the flour with 1 cup of the heavy cream until completely smooth.
- Slowly stir the cream mixture into the soup. Bring back to a gentle boil and cook, stirring constantly, for about 2 minutes, until thickened.
- Stir in the clams and the remaining 1 cup of cream. Heat through gently without boiling.
- Crumble the reserved bacon and sprinkle over the top just before serving.
Cooking Notes
- Do not boil after adding cream to prevent curdling.
- Cut potatoes evenly for consistent cooking.
- Whole milk can be used in place of cream, but the chowder will be lighter.
- Taste before salting; bouillon and clams add plenty of seasoning.
Nutrition
Estimated Nutrition per Serving (Yields: 6 servings)
- Calories: 420 kcal
- Fat: 32.1 g
- Carb: 20.4 g
- Protein: 14.8 g
Recipe Science
This chowder is thickened using a cream slurry rather than a traditional roux. Flour dispersed in cold cream hydrates evenly, allowing starch granules to swell smoothly when heated, which minimizes lumping. Bacon fat provides a flavorful lipid base, enhancing aroma and mouthfeel while carrying fat-soluble flavors from garlic and thyme.
Simmering the potatoes directly in the seasoned liquid allows starch to release naturally, adding body before the dairy is introduced. Clams are added at the end to preserve tenderness, as prolonged boiling would tighten their proteins.
From a practical standpoint, this soup is well suited to home cooking and reheats gently. Dietary Notes & Health Alerts: One serving exceeds 20% of the FDA daily value for saturated fat and sodium, classifying both as High. To reduce impact, use half-and-half instead of heavy cream, reduce bacon by half, or serve smaller portions with a vegetable side.
Why You’ll Love This Recipe
- Pantry-Friendly: Canned clams work perfectly.
- One-Pot Meal: Minimal cleanup.
- Rich but Balanced: Creamy without being heavy.
- Great Leftovers: Flavor improves overnight.
FAQ
- Can I freeze this chowder?
Freezing is not recommended due to the cream-based broth. - What potatoes work best?
Yukon Gold or red potatoes hold their shape well. - Can I skip the bacon?
Yes, but you’ll lose some smoky depth; add butter instead. - How do I thin it if it gets too thick?
Stir in a splash of milk or clam juice while reheating.
Conclusion
This clam chowder is proof that comfort food doesn’t need to be complicated. Make it your own, take your time, and enjoy the process—that’s where the best meals come from. What do you like to serve with a bowl of chowder? Happy cooking, from my kitchen to yours!
