Rainy Day Clam Chowder with Smoked Bacon and Dill
A comforting bowl of creamy clam chowder enriched with smoked bacon and fresh dill, perfect for Seattle’s iconic rainy days. This american-inspired soups ready in about 50 minutes pairs chopped smoked bacon, unsalted butter, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, 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
- 4 slices, chopped smoked bacon
- 3 tbsp unsalted butter
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 1 medium, diced carrots
- 1/4 cup all-purpose flour
- 2 cups clam juice
- 2 cups whole milk
- 2 cups chopped clams (fresh or canned chopped clams)
- 2 medium, peeled and diced into 1/2-inch cubes russet potatoes
- 2 tbsp chopped fresh dill
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: In a large pot over medium heat, cook 4 slices chopped smoked bacon until crisp, about 6 minutes. Remove bacon with slotted spoon and set aside, leaving bacon fat in pot.
- Step 2: Add 3 tbsp unsalted butter to the bacon fat and melt. Add 1 diced medium yellow onion, 2 diced celery stalks, and 1 diced medium carrot. Sauté for 5 minutes until vegetables are softened and fragrant.
- Step 3: Sprinkle 1/4 cup all-purpose flour over the vegetables and stir continuously for 2 minutes to form a roux.
- Step 4: Gradually whisk in 2 cups clam juice and 2 cups whole milk, stirring constantly to avoid lumps.
- Step 5: Add 2 peeled and diced medium russet potatoes and bring to a simmer. Cook for 15 minutes until potatoes are tender.
- Step 6: Stir in 2 cups chopped clams, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 more minutes, allowing flavors to meld.
- Step 7: Remove from heat and stir in 1 tbsp fresh lemon juice and the reserved crispy bacon.
- Step 8: Serve hot, garnished with extra dill if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rainy Day Clam Chowder with Smoked Bacon and Dill take to make?
Total time is about 50 minutes (15 min prep + 35 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 Rainy Day Clam Chowder with Smoked Bacon and Dill?
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 chopped smoked bacon from drying out.
Can I substitute ingredients in Rainy Day Clam Chowder with Smoked Bacon and Dill?
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 Rainy Day Clam Chowder with Smoked Bacon and Dill for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rainy Day Clam Chowder with Smoked Bacon and Dill?
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.
