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Potato Bacon Clam Chowder Popular Recipes

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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 don't always measure exactly, more of an eye for ingredients as I go along. Feel free to experiment."

Ingredients :

  • 4 slices bacon, diced
  • 1 tablespoon butter, or as needed
  • 1/4 cup diced onion
  • 2 cups cubed, red skin-on potatoes
  • 1 (8 ounce) bottle clam juice, divided
  • 1/4 cup diced celery
  • 1/4 cup diced carrots
  • 1/4 cup diced mushrooms
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 1/2 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

Instructions :

Prep : 15M Cook : 4M Ready in : 1H
  • Place bacon in a large, heavy saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour bacon drippings into bowl and reserve.
  • 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 the saucepan, and cook until vegetables are just tender, about 15 minutes.
  • 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, 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.
  • 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.

Notes :

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