Potato Bacon Clam Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside, leaving the bacon grease in the pot.
• STEP 2.Add the onions and celery to the pot and cook until they are soft and translucent.
• STEP 3.Add the potatoes, clam juice, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
• STEP 4.In a separate saucepan, melt the butter and whisk in the flour to make a roux. Cook for a few minutes until the roux is golden brown.
• STEP 5.Slowly whisk in the milk and cook until the mixture thickens.
• STEP 6.Add the roux mixture to the pot with the potatoes and stir well to combine.
• STEP 7.Add the clams and bacon to the pot and simmer for a few more minutes until heated through.
• STEP 8.Season with salt, pepper, and any additional herbs or spices to taste.
• STEP 9.Serve the chowder hot with a sprinkle of fresh parsley on top.

Cooking Tips

• For a smokier flavor, use smoked bacon.
• If you prefer a thicker chowder, mash some of the potatoes with a fork before adding the roux mixture.
• If you don't have clam juice, you can use the liquid from the canned clams.
• To make it a complete meal, serve the chowder with a side salad or crusty bread.

Storage and Serving

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Garnish with fresh parsley before serving.