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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 1059 Calories

Ingredients

• 1 cup all-purpose flour
• ½ cup butter
• 1 teaspoon salt
• 2 cups whole milk
• 1 teaspoon dried thyme
• salt and ground black pepper to taste
• 2 bay leaves
• 4 slices bacon, diced
• 1 ½ teaspoons ground black pepper
• 2 (6.5 ounce) cans minced clams
• 1 teaspoon dried dill weed
• ¼ cup diced onion
• ¼ cup diced celery
• 1 pint half-and-half
• 1 tablespoon butter, or as needed
• ¼ cup diced carrots
• 2 cups cubed, red skin-on potatoes
• 1 (8 ounce) bottle clam juice, divided
• ¼ cup diced mushrooms
• 1 cup heavy whipping cream, or to taste
• 6 leaves spinach, or more to taste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.