Clam Chowder with Fennel & Black Pepper Bacon Spread

Serving Size: 6-8


2 tablespoons unsalted butter
1 medium onion
2 celery stalks
3 tablespoons all-purpose flour
2 cups clam juice
3-4 dozen fresh clams, scrubbed
1 cup heavy cream
1 pound red potatoes, diced
½ cup Skillet Fennel & Black Pepper Bacon Spread,
some additional for topping
salt and pepper to taste


Combine potatoes and bacon spread in a frying pan. Cook until the potatoes are well coated and slightly tender. In a large pot, heat the butter over medium heat. Add the onion and celery and sauté. until soft. Stir flour into the mixture and distribute evenly. Add the fresh clams, clam juice, cream, and potatoes to the pot. Bring to a low boil and allow to thicken slightly. Reduce heat and cook for 20 minutes, stirring often, until the potatoes have fully softened, and the clams have opened. Season with salt and pepper to taste. Let cook for an additional 5 minutes.