Potato Bacon Clam Chowder

Potato Bacon Clam Chowder

1 Review 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
Nichol
Recipe by  Nichol

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. 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.
  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 the saucepan, and cook until vegetables are just tender, about 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, 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.

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Review (1)

Rate This Recipe
Cookieman
0

Cookieman

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 didn't 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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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 1059 cal
  • 53%
  • Fat
  • 74.1 g
  • 114%
  • Carbs
  • 57.6 g
  • 19%
  • Protein
  • 42.4 g
  • 85%
  • Cholesterol
  • 288 mg
  • 96%
  • Sodium
  • 1455 mg
  • 58%

Based on a 2,000 calorie diet

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