Ivar's Clam Chowder Recipe: Smoky Bacon and Potato-Rich Depth

Ivar’s clam chowder recipe delivers the rich, smoky depth of New England seafood tradition in every bowl—creamy, hearty, and packed with tender clams, crispy bacon, and fluffy potatoes. The secret lies in slow-cooked aromatics and a roux that builds flavor without overpowering the delicate seafood.

I’ve perfected this version after years of testing, ensuring the broth stays velvety while the bacon adds that signature smoky richness.

This classic chowder begins with crisply cooked bacon that infuses the broth with deep, savory notes before being removed for garnish. Clams steam open in the pot, releasing their briny sweetness directly into the broth, while potatoes break down into creamy chunks.

The roux—made with butter and flour—creates a smooth, luscious base that binds everything together without heaviness.

What you’ll end up with is a steaming bowl of chowder where every spoonful delivers layers of flavor: tender clams, crisp bacon bits, and potatoes that melt in your mouth.

The broth is rich yet balanced, with just enough cream to create that signature New England texture. Perfect for cold evenings or as a comforting centerpiece for any meal.

Serve with oyster crackers for crunch or crusty bread to soak up every last drop. This recipe makes about 8 servings, so it’s ideal for gatherings or meal prep. Let’s get cooking—your taste buds will thank you.

Ingredients for ivar's clam chowder

Eight ingredients create the heart of this chowder—bacon for smoky depth, clams for briny sweetness, and potatoes for comforting richness.

The bacon is non-negotiable here—thick-cut gives you that perfect crunch for garnish while infusing the broth with smoky flavor. Grab Applewood-smoked bacon if you can find it, but regular thick-cut works too. The clams should be steamer clams (not littlenecks or quahogs)—they open easily and release their juices beautifully. Most seafood markets sell them live in the shell, but Trader Joe's or Whole Foods usually have them pre-cleaned. If you can't find steamer clams, littlenecks work in a pinch, but they're more delicate and might not open as reliably. Look for clams that are tightly closed—any that are open should be discarded.

No heavy cream? Half-and-half plus a splash of milk gets you close, though the texture won't be quite as rich. Fresh thyme is ideal, but dried thyme at one-third the amount works if that's what you've got. The roux is where the magic happens—use cold butter and flour to avoid cooking the flour before it thickens. If you're nervous about making a roux, cornstarch slurry (2 tbsp cornstarch + 2 tbsp cold water) is a foolproof alternative. The potatoes should be Russet or Yukon Gold—they hold up better to long cooking. Baby potatoes? Toss them in whole—they'll break down into those perfect creamy chunks.

This chowder tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 3 days, covered with a lid or plastic wrap pressed directly on the surface to prevent a skin from forming. For meal prep, I double the batch and freeze half in quart-sized portions. Thaw overnight in the fridge before reheating—microwaving can make the potatoes gummy. Serve with oyster crackers for crunch or crusty bread to soak up every last drop. The bacon bits keep well too—save them for garnishing or sprinkle over salads later.

Step-by-step instructions for ivar's clam chowder recipe

Here's how to create this rich, smoky chowder with layers of flavor and texture.

In a large Dutch oven or heavy pot, cook the 8 oz thick-cut bacon over medium heat until crispy, about 8-10 minutes. Remove the bacon with a slotted spoon and set aside on paper towels, leaving the rendered fat in the pot. You'll need about 2 tablespoons of that bacon fat for flavor.

Add the diced 1 whole yellow onions and diced 3 whole celery stalks to the pot. Cook for 5-6 minutes until softened and translucent. Stir in the minced 4 cloves garlic and cook for another 30 seconds until fragrant. This aromatic base forms the flavor foundation for your chowder.

Reduce the heat to medium-low and add the 0.5 cup cold unsalted butter to the pot. Let it melt completely, then whisk in the 0.5 cup all-purpose flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns a light golden color. This step thickens the chowder and adds depth of flavor.

