Spicy Clam Chowder


  • 3 8-ounce bottles clam juice
  • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces
  • 1-2 tablespoons of Kelchner's Horseradish (or more if preferred)
  • 1/4 stick butter
  • 3 slices of finely chopped bacon 
  • 2 cups chopped onions
  • 1 1/4 cups chopped celery with leaves
  • 2 garlic cloves, chopped
  • 1 bay leaf
  • 1/4 cup all purpose flour
  • 6 6 1/2-ounce cans chopped clams
  • 1 1/4 cups half and half


In a saucepan, bring to boil the clam juice and potatoes cooking on high heat. Decrease heat to medium-low; cover and simmer potatoes until they are tender, about 10 minutes. Then remove pan from heat.

Next in a large pot melt butter on medium heat adding in the the bacon and cooking for approximately 5 minutes. Mix in onions, celery, garlic and bay leaf and sauté for another 5 minutes. Blend in flour and cook 2 minutes. Add potato mixture, clams, Kelchner's Horseradish and half and half. Simmer the chowder 5 minutes, stirring often. Season as desired with salt and pepper.

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