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Clam Chowder with Bacon

Clam Chowder with Bacon made and served in the glass Anyday dish, featuring a creamy soup with clams, crispy bacon, and potatoes.
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Prep Time

10 mins

Cook Time

15-16 mins
2 reviews

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Clam Chowder with Bacon

2 reviews

This New England-style clam chowder is the ultimate comfort in a bowl—rich, creamy, and packed with flavor. Whole clams, chunky potatoes, and thick-cut bacon come together for a hearty, satisfying bite in every spoonful. Fresh clams bring the best flavor, but if you're short on time, packaged clams work just as well. A splash of Worcestershire sauce at the end adds the perfect tang and depth, making this chowder even more irresistible. Cozy, classic, and downright delicious! 

All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.

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This New England-style clam chowder is the ultimate comfort in a bowl—rich, creamy, and packed with flavor. Whole clams, chunky potatoes, and thick-cut bacon come together for a hearty, satisfying bite in every spoonful. Fresh clams bring the best flavor, but if you're short on time, packaged clams work just as well. A splash of Worcestershire sauce at the end adds the perfect tang and depth, making this chowder even more irresistible. Cozy, classic, and downright delicious! 

All of Anyday’s recipes are tested (and retested!) in many different microwave and home kitchens to make sure they work— and work well. Unless specified otherwise, all recipes should be cooked at full power.

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Dish

The Medium Deep Dish

Ingredients

  • 12 shell-on Manila or littleneck clams, washed and soaked in cold water for 30 mins to get rid of sand
  • 2 slices thick-cut bacon, diced
  • ¼ cup (20g) thinly sliced leeks
  • ½ cup (80g) Yukon gold potatoes, cubed
  • 1 sprig thyme
  • ¾ cup (170ml) clam cooking liquid or chicken stock
  • 1 cup (225ml) heavy cream
  • 1½ tablespoons cornstarch
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 1 teaspoon Worcestershire sauce
  • Chopped parsley and fresh lemon juice for garnish

Preparation

  1. Place the clean clams in an Anyday dish. Cover with the lid (knob lifted).
  1. Steam the clams in the microwave for 9-10 minutes, or until the clams open. If needed, stir and then cook for a bit longer. Allow the clams to rest for 1 minute before opening the dish.
  2. Transfer the clams to a separate bowl, reserving the clam liquid in another bowl. If there’s not enough liquid to fill the indicated amount, add some chicken stock to make up the difference. Set aside.
  3. Add the bacon, leeks, and potatoes to an Anyday dish. Cover and cook for 2-3 minutes, or until the potatoes are almost tender when pierced with a fork and the bacon has partially rendered.
  4. Add the thyme, clam cooking liquid, heavy cream, cornstarch, salt, and pepper. Stir well to combine. When adding the clam liquid, make sure no sand makes it into the soup.
  5. Cover and cook for 4-5 minutes stirring halfway through the cooking time, or until the soup has thickened and the potatoes are fully cooked.
  6. Toss in the steamed clams and Worcestershire sauce and mix well. Sprinkle lemon juice and parsley over the soup and enjoy.

Suggestions

  • Substitute shell-on clams: You can substitute shell-on clams for packaged shell-off clams. Skip the first step since you won’t need to steam the clams, and be sure to purchase clam juice to make up for the lack of cooking liquid.
  • Make it lighter: For a lighter chowder, swap half-and-half for heavy cream to reduce the richness without sacrificing flavor.
  • Add some heat: Stir in a few dashes of hot sauce for a spicy twist that enhances the depth of flavor.
  • Swap leeks for onions: If you prefer, you can substitute leeks with yellow onions for a more classic flavor.

Recipe Notes

  • If using shell-off clams, make sure to skip the first step since you will not need to steam the clams. If using shell-off clams, purchase clam juice to make up for the lack of cooking liquid.
  • Make sure to wash the clams well to avoid any sand from going into the soup.
  • Microwave ovens vary, even with the same wattages, so adjust cooking times as needed to ensure your chowder cooks evenly.
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.

All You Need to Know About Making Whole Clam Chowder with Bacon in the Microwave

What is clam chowder?

Clam chowder is a creamy, comforting soup made with clams, potatoes, bacon, and a rich broth. It’s a classic seafood dish with variations. The most popular variations are New England (cream-based) and Manhattan (tomato-based). This recipe follows the traditional New England style and uses heavy cream for a smooth, velvety texture.

Can I make clam chowder in the microwave?

Yes! An Anyday dish makes it easy to cook clam chowder in the microwave. The silicone-rimmed lid traps steam inside the dish, quickly cooking the clams, bacon, leeks, and potatoes. Heavy cream and broth is then added to the dish, warming everything through.

How do I know when the clams are cooked?

Clams are cooked when their shells open. Allow the clams to rest for a minute after cooking to help them open. If any clams remain closed after microwaving, discard them. They may not be safe to eat.

Do I need to soak the clams before cooking?

Yes, you must soak the clams in cold water for at least 30 minutes to remove sand or grit. This step is essential to prevent a gritty texture in the soup.

What should I do if my clam chowder is too thick or too thin?

If the chowder is too thick, add a little more clam-cooking liquid, chicken stock, or cream. If it’s too thin, microwave for an extra 30 seconds to 1 minute to allow the cornstarch to thicken the soup further.

Can I use canned clams instead of fresh clams?

Yes! If using canned clams, drain them and use bottled clam juice or chicken stock.. Add the canned clams in the final step to prevent them from overcooking.

How long can I store clam chowder?

Store leftover clam chowder in an Anyday dish covered with the lid in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes, stirring halfway through, until heated through.

Can I freeze clam chowder?

We don't recommend freezing cream-based soups because the texture can separate when reheated. However, you can freeze the cooked clams and broth separately in Anytime Freezer Trays. Add fresh cream when reheating for better consistency.

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