Bacon Potato Clam Chowder
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
8 servings
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Calories
356 kcal
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Course
Main Course
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Cuisine
American
Bacon Potato Clam Chowder
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Bob’s Bacon Potato Clam Chowder, a classic New England recipe, makes a comforting, delicious meal for the whole family! Bacon renders, then an onion cooks in the rendered fat. Add flour and butter to create a roux, then add clam juice and whole clams! When the mixture thickens, add milk, potatoes and water. Season with salt and pepper, and simmer until the mixture coats the back of the spoon. Perfect for any season, this chowder sings of the sea.
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Ingredients
- 8 oz. Bacon chopped fine
- ½ white onion chopped
- 2 tablespoons unsalted butter
- ½ cup + 2 tablespoons all-purpose flour
- 2 lbs. chopped clams fresh or frozen; if frozen, these must be defrosted
- 8 oz. clam juice
- 1 qt. 2% milk
- 2 Russet potatoes chopped into bite-sized pieces and cooked until al dente
- 12 oz. water
- Salt and white pepper to taste
Instructions
- In a large Dutch oven or stockpot over medium heat, render the bacon.
- Once the bacon has rendered, remove the meat. (We won’t use this in our recipe, but if you want, you can let it drain on a paper towel and use as a garnish with the chowder is finished.) Leave the bacon fat in the pan.
- Add the onion, stirring until the onion is coated in the bacon fat. Cook until the onion softens, about 3-5 minutes.
- Add the butter, stirring until it melts.
- Measure in the flour to create the roux. Stir the onion, bacon fat, butter and flour together. Let the flour cook until slightly browned, about 5 minutes.
- Lower the heat to the lowest setting. Add the clam juice and the chopped clams to the Dutch oven. Heat slowly as the soup thickens.
- Add the milk, the pre-cooked potatoes and the water. Season with salt and white pepper.
- Slowly heat the chowder over medium heat until the proper consistency. Please take caution that you to not bring to a boil because of the dairy products used in this recipe. The finished chowder should be thick enough to coat the back of a spoon. If the soup gets too thick, add a little more milk to thin it out to proper consistency.
- Serve warm with oyster crackers, and enjoy!
Nutrition Information
Show Details
Serving
1g
Calories
356kcal
(18%)
Carbohydrates
11g
(4%)
Protein
40g
(80%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
8g
Cholesterol
115mg
(38%)
Sodium
1991mg
(83%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 356kcal | 18% |
| Carbohydrates | 11g | 4% |
| Protein | 40g | 80% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 115mg | 38% |
| Sodium | 1991mg | 83% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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