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Creamy Clam Chowder with Bacon

This is a really basic New England clam chowder that's hearty enough for dinner. The bacon adds just enough smokiness without overpowering the clams.
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Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients

~6 servings

  • ~4 lbs red potatoes about 8 medium potatoes, peeled and cubed into 1-inch pieces
  • 1 1/2 cups chopped onion about 1 large onion
  • 5 slices center-cut bacon
  • 2 cans whole baby clams 10-ounce
  • 2 bottles clam juice 8-ounce
  • 3/4 tsp Diamond Crystal kosher salt
  • 1/2 tsp black pepper
  • 2 tsp Worcestershire sauce
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 3 cups whole milk
  • 1 1/2 cups whipping cream
  • 1/3 cup all-purpose flour
  • Red pepper flakes to taste

Instructions

  • Cook bacon in soup pot until crisp; remove and reserve 2 tablespoons grease.
  • Add clam juice, potatoes, onions, seasonings; bring to boil then simmer 20 minutes.
  • Mash half the potatoes, leaving chunks for texture.
  • Blend milk, cream, flour until smooth; stir into pot and cook until thickened.
  • Add clams, boil briefly, then simmer 2 minutes.
  • Remove bay leaf, top with crumbled bacon and red pepper flakes.

Notes

Refrigerate up to 3 days. Does not freeze well.
Tried this recipe?Leave a comment below & let me know!