Apr 172018

Bacon makes everything better that is why I put it in my Clam Chowder.  So warm and filling and it just makes ya feel good.

This is how I like to make Clam Chowder with Bacon.

You will need:

  • 1/2 lb bacon, chopped or crumpled
  • 3-5 lbs of gold potatoes, diced, small pieces
  • 1 small sweet onion or 1/2 a large one, diced finely
  • 2 stalks of celery
  • 3 cans of Snow’s Chopped Clams, retain juice you will use it
  • 1/2 stick of butter
  • 3/4 Cup of heavy cream or half and half
  • ground thyme, salt, pepper, granulated garlic, bay leaves, parsley

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In a frying pan, fry bacon until crisp, remove from grease, set aside on paper towels.

Next, in a stock pot melt about 1/2 stick of butter, add onions and potatoes and let cook till potatoes are done.  Open all 3 cans of clams and add just the juice from cans to the stock pot.  Take the clams and put in a strainer or colander and rinse them off, set them aside.

Back to the stock pot, add celery and Bay Leaves, I use 2.  Add seasoning, the parsley, garlic and thyme,  I add about 3/4 to 1 teaspoon each, salt and pepper I do about the same, but use your own discretion, some people don’t like heavy salt.

Add heavy cream or half and half and let simmer for about 10 mins, then add the cooked bacon, either chop it up or crumble it into the pot, lastly add the clams, stir gently and let simmer for about 7-10 mins, taste, add more seasoning if necessary, also remember to remove the Bay Leaves,  then it is ready to serve.  If you have leftovers, it is great the next day.  When reheating, don’t let it boil, just reheat on low to med heat and stir while reheating until hot.

This is one of my favorite go to meals when I am cold or having a bad day because it makes me feel good.  I hope you like it.  Thanks for reading my blog and checking out this recipe.  If you have any questions, just send me an email.







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