Bob’s Bacon Potato Clam Chowder
Serves 825 mins prep70 mins cook
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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What you need
Instructions
1 In a large Dutch oven or stockpot over medium heat, render the bacon. 2 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. 3 Add the onion, stirring until the onion is coated in the bacon fat. Cook until the onion softens, about 3-5 minutes. 4 Add the butter, stirring until it melts. 5 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. 6 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. 7 Add the milk, the pre-cooked potatoes and the water. Season with salt and white pepper. 8 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. 9 Serve warm with oyster crackers, and enjoy!View original recipe
