Creamy Clam Chowder with Bacon and Herbs

50 Minutes to Perfection: Homemade Clam Chowder

There’s something magical about creating a dish that combines tradition with a personal twist. For me, that’s exactly what this clam chowder recipe embodies—a comforting, hearty soup packed with tender clams, velvety potatoes, and a surprising depth of flavor.

I recently discovered a jar of locally made Salted Herbs and decided to give it a try. Let me tell you—it’s a game changer! A little goes a long way, adding just the right savory kick to marinades, soups, and more. Naturally, I couldn’t resist using it in this clam chowder, and the result was nothing short of perfection.

While I love to honor the classic elements of clam chowder—plenty of clams (because three cans are just right!), tender potatoes, and crisp celery—I also believe in making recipes my own. That’s why I skipped the Old Bay seasoning and leaned into a blend of herbs that make this version uniquely mine. That’s the beauty of cooking: when you create, you own the flavor.

This recipe is ready in just 50 minutes, making it perfect for cozy weeknights or gatherings with friends and family. Serve it with crusty bread for a meal that’s both satisfying and soul-warming.

Ingredients

• 6 slices bacon, diced

• 4 tbsp. unsalted butter

• 2 cloves garlic, minced

• 1 medium onion, diced

• 1 celery stalk, diced

• 2 tsp. FaCs seasoning or

  • 1 tsp. salt

  • ½ tsp. black pepper

  • 1 tsp. smoked paprika

• ½ cup all-purpose flour

• 2 cups milk

• 3 cups vegetable stock (chicken stock also works well)

• 3 (6.5-ounce) cans chopped clams, juices reserved

• 2 bay leaves

• 3 large potatoes (about 6 cups), peeled and diced

• 1 cup 15% cream (or your preferred light cream)

• 1 tbsp. salted herbs (Les Jardins d’Émilie) or

  • 1 ½ tsp. salt

  • 2 tsp. Herbes de Provence

• Optional: Your favorite seasoning blend

Instructions

1. Cook the Bacon
   Heat a large stockpot or Dutch oven over medium-high heat. Add the diced bacon and cook until crispy, about 6–8 minutes. Transfer the bacon to a plate lined with paper towels, leaving about 2 tablespoons of bacon fat in the pot.

2. Sauté the Aromatics
   Lower the heat to medium. Add the butter to the stockpot, followed by the minced garlic, diced onion, and celery. Cook, stirring frequently, until the onions are soft and translucent, about 4 minutes. Sprinkle in the FaCs seasoning (or your alternative spice blend) and stir to combine.

3. Make the Base
   Sprinkle the flour over the vegetables and whisk continuously for about 2 minutes, until lightly browned. Gradually stir in the milk, vegetable stock, clam juice, and bay leaves. Continue stirring until the mixture begins to thicken, about 8 minutes.

4. Cook the Potatoes
   Add the diced potatoes to the pot and bring to a gentle simmer. Cook until the potatoes are fork-tender, about 12 minutes.

5. Add the Cream and Clams
   Stir in the cream and chopped clams. Cook for 1–2 minutes until heated through. Adjust the seasoning with the salted herbs mixture or your preferred spice blend to taste. If the chowder is too thick, add more cream or stock until you reach your desired consistency.

6. Serve and Garnish
   Remove the bay leaves. Ladle the chowder into bowls, top with crispy bacon, and serve immediately.

This chowder pairs beautifully with crusty bread or oyster crackers. Enjoy the cozy flavors of this fall and winter favorite!

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