Chesapeake Bay Clam Chowder with Bacon
A creamy chowder featuring fresh clams, smoky bacon, and a touch of heat from cayenne pepper. This american-inspired soups ready in about 70 minutes pairs (shucked) clams, bacon, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs (shucked) clams
- 4 slices bacon
- 1 onion
- 2 stalks celery
- 2 cloves garlic
- 1 medium potato
- 1/2 cup heavy cream
- 2 tbsp butter
- 2 tbsp flour
- 1/4 tsp cayenne pepper
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Cook 4 bacon slices in a pot until crispy. Remove and crumble. Sauté 1 diced onion, 2 diced celery stalks, and 2 minced garlic cloves in the bacon fat until softened.
- Step 2: Add 1 diced potato and cook 2 minutes. Stir in 2 tbsp flour, 1 tsp thyme, 1 tsp salt, and 1/2 tsp pepper. Gradually add 4 cups clam juice (from clams) and 1 cup water. Bring to a simmer.
- Step 3: Add 2 lbs clams and 1/2 cup heavy cream. Cook 5-7 minutes until clams open. Stir in crumbled bacon and 1/4 tsp cayenne. Simmer 2 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chesapeake Bay Clam Chowder with Bacon take to make?
Total time is about 70 minutes (40 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chesapeake Bay Clam Chowder with Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (shucked) clams from drying out.
Can I substitute ingredients in Chesapeake Bay Clam Chowder with Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chesapeake Bay Clam Chowder with Bacon for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chesapeake Bay Clam Chowder with Bacon?
American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
