Bacon Clam Chowder


Bacon Clam Chowder

Bacon Clam Chowder

Recipe Courtesy Chef Bryan Woolley


  • 1 cup chopped bacon uncooked
  • 1/2 cup coarsely chopped onion
  • 1 cup chopped celery
  • 1 cup diced Klondike Rose Potatoes
  • 1 cup chopped carrots
  • 1/2 cup diced red bell pepper
  • 1/2 cup chopped green beans
  • 1/3 cup flour
  • 1 cup clam juice
  • 2 cups chopped clams
  • 6 cups milk
  • salt and pepper to taste


  1. Heat a large pot on the stove and add the chopped bacon. Cook the bacon rendering down the fat.

  2. Add the chopped onion, celery, Klondike Rose potatoes, chopped carrots, bell pepper, and green beans. Sauté in the rendered bacon fat. After a few minutes, sprinkle with flour and stir to incorporate the flour.

  3. Add the clam juice and the clams and milk. Gently stir the ingredients to incorporate them together. Continue to simmer until the vegetables are tender and the chowder has thickened (about 10 minutes).

  4. When the potatoes are tender, remove from the heat and allow the chowder to sit for an additional 5 minutes.

  5. Serve with artisan bread and enjoy! Salt and pepper to taste.


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