Bacon Clam Chowder

A few weeks ago, my Husband and I were able to spend some time just the two of us. It was nice to get away from the kids, our two year old and our dog, to just relax a bit. We honestly did not do as much relaxing as I had hoped but we did have a great time together. One day we went clam digging in Sequim, WA. If you are not familiar with Washington, it is on the upper edge of the peninsula boarding the Strait of Juan de Fuca just south of Victoria B.C. or more simply cold and wet most of the year. We managed to get enough Littleneck clams to make a double batch of clam chowder. This is all my husband's department because I really don't like shellfish. So here is his recipe for Bacon Clam Chowder!

Bacon Clam Chowder

60-80 Clams

      4 Large Russet Potatoes (Peeled and Diced)

      1 lb Bacon

      1 Large Onion (Diced)

      1 Pint Half-and-Half

16 oz Clam Juice (Bottled or use juice left from cooking clams)

      2 T Salt

      2 T Fresh Ground Pepper

      2 T Old Bay Seasoning

First you will need to clean the clams in cold water and then boil until they are cooked through. Once they open their shells they are done. You can take the clams out then scoop out the meat from inside. (You can add some extra seasonings at this point)

While the clams are boiling, peel and dice potatoes. Boil until tender but not falling apart then set aside.

Once all the shells are cleaned of the meat, you can discard.Cut the clams into bite sized pieces then set aside.


Cut bacon into 1/2" -1 " pieces then cook in frying pan. Set aside on paper towel to soak up any grease.



Drain all grease from pan except 2 tablespoons. Add the onion into the grease until onions soften and become translucent.

I large pot add half and half, clam juice and seasonings over medium heat until well combined. Add onions then gently stir in clams and potatoes. Bring to boil, time for 5 minutes. Yields about 12 servings.

You are now ready to eat! Serve with a light salad and bread or crackers.We hope you enjoy this chowder and would love to see your pictures and feedback about this recipe.

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