Baked Potato Topped with Clam Chowder Recipe

Name: Baked Potato Topped with Clam Chowder
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4 stuffed potatoes
Cuisine: American
Ingredients: 4 large russet potatoes; 2 tablespoons olive oil; 1 teaspoon salt; 4 slices bacon, chopped; 1 small onion, diced; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup clam juice; 1 cup heavy cream; 1 (6.5 oz) can chopped clams, drained (reserve liquid); 1/2 teaspoon dried thyme; 1/4 teaspoon black pepper; 2 tablespoons chopped fresh parsley; 1/2 cup shredded cheddar cheese (optional)

American · Main course · 75 min total

Baked Potato Topped with Clam Chowder recipe videos

A hearty and comforting dish featuring fluffy baked potatoes loaded with creamy New England clam chowder. Perfect for a cozy dinner.

15
min prep

60
min cook

4
servings

620
kcal/serving

Ingredients

4 large russet potatoes
2 tablespoons olive oil
1 teaspoon salt
4 slices bacon, chopped
1 small onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup clam juice
1 cup heavy cream
1 (6.5 oz) can chopped clams, drained (reserve liquid)
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
1/2 cup shredded cheddar cheese (optional)

Instructions

Preheat oven to 400°F. Scrub potatoes and pat dry. Pierce each potato several times with a fork. Rub with olive oil and sprinkle with salt. Place directly on oven rack and bake for 50-60 minutes until tender.
While potatoes bake, cook bacon in a large saucepan over medium heat until crisp. Remove bacon with a slotted spoon and set aside. Leave about 1 tablespoon drippings in pan.
Add onion to drippings and cook until softened, about 4 minutes. Add garlic and cook 1 minute. Stir in flour and cook for 1 minute.
Gradually whisk in clam juice and reserved clam liquid. Bring to a simmer, stirring constantly, until thickened, about 3 minutes.
Stir in heavy cream, chopped clams, thyme, and pepper. Simmer for 5 minutes, stirring occasionally. Stir in cooked bacon and parsley. Keep warm.
When potatoes are done, let cool slightly. Cut a slit lengthwise on top of each potato and gently squeeze ends to open. Fluff the inside with a fork.
Place potatoes on serving plates. Ladle clam chowder over each potato. Sprinkle with cheddar cheese if desired. Serve immediately.

Tips

For extra flavor, add a pinch of cayenne pepper to the chowder.
If you prefer a thicker chowder, use an extra tablespoon of flour.
Leftover chowder can be stored in the refrigerator for up to 2 days.

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