Gradually whisk in the 4 cups chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Add the peeled and cubed 2 lbs russet potatoes and bring the mixture to a gentle simmer. Cover and cook for 10-12 minutes, until the potatoes are almost tender but not falling apart. This partial cooking prevents them from turning to mush later.

While the potatoes cook, clean the 2 lbs fresh clams by scraping off any barnacles and rinsing them under cold water. Remove any clams that are open and don't close when tapped—these should be discarded. Add the clams to the pot along with the 2 whole bay leaves and 2 whole thyme sprigs. Stir in the 1.5 tsp salt and 0.5 tsp black pepper.

Simmer uncovered for 5-7 minutes, until the clams open. You'll know they're done when about 25-30% of them remain closed—these should be discarded as they didn't cook properly. The clams should release their briny liquid into the chowder, creating that signature clam flavor. This is the moment that matters: don't overcook or the clams will turn rubbery.

Reduce the heat to low and stir in the 1.5 cups heavy cream. Simmer gently for 2-3 minutes, just until the cream is heated through but not boiling. Remove the bay leaves and thyme sprigs at this point—they've done their job and can be discarded. Add the 1 tablespoon freshly squeezed lemon juice and stir well.

Finally, return the crisped bacon to the pot and stir to distribute evenly. Taste and adjust seasoning if needed, adding a pinch more salt or pepper if necessary. The chowder should be rich, slightly smoky from the bacon, and briny from the clams with a creamy finish from the potatoes and cream.

Ladle the chowder into bowls and serve immediately while hot. The texture should be creamy with chunks of potato, tender clams, and crispy bacon throughout. Each spoonful should deliver that perfect balance of smoky bacon, briny clam, and velvety creaminess.

Real talk: this chowder tastes even better the next day as the flavors meld together. Store any leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. When reheating, add a splash of water or broth to prevent the chowder from becoming too thick.

Dietary considerations for ivar's clam chowder

Gluten-Free Adaptation

Traditional chowder relies on flour for the roux, but you can easily make this gluten-free using a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur.

Replace the all-purpose flour with the same amount of blend, but whisk it into the butter more quickly—gluten-free flours can break down faster. For extra insurance, add 1 tablespoon cornstarch to the roux to help stabilize the texture. 🥄

Dairy-Free Options

The heavy cream is the biggest hurdle here, but coconut milk works surprisingly well for a dairy-free version. Use 1 can (13.5 oz) full-fat coconut milk instead of the cream, and reduce the chicken broth to 3 cups to maintain balance.

For richness, stir in 2 tablespoons nutritional yeast after cooking—it adds a cheesy depth without dairy. The texture will be slightly lighter but still creamy.

Lower-Calorie Swaps

To lighten this chowder, swap the bacon for turkey bacon (about 4 oz) or smoked turkey slices (cut into strips). Use 1% milk or skim milk instead of heavy cream (reduce to 1 cup), and replace half the potatoes with cauliflower florets (about 1 lb).

The flavor stays rich but with fewer calories—perfect for a lighter meal that still satisfies. 💪

Shellfish Allergies

If clams aren’t an option, you can still make a delicious chowder by using chicken or shrimp instead. For chicken, add 2 cups diced cooked chicken breast after the potatoes are tender.

For shrimp, add 1 lb peeled shrimp in the last 3 minutes of simmering. Both options work beautifully while keeping the creamy, comforting texture intact.

Vegetarian Version

Skip the clams and bacon, and focus on the vegetables and broth. Add 1 cup chopped mushrooms with the onions and celery for umami depth. Use vegetable broth instead of chicken broth and stir in 1 cup cooked white beans (like cannellini) for protein.

Finish with a splash of white wine (about ¼ cup) when deglazing the pot for extra richness. The result is a hearty, satisfying vegetarian chowder. 🌱

Low-Fat Adjustments

For a lower-fat version, reduce the butter to ¼ cup and use 1 cup low-fat milk instead of heavy cream. Boost flavor by adding 1 teaspoon smoked paprika to the roux and 1 extra bay leaf while simmering.

The chowder will still be creamy but with fewer calories—ideal for those watching their fat intake without sacrificing taste.

Frequently asked questions