Bacon Loves Clam Chowder

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

There are few things as satisfying as a big bowl of creamy, hearty clam chowder studded with chewy, briny clams and thick pieces of smoky pork. The porchetta, with its fennel, sage, and rosemary, adds an unexpected flavor not normally associated with classic New England clam chowder.


  • 2 tablespoons extra-virgin olive oil
  • 40 little neck clams, rinsed and scrubbed
  • 6 ounces


In a large Dutch oven or stockpot, heat the oil over high heat until it begins to shimmer, about 1 minute. Stir in the clams, then add the wine and half of the clam juice. Cover the pot and cook, shaking the pot a few times, until all the clams open, about 5 minutes.

Using a slotted spoon, transfer the clams to a large bowl, discarding any that do not open, and let cool slightly. Once c