Splash Cafe Copycat Clam Chowder Recipe

In a heavy bottom pot, cook 16 ounces of quartered Yukon Gold potatoes until fork tender, then drain and set aside.

Melt 3 ounces of butter in the same pot.

Add 6 ounces of uncooked chopped bacon and cook until the bacon is fully cooked and the vegetables are softened.

Add 1 large chopped onion, 2 chopped stalks of celery, and 1 chopped leek to the pot and cook until softened.

Separate the clams from the clam juice, using two 10-ounce cans of baby clams, and set aside.

Add 1/4 cup of flour to the pot and stir until the flour is incorporated and disappears into the mixture, cooking for about 45 seconds.

Pour in the clam juice and stir to deglaze the bottom of the pot.

Add 32 ounces of whole milk and 16 ounces of heavy cream to the pot and stir until combined.

Add the cooked potatoes back into the pot and bring to a simmer.

Add 2 bay leaves to the pot and stir frequently to prevent sticking.

Simmer for 15 to 20 minutes, stirring frequently to maintain consistency.

Equipment Needed

Spice Level:

Dietary