If you’re craving something cozy, rich, and just a little bit special, this Creamy Clam Chowder with Bacon and Fresh Parsley Recipe is exactly what you want to make. It’s the kind of dish that warms you up from the inside out, perfect for chilly evenings or anytime you need a comforting bowl with a seafood twist. Trust me, once you try this chowder, you’ll notice how beautifully smoky bacon and fresh parsley brighten the creamy clams and tender potatoes for a bite you won’t forget.
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Why You’ll Love This Creamy Clam Chowder with Bacon and Fresh Parsley Recipe
Coming from someone who’s made this recipe dozens of times, what makes it stand out is how every spoonful feels like a warm hug—with the perfect balance of creamy, smoky, and fresh flavors. It’s satisfying but never heavy, thanks to the bright hit of parsley and the crunch of bacon.
- Texture you want: Creamy broth with tender potatoes and bits of crisp bacon
- Flavor that pops: Smoky bacon, fresh parsley, and briny clams in every bite
- Everyday ingredients: Mostly pantry staples mixed with convenient canned clams
- Works for any night: Quick to make yet fancy enough to impress friends and family
Ingredient Spotlight
To nail your Creamy Clam Chowder with Bacon and Fresh Parsley Recipe, focusing on the quality and balance of key ingredients makes all the difference. Each one brings something unique to the table, and you can tweak them slightly based on what you have on hand without losing that iconic chowder vibe.
- Bacon: Choose thick-cut for extra chew and rich flavor that crisps nicely
- Potatoes: Russets or Yukon golds work best to hold shape and create smooth creaminess
- Clams: Good-quality canned chopped clams with their juice add authentic sea goodness quickly
Seasonality & Sourcing
Fresh parsley is at its best in spring and summer, so try to get bunches that are vibrant green and fragrant for your chowder. While fresh clams would be wonderful when in season, I love relying on canned clams here—they’re accessible year-round and have a consistent, briny bite. For potatoes and bacon, you don’t need to go fancy—standard grocery store versions work perfectly fine, and this keeps the recipe budget-friendly and doable any night of the week.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by chopping your bacon into bite-sized pieces, and finely dice the onion and celery. I find having everything prepped before heating the pot prevents last-minute scrambling. Set your stove burner to medium heat, then cook the bacon until it’s golden and crisp—this usually takes about 6 to 8 minutes. Be sure not to rush this step; undercooked bacon won’t render all its flavor, but burnt bacon will taste bitter. Once crispy, scoop the bacon out and leave those flavorful drippings in the pot.
Step 2 — Cook & Build Flavor
Next up, add the chopped onions and celery to the bacon drippings and sauté until soft and fragrant, about 5 minutes. You’ll notice a toasty, slightly sweet smell that's key to building your chowder’s base. Stir in the diced potatoes and pour in the chicken broth, bringing everything to a lively boil before turning it down to a gentle simmer. Let the potatoes cook until they're fork-tender, usually 15 minutes. If you overcook them, the texture gets mushy, so keep an eye—you want them soft but still holding shape.
Step 3 — Finish & Rest
This is the magic moment: stir in the reserved clam juice, clams, heavy cream, milk, and thyme. Heat gently until warmed through but avoid boiling here—that could separate the cream and toughen the clams. Taste to adjust salt and pepper, remembering the bacon and clams already add a salty punch. Let it rest off the heat for a few minutes so flavors meld beautifully. When you ladle this chowder into bowls, sprinkle fresh parsley and the crispy bacon on top for freshness and crunch that lift the whole dish.
Troubleshooting Creamy Clam Chowder with Bacon and Fresh Parsley Recipe
If your chowder feels too thick, stir in a splash more milk or broth to loosen it up. Too bland? A pinch more salt or a squeeze of lemon juice brightens everything without overpowering. If potatoes start to get soggy, cut down the simmer time next time or use firmer potatoes like Yukon Gold. And if your bacon bits aren’t crispy enough, give them a quick toast in a dry pan before serving to bring back that satisfying crunch.
Pro Tips
I always keep the stove on medium heat for the onion and celery to gently sweat them, unlocking their sweetness without browning. Timing is everything here—don’t rush cooking the potatoes, but once the cream is in, avoid boiling to keep the texture silky. Leftovers? They improve overnight as flavors deepen, but add fresh parsley right before serving each time. A common slip is boiling cream, which can curdle your chowder—gentle heat is your best friend.
