If you’re craving a bowl of comfort that’s both hearty and fresh, this Creamy Clam Chowder with Bacon and Fresh Herbs Recipe is exactly what you need. Perfect for chilly evenings or anytime you want a satisfying seafood soup that feels like a warm hug in a bowl, this chowder blends smoky bacon, tender clams, and fragrant herbs into a silky, luscious base you’ll come back to again and again.
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In the Kitchen
This Creamy Clam Chowder with Bacon and Fresh Herbs Recipe is a wonderful balance of rich creaminess and bright herb freshness with a smoky bacon crunch that elevates the whole dish. I love making this when I want something both cozy and a little fancy without too much fuss.
- Juicy and Tender Every Time: Cooking bacon first infuses the soup with smoky goodness while gently softening the veggies to keep the clams tender.
- Golden, Satisfying Finish: The blend of cream and milk gives you that silky texture that clings beautifully to every spoonful.
- Simple Ingredients, Big Impact: Using fresh thyme and parsley brings that fresh garden aroma to uplift the rich flavors.
- Weeknight to Weekend Ready: It’s quick enough for a busy night but special enough to impress guests or have on a cozy weekend.
Ingredients at a Glance
Choosing the best ingredients makes all the difference when you’re aiming for a deeply flavorful chowder. Fresh herbs, quality clams, and smoky bacon set the stage for the magic that unfolds.
- Bacon: Go for thick-cut if you can; it crisps up nicely and lends a hearty, smoky aroma.
- Clams: Canned chopped clams with juice work well, just be sure to drain and reserve the juice for depth.
- Potatoes: Use waxy potatoes like Yukon Gold that hold their shape without turning mushy.
- Fresh Herbs: Thyme and parsley brighten the creamy base—fresh is best here.
- Celery and Onion: These classic aromatics build the flavor backbone for the broth.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Creamy Clam Chowder with Bacon and Fresh Herbs Recipe
Step 1 — Crisp the Bacon and Sauté the Veggies
Start by heating a large pot over medium heat and cooking your chopped bacon until it’s golden and crisp. This usually takes about 6–8 minutes. I like to use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot—that's where your flavor magic begins. Next, toss in the chopped onion and celery, stirring occasionally until they soften and become fragrant, about 4–5 minutes. You'll notice this creates a wonderful savory base that sets your chowder apart.
Step 2 — Tenderize Potatoes in Chicken Broth
Add your diced potatoes to the pot, then pour in the chicken broth. Crank the heat up to bring the mixture to a boil, then reduce to a gentle simmer once it’s bubbling. Let the potatoes cook until they’re fork-tender, usually around 15 minutes. This broth absorbs all those onion, celery, and bacon flavors, making every bite feel comforting and layered. Keep an eye on the heat so it simmers gently—too high and the potatoes might break down.
Step 3 — Bring in the Clams, Cream, and Fresh Herbs
Once your potatoes are just right, stir in the reserved clam juice along with the chopped clams. Pour in the heavy cream and milk, then sprinkle in the thyme. Season with salt and pepper to your taste. Heat everything through until it’s hot, but be careful not to boil it after adding cream — you want that silky texture to hold, not curdle. This step is where the chowder becomes indulgently creamy, with the clams adding a subtle briny sweetness that’s balanced by the fresh herbs.
Step 4 — Serve with Crispy Bacon and Fresh Parsley
Ladle your chowder into warm bowls and sprinkle the reserved crispy bacon bits on top. A handful of freshly chopped parsley adds brightness and a pop of color that makes the dish feel extra special. I love how the bacon’s crunch contrasts the chowder’s silkiness, creating that perfect mouthfeel every time. Dig in while it’s hot and enjoy the burst of flavors!
Things to Remember
While this Creamy Clam Chowder with Bacon and Fresh Herbs Recipe feels simple, paying attention to timing and texture really makes a difference. Don't rush simmering the potatoes or overheating the cream — those little details ensure the perfect, velvety chowder you’ll be proud to serve.
- Doneness Cue: Potatoes should be fork-tender but intact, giving a slight bite without falling apart.
- Temperature Trick: Avoid boiling after adding cream to prevent curdling — gentle warmth is key.
- Make-Ahead Move: Prep bacon and chop veggies ahead to save time on busy nights.
- Common Pitfall: Don’t discard the clam juice; it packs a ton of briny flavor essential to the chowder.
