Potato Bacon Clam Chowder

Potato Bacon Clam Chowder

Marci Milcoff

This rich and creamy clam chowder with potatoes and bacon will warm you up on a cold day.

Modified from: Potato Bacon Clam Chowder

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1 h servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  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.
  2. Melt 2 tablespoons butter in the same saucepan over medium-high heat. Cook and stir onions in hot butter until soft, 5 to 8 minutes. Add potatoes, the bottle of clam juice, celery, carrots, 1 teaspoon 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 half-and-half into flour mixture until smooth and slightly thickened, about 10 minutes. Stir vegetable mixture and thyme 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 and bacon into chowder. Cook until clams are heated through, 3 to 5 minutes. Season with salt and pepper to taste.


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