One-Pot Creamy Clam Chowder with Bacon and Potatoes
This Clam Chowder is a one-pot recipe that’s great for busy moms. It’s creamy and hearty, with bacon, potatoes, and tender clams. A cozy and comforting make-ahead meal for family lunch or dinner. It’s also an ideal starter for a seafood-themed meal.
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It’s also an ideal starter recipe, best paired with warm bread or a side salad. For something extra cozy, try it with my Pull-Apart Bread Loaded with Bacon and Cheese—Or serve it alongside a chilled Amish Potato Salad for a little creamy contrast.
How to Make Clam Chowder
Ingredients you’ll need for this recipe
Step by Step Guide
1. Fry the bacon in a pan (no oil needed!) for about 6–7 minutes, until it’s crispy. Set aside to cool.
2. In a big saucepan, heat your olive oil on low and sauté the onion and celery for about 5 minutes. Add in that chopped garlic and stir it for another minute.
3. Next, stir in the salt, pepper, Worcestershire sauce, and hot sauce. Let that all set for a minute.
4. Sprinkle in the flour and stir, stir, stir for 2 minutes to cook it out.
5. Now pour in the chicken broth, cream, clam juice, and bay leaves. Give it a good stir to break up any lumps from the flour.
6. Toss in your chopped potatoes and let it all simmer for 20 minutes until they’re nice and soft.
7. About 5 minutes before you’re ready to serve, add the clams. Let them heat through and soak up all.
Serve and Enjoy!
Top each bowl with the crispy bacon (crumble it right on top!) and maybe a sprinkle of chopped parsley. Add some crusty bread or oyster crackers on the side.
Important Recipe Notes
- No oil needed for the bacon: It’ll crisp up in its own fat—just use a cold pan and let it cook slowly.
- Use canned clams if you’re short on time: Just drain them and stir them in during the last 5 minutes, same as fresh ones.
- If you like a thicker chowder, mash a few of the potatoes right in the pot near the end of cooking.
- This soup can be made ahead, and actually tastes even better the next day once the flavors have had time to mingle. Just store it in the fridge and reheat gently.
One-Pot Creamy Clam Chowder with Bacon and Potatoes
Ingredients
- 6 strips of bacon
- 2 tbsp olive oil
- 1 onion chopped
- 1 celery stalk chopped
- 2 cloves garlic finely chopped
- 1 tbsp hot sauce
- 1 tbsp Worcestershire sauce
- 2 cups chicken broth
- 1 cup cream
- 3 tbsp flour
- 1 cup clam juice
- 2 cups clams
- 3–4 bay leaves
- 3 potatoes peeled and chopped
- ½ tsp salt
- ½ tsp pepper
Instructions
- Fry the bacon in a pan (no oil needed!) for about 6–7 minutes, until it’s crispy. Set aside to cool.
- In a big saucepan, heat your olive oil on low and sauté the onion and celery for about 5 minutes. Add in that chopped garlic and stir it for another minute.
- Next, stir in the salt, pepper, Worcestershire sauce, and hot sauce. Let that all set for a minute.
- Sprinkle in the flour and stir, stir, stir for 2 minutes to cook it out.
- Now pour in the chicken broth, cream, clam juice, and bay leaves. Give it a good stir to break up any lumps from the flour.
- Toss in your chopped potatoes and let it all simmer for 20 minutes until they’re nice and soft.
- About 5 minutes before you’re ready to serve, add the clams. Let them heat through and soak up all.
- Top each bowl with the crispy bacon (crumble it right on top!) and maybe a sprinkle of chopped parsley. Add some crusty bread or oyster crackers on the side.
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