Ways to Serve It
Finishing Touches
A final sprinkle of fresh parsley is my go-to, but you can also try snipped chives or a little cracked black pepper to emphasize freshness. A drizzle of good olive oil can add a subtle richness, enhancing the creamy broth without overwhelming the delicate clam flavor. These touches bring your Creamy Clam Chowder with Bacon and Fresh Herbs Recipe from simple to spectacular.
Plays Well With
This chowder pairs beautifully with crusty bread or oyster crackers for dipping. A simple green salad with a light vinaigrette balances the richness. For a heartier meal, roasted asparagus or sautéed green beans lend a fresh, crisp contrast to the creamy chowder bowl.
Simple Plating Upgrades
Serve in rustic bowls or mugs for a cozy vibe, and add a lemon wedge on the side for guests to squeeze in a little zesty brightness. A small ramekin of extra crispy bacon bits or chopped herbs encourages everyone to customize their bowls, making the meal interactive and fun.
Make-Ahead & Keeping Fresh
Storing Leftovers
Keep leftover chowder in an airtight container in the fridge for up to 3 days. Use glass containers if you can — they keep flavors fresher and reheat more evenly. You might notice the potatoes soak up broth over time; a splash of milk or broth when reheating will refresh the texture nicely.
Freezing Tips
This chowder freezes okay, but because of the cream and potatoes, texture may change slightly. Freeze in portioned containers and thaw overnight in the fridge for best results. Reheat gently to avoid cream separating, and stir well before serving to redistribute the flavors.
Reheating Creamy Clam Chowder with Bacon and Fresh Herbs Recipe Without Drying Out
For best results, reheat on the stove over low heat, stirring often and adding a splash of milk or broth if it feels too thick. If you prefer the microwave, do it in short bursts, stirring in between to keep the chowder creamy and avoid hot spots. Avoid boiling during reheating to keep that smooth texture intact.
Frequently Asked Questions
Absolutely! If using fresh clams, steam them until they open, remove the meat, and reserve the cooking liquid to replace the canned clam juice. This adds a wonderful fresh seafood flavor, though it requires a bit more prep time.
You can substitute with full-fat milk and a bit of butter to mimic creaminess, but the chowder won't be quite as rich. Another option is half-and-half for a lighter version.
Use coconut milk or canned cashew cream instead of milk and heavy cream. Keep in mind this will change the flavor profile slightly but still results in a creamy, comforting chowder.
Yes, you can make it a day ahead and store it in the fridge. Reheat gently before serving, adding a splash of broth or milk to revive the texture if needed.
Final Thoughts
In my kitchen, this Creamy Clam Chowder with Bacon and Fresh Herbs Recipe has become a reliable favorite — comforting enough for a casual dinner yet impressive enough for company. The smoky bacon and fresh herb notes make the creamy broth sing, and I’m sure once you try it, it’ll become a staple in your recipe box too. Warm up a bowl, grab some crusty bread, and enjoy this delicious little celebration of seaside flavors right at home.
PrintFull Printable Recipe
Creamy Clam Chowder with Bacon and Fresh Herbs Recipe
A creamy and hearty Clam Chowder made with crispy bacon, tender potatoes, fresh clams, and a blend of cream and milk for a rich, comforting soup perfect for chilly days.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
Soup Base
- 4 slices bacon, chopped
- 1 onion, chopped
- 1 cup celery, chopped
- 2 cups chicken broth
- 2 cups diced potatoes
Seafood and Dairy
- 1 can (10 ounces) chopped clams, drained (reserve juice)
- 1 cup heavy cream
- 1 cup milk
Seasonings and Garnishes
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Cook Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pot for flavor.
- Sauté Vegetables: Add the chopped onion and celery to the pot with the bacon drippings. Cook and stir until the vegetables are softened and fragrant.
- Simmer Potatoes: Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Add Clams and Dairy: Stir in the reserved clam juice, chopped clams, heavy cream, milk, thyme, salt, and pepper. Gently heat the chowder through without boiling to prevent curdling.
- Serve: Ladle the clam chowder into bowls and garnish with the crispy bacon and fresh parsley if desired. Serve hot for best flavor.
Notes
- Reserve the clam juice as it adds a lot of flavor to the chowder.
- Do not boil the chowder after adding cream to prevent curdling.
- Use russet or Yukon gold potatoes for best texture.
- For a thicker chowder, mash some of the potatoes while simmering.
- Fresh parsley adds a nice color and freshness but is optional.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
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