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Creamy clam chowder with bacon, clams, diced potatoes, and celery in a thick pale cream base.

Creamy Clam Chowder with Bacon

Simmered with bacon, clams, and potatoes, this creamy clam chowder with bacon serves 8 and is ready in 41 minutes.
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Prep Time 10 minutes
Cook Time 31 minutes
Total Time 41 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 slices bacon chopped
  • 2 tbsp butter 28 g
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 ribs celery chopped
  • ⅓ cup all-purpose flour 40 g
  • 3 cups chicken broth
  • 3 cans chopped clams 6.5-oz, drained, juices reserved
  • 2 medium russet potatoes peeled and diced
  • 2 tsp Italian seasoning
  • 2 bay leaves
  • 1 cup heavy cream
  • salt and black pepper

Method
 

  1. Warm a large pot over medium heat. Fry the bacon for 5–6 minutes until golden and crispy. Transfer the bacon to a plate, leaving the fat behind.
  2. Add 2 tbsp butter to the bacon fat. Sauté the onion, garlic, and celery for 4–5 minutes until softened.
  3. Incorporate the flour, stirring until it coats the vegetables.
  4. Pour in the chicken broth, reserved clam juices, potatoes, Italian seasoning, and bay leaves. Bring to a boil, then lower to a gentle simmer. Cook for 10–15 minutes until the potatoes are tender.
  5. Add the heavy cream and chopped clams. Season with salt and pepper to taste.