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Recipe: Potato Bacon Clam Chowder

A white, cream-based chowder, this recipe adds more then the usual ingredients. I added skin-on red potatoes, spinach leaves, mushrooms, and bacon for both flavor and texture. I dont always measure exactly, more of an eye for ingredients as I go along. Feel free to experiment.

Potato Bacon Clam Chowder Ingredients

  • 4 slices bacon, diced

  • 1 tablespoon butter, or as needed

  • cup diced onion

  • 2 cups cubed, red skin-on potatoes

  • 1 (8 ounce) bottle clam juice, divided

  • cup diced celery

  • cup diced carrots

  • cup diced mushrooms

  • 1? teaspoons ground black pepper

  • 1 teaspoon salt

  • cup butter

  • 1 cup all-purpose flour

  • 2 cups whole milk

  • 1 pint half-and-half

  • 1 cup heavy whipping cream, or to taste

  • 2 bay leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon dried dill weed

  • 2 (6.5 ounce) cans minced clams

  • 6 leaves spinach, or more to taste

  • salt and ground black pepper to taste

How to Make Potato Bacon Clam Chowder

  1. Place bacon in a large, heavy saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate. Pour bacon drippings into bowl and reserve.

  2. Melt 1 tablespoon butter in the same saucepan over medium-high heat. Cook and stir onions in hot butter until soft, 5 to 8 minutes. Add potatoes, 1/2 the bottle of clam juice, celery, carrots, mushrooms, 1 1/2 teaspoons pepper, and 1 teaspoon salt; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes.

  3. Melt 1/2 cup butter in a large pot over medium heat. Whisk flour into melted butter until smooth. Whisk milk, half-and-half, and cream into flour mixture until smooth and slightly thickened, about 10 minutes. Stir vegetable mixture, remaining clam juice, bay leaves, thyme, and dill into cream mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender and chowder is hot, 15 minutes.

  4. Stir minced clams, spinach leaves, and reserved bacon drippings into chowder. Cook until clams are heated through, 3 to 5 minutes. Season with salt and pepper to taste and garnish with cooked bacon.

Potato Bacon Clam Chowder Nutritions

  • Calories: 1059.3 calories

  • Carbohydrate: 57.6 g

  • Cholesterol: 287.5 mg

  • Fat: 74.1 g

  • Fiber: 3.4 g

  • Protein: 42.4 g

  • SaturatedFat: 43.9 g

  • ServingSize:

  • Sodium: 1358.1 mg

  • Sugar: 7.8 g

  • TransFat:

  • UnsaturatedFat:

Potato Bacon Clam Chowder Reviews

  • Lovely recipe. Did I miss something? Mine had clams.

  • This recipe has it almost right.. I put my potatoes boiling in a small pot. After cooking the bacon in the big pot I removed it and added my chopped veggies(not potatoes) and butter to the meat drippings. May have added some of the clam juice to help. Softened those then added not quite a cup of flour and cooked a min or two stirring the whole time. Then The rest of the clam juice plus another bottle while stirring and bring to a simmer til thickened. Added the milk and creams, seasonings, bacon and potatoes and let sit a bit. Then at last the clams and a pinch of sugar Was pretty good but a day or 2 later reheated it was amazing I would highly recommend making it the day before for a make ahead meal I did not use spinach and would also add more clams next time.

  • I do not understand all the reviews from ppl who said there were no clams.. it is listed in the ingredient list AND added to soup in step number four. "STIR IN MINCED CLAMS...". THTIS IS A MARVELOUS RECIPE, tho I did not add the spinach.

  • I used green onions, more celery, carrots,skim milk, 2 bottles of clam juice, chopped up the bacon and added in last 10 minutes. Topped each bowl with bacon,cheese,tortilla strips. Seasoned with Old Bay seasoning also. Alan loved it.

  • Yes, this was an easy recipe and yummy, too. I didnt have whole milk (used 2%), clam juice, nor half and half. The other changes I made were using 2 cups whipping cream, doubled all the spices and the vegetables, added 1 t garlic powder and decreased flour to 1/2 cup. Wow, it was a good recipe

  • Awesome recipe. Had to add more milk to keep it from being too thick but other than that I give it 100%.

  • I used green onions, more celery, carrots,skim milk, 2 bottles of clam juice, chopped up the bacon and added in last 10 minutes. Topped each bowl with bacon,cheese,tortilla strips. Seasoned with Old Bay seasoning also. Alan loved it.

  • This does look like a good recipe but personally I would not go through all the work and not add the clam. With that said, if someone didnt like the clams then this would be a good recipe, although I have not made this particular recipe it is very simular to one I have made several times.PS: To "Ron the Cook", yes, you add the bacon at the end with the drippings, keeps the bacon from melting into the chowder.

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