Potato Bacon Clam Chowder recipe
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Ingredients
- 4 slices bacon, diced 1 tablespoon butter, or as needed ¼ cup diced onion 2 cups cubed, red skin-on potatoes 1 (8 ounce) bottle clam juice, divided ¼ cup diced celery ¼ cup diced carrots ¼ cup diced mushrooms 1 ½ teaspoons ground black pepper 1 teaspoon salt ½ 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
Nutrition Info
- 1059.3 caloriescarbohydrate: 57.6 gcholesterol: 287.5 mgfat: 74.1 gfiber: 3.4 gprotein: 42.4 gsaturatedFat: 43.9 gservingSize: -sodium: 1358.1 mgsugar: 7.8 gtransFat: : -unsaturatedFat: : -
Directions Potato Bacon Clam Chowder
Directions
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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.