Potato Bacon Clam Chowder

Potato Bacon Clam Chowder

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Nichol 1

"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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1 h servings 1059 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1059 kcal
  • 53%
  • Fat:
  • 74.1 g
  • 114%
  • Carbs:
  • 57.6g
  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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. 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.



Lovely recipe. Did I miss something? Mine had clams.

This recipe has it almost right.. I put my potatoes boiling in a small pot. After cooking the bacon in the big pot I removed it and added my chopped veggies(not potatoes) and butter to the meat ...

I do not understand all the reviews from ppl who said there were no clams.. it is listed in the ingredient list AND added to soup in step number four. "STIR IN MINCED CLAMS...". THTIS IS A MARVE...

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, alth...

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