Best 4 Potato Clam Chowder Recipes

POTATO BACON CLAM CHOWDER

Steps:

• Place bacon in a large, heavy saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate. Pour bacon drippings into bowl and reserve.
• 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, and cook for 15 minutes.
• 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, remaining clam juice, 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.
• 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 and garnish with cooked bacon.

POTATO CLAM CHOWDER

Steps:

• Drain clams, reserving clam juice. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove bacon with a slotted spoon; drain on paper towels., Add onion to drippings; cook and stir 4-6 minutes or until tender. Stir in flour until blended. Gradually stir in water and reserved clam juice; cook and stir until bubbly., Add potatoes and seasonings; bring to a boil, stirring frequently. Reduce heat; simmer, covered, 20-25 minutes or until potatoes are tender, stirring occasionally., Stir in milk, parsley and clams; heat through. Top with bacon.

SWEET POTATO AND CHIPOTLE CLAM CHOWDER

Steps:

• In a large saucepan bring the wine and water to a boil. Add the clams, cover and cook until all of the clams have opened, discarding any that have not. Remove the clams to a bowl and strain the liquid through a fine mesh strainer into a bowl. This should yield 6 cups. If it does not, add some bottled clam juice. In a large saucepan cook the bacon over medium high heat until golden brown. Remove the bacon to a paper towel lined plate, and drain all but 3 tablespoons of the bacon fat from the pan. Add the leek and celery and cook, stirring frequently, until soft. Add the bacon back in along with the flour and cook for 2 minutes. Slowly add the reserved clam broth, thyme and chipotle puree to the pan, stir well, bring to a simmer. Add the potatoes and cook until soft, about 10 minutes. Add the cream, shrimp and scallops to the chowder and simmer, covered, over low heat. Add the clams back to the chowder and season with salt and white pepper.

POTATO-CLAM CHOWDER

Steps:

• Heat water, Potatoes and salt to boiling in 3-quart saucepan. Boil 20 minutes; drain.
• Stir in Sauce Mix and remaining ingredients. Heat to boiling over medium-high heat, stirring occasionally.
• Reduce heat; simmer uncovered about 10 minutes, stirring occasionally, until potatoes are tender.