- Heat control: Medium to medium-low keeps flavors balanced and prevents burning
- Timing window: Simmer potatoes until just tender, then finish quickly after adding cream
- Make-ahead move: Cook chowder fully, cool, and refrigerate; reheat gently with a splash of milk
- Avoid this pitfall: Don’t boil after adding cream, or chowder might split
Variations & Substitutions
If you want to switch things up, try swapping bacon for pancetta or smoked sausage for a different smoky note. For a lighter version, you can reduce the cream and milk or use half-and-half. If you’re allergic to shellfish, a similar chowder can be made with smoked haddock or cod flakes. Parsley can be swapped with fresh chives or dill for a delicate herbal twist. Gluten-free? This chowder is naturally so, as long as you check your broth and bacon labels.
Great Debates
One classic debate is butter versus oil for sautéing—the bacon fat here replaces both, but if you want a richer base start, a tablespoon of butter after the bacon is cooked adds that velvety feel. Another is milk versus cream ratio; I prefer a 50/50 mix because cream alone can feel heavy, but milk alone lacks that luscious texture. Fresh versus dried herbs? Fresh parsley at garnish is unbeatable for brightness, but thyme can be dried since its savory depth is less impacted.
Make-Ahead, Storage & Freezing
This chowder keeps wonderfully in the fridge for about 3 to 4 days. Store it in an airtight container to maintain flavor and prevent odors from permeating. When reheating, do so gently on the stove with a splash of milk or broth to loosen the chowder, stirring frequently. Freezing is possible, but the texture of potatoes and cream can change slightly—if you freeze, thaw overnight in the fridge and reheat slowly to preserve as much creaminess as possible.
Yield & Conversions
This recipe serves about 4 hearty portions—perfect for a cozy family dinner or saving leftovers for lunch. To double, simply double all ingredients and use a larger pot. Halving works too; just watch your cooking times closely as smaller amounts may cook faster. For metric conversions, use approximately 225 grams of bacon, 300 grams potatoes, 475 ml chicken broth, 240 ml each milk and cream, and 100 grams celery.
Serving Ideas & Pairings
This chowder shines on its own but pairs beautifully with crusty bread or oyster crackers to soak up every creamy drop. A simple side salad with tart vinaigrette cuts through the richness nicely. For drinks, a crisp white wine like Sauvignon Blanc or a light lager complements the clam’s briny notes. Garnish with an extra dusting of black pepper or a small squeeze of lemon to brighten up the bowl just before serving.
FAQs
Absolutely! Fresh clams will add a vibrant flavor, but they require more prep time—scrub and steam them first, saving the broth to use instead of canned juice. This gives your chowder a fresher, brinier taste.
You can use half-and-half or whole milk instead of heavy cream. Just know the texture will be less rich and creamy. Adding a little flour or cornstarch slurry can help thicken it up without cream.
Since bacon, clams, and broth all add salt, add salt gradually and taste often. Starting with low-sodium broth can also help control the salt level from the beginning.
Yes, but cook the bacon separately for best flavor and texture. Combine the rest and cook on low until potatoes are tender, then stir in clams, cream, and parsley at the end to avoid overcooking.
Notes, Tools & Special Equipment
Use a large heavy-bottomed pot or Dutch oven to cook this chowder evenly and prevent scorching. A sharp chef’s knife makes chopping the bacon, onion, celery, and potatoes quick and safe. A slotted spoon helps remove crispy bacon without excess fat. No special gadgets needed—just your favorite wooden spoon for stirring and a good eyeball for when the potatoes are just right.
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Creamy Clam Chowder with Bacon and Fresh Parsley Recipe
A classic creamy clam chowder with crispy bacon, tender potatoes, and savory clams in a rich broth, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main Ingredients
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cups diced potatoes
- 1 cup celery, chopped
- 2 cups chicken broth
- 1 can (10 ounces) chopped clams, drained (reserve juice)
- 1 cup heavy cream
- 1 cup milk
- 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 drippings in the pot for flavor.
- Sauté Vegetables: Add the chopped onion and celery to the pot with the bacon drippings. Cook over medium heat until the vegetables are softened and fragrant.
- Simmer Potatoes: Stir in the diced potatoes and chicken broth, bringing the mixture to a boil. Then reduce heat and simmer until the potatoes are tender, approximately 15 minutes.
- Add Clams and Cream: Stir in the reserved clam juice, chopped clams, heavy cream, milk, and thyme. Season with salt and pepper to taste. Heat the chowder thoroughly but be careful not to boil to avoid curdling the cream.
- Serve: Ladle the chowder into bowls, garnish with the crispy bacon pieces and fresh parsley if desired. Serve hot for a comforting meal.
Notes
- Use canned clams and their juice for convenience and flavor.
- Do not boil after adding cream to prevent curdling.
- For a thicker chowder, mash some potatoes during cooking.
- Fresh thyme can be substituted with dried thyme if needed.
- Garnish with fresh parsley for added color and freshness.
- Adjust salt and pepper seasoning to your taste.
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