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“My kids grew up on this recipe so now, when they're home from college, it's a demanded meal. Great for Friday nights and Sunday afternoon. Awesome with a pale ale. Not a good recipe if you're on a diet!”

Ingredients Nutrition


  1. Lay out bacon in the bottom of a large stock pot over low heat. Render bacon slowly until nearly crisp but while grease is still very liquid (about 10 minutes).
  2. Add onions, carrots and celery and cook until nearly soft. Turn up heat slightly if necessary (about 10 minutes).
  3. Add potatoes to vegetables and mix well.
  4. Sift in flour slowly, stirring constantly, until flour and bacon grease make a roux.
  5. Add salt, pepper and hot sauce.
  6. Add stock to cover vegetables (no more than 1" over).
  7. Stir, add bay leaves and bring to a boil.
  8. When just at boiling, reduce heat and simmer until potatoes are cooked through but not mushy (20-25 min.).
  9. Add clams and increase heat until just boiling then remove from heat.
  10. Stir in cream.
  11. Ladle to bowls and garnish with parsley.

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