Smoked Bacon Clam Chowder
A creamy New England-style chowder with smoky bacon, plump clams, and potatoes, simmered to perfection. This american-inspired soups ready in about 50 minutes pairs smoked bacon, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
- 6 slices smoked bacon
- 1 large onion
- 2 cloves garlic
- 2 medium potatoes
- 2 cups clam juice
- 1 cup whole milk
- 1 cup clams
- 1/4 cup all-purpose flour
- 2 tbsp butter
Instructions
- Step 1: Cook 6 slices smoked bacon in a large pot over medium heat until crisp, about 5 minutes. Remove bacon, leaving 2 tbsp bacon fat in the pot.
- Step 2: Add 1 large diced onion and 2 minced garlic cloves to the pot, cook for 3 minutes until softened.
- Step 3: Stir in 2 medium diced potatoes, cook for 2 minutes.
- Step 4: Whisk 1/4 cup all-purpose flour and 2 tbsp butter together until smooth, then add to the pot and cook for 1 minute.
- Step 5: Gradually add 2 cups clam juice and 1 cup whole milk, stirring constantly until smooth.
- Step 6: Add 1 cup drained clams and 6 sliced bacon pieces, simmer for 15 minutes.
- Step 7: Season with salt and pepper to taste.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoked Bacon Clam Chowder take to make?
Total time is about 50 minutes (20 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 Smoked Bacon Clam Chowder?
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 smoked bacon from drying out.
Can I substitute ingredients in Smoked Bacon Clam Chowder?
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 Smoked Bacon Clam Chowder 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 Smoked Bacon Clam Chowder?
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
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
