Potato Bacon Clam Chowder Recipe

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.