Recipe by Nichol
"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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butter, or as needed
cubed, red skin-on potatoes
1 (8 ounce) bottle
clam juice, divided
1 1/2 teaspoons
ground black pepper
heavy whipping cream, or to taste
dried dill weed
2 (6.5 ounce) cans
spinach, or more to taste
salt and ground black pepper to taste
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, although I have not made this particular recipe it is very simular to one I have made several times.
PS: To "Ron the Cook", yes, you add the bacon at the end with the drippings, keeps the bacon from melting into the chowder.
I have not tried this recipe,but it sounds like it is very good. My complaint is that I don't know what to do with the bacon. You never say what to do with it after it is drained on paper towels. I find this problem with a lot of recipes. Something is left out. I figure it goes in at the end,but never says so. I have added it to my recipe box.
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Bacon Clam Chowder
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 667
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