Clam Chowder Twice Baked Potatoes are full of all the flavors of a comforting bowl of clam chowder. They’re perfect as a side dish along with a juicy steak or as a light meal served with a fresh salad.
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Growing up in the midwest, we didn’t have much exposure to clams nor clam chowder. That all changed on a road trip to the east coast when we were kids. We fell in love with fried clams at a popular chain restaurant and then broadened our horizons a few days later when we first tried steamed clams. The steamed clams were a little too much for us at the time and just about ruined our new-found love of this tasty seafood. And then we discovered a steaming bowl of thick and creamy clam chowder in a restaurant in Massachusetts! It put clams back on top of the list of our favorite newly discovered foods on that trip and has now become one of my very favorite soups!
Super Bowl Party Idea
In my previous post, I mentioned coming up with Super Bowl Party food inspired by the teams that were playing. California Grilled Chicken Pizza is in honor of the Los Angeles Rams featuring fresh ingredients that remind me of California. To honor the New England Patriots, I went back to my childhood road trip memory and came up with these yummy Clam Chowder Twice Baked Potatoes.
Chopped clams and clam juice are added to the traditional twice baked potato ingredients of cream cheese and sour cream. The potatoes are then topped with bacon, parsley and saltine crackers before baking again.
The crunchy topping and creamy potatoes will remind you of a perfectly topped bowl of clam chowder. Can’t you just taste it now?
Ingredients
- 6 small russet potatoes
- 2 Tbsp olive oil
- 4 oz cream cheese
- ¼ c sour cream
- 1 Tbsp onion, grated
- ¼ tsp salt
- 3 Tbsp reserved clam juice
- 2 – 6.5 oz canned chopped clams, drained & reserve juice
- ½ c shredded mozzarella cheese
- 10 saltine crackers, crushed
- 3 Tbsp bacon bits
- 2 tsp dried parsley
- 2 Tbsp butter, melted
Instructions
- Preheat oven to 350 degrees
- Wash and dry the potatoes and prick all over with a fork. Brush with olive oil around the entire skin, place on a baking sheet and bake for 1 hour (until they are fork tender)
- Remove potatoes from the oven and allow them to cool for 10 minutes.
- Cut each potato in half lengthwise. Scrape out the insides into a mixing bowl, leaving an 1/8” shell.
- Add the cream cheese, sour cream, grated onion, salt, and clam juice to the mixing bowl with the potatoes. Using a hand mixer beat on medium until smooth and creamy. If whipped potatoes look too dry you can add another tablespoon of clam juice.
- Add the drained clams and shredded mozzarella to the whipped potatoes and stir until combined.
- In a sandwich plastic bag, crush the saltine crackers in to small pieces. Add the cracker crumbs to a small bowl and mix in the bacon bits, dried parsley and melted butter. Mix until combined.
- Fill the potato shells with the whipped potatoes and then top with the cracker mixture
- Bake for 15 minutes or until warmed through.
If you’re a fan of clam chowder I hope you give these Clam Chowder Twice Baked Potatoes a try! Please let me know in the comments below if you do!
We love link parties! You can see where we’re sharing this on our Link Party Page!
Sheri,
Congratulations! You are my feature pick on Wonderful Wednesday Blog Hop. Please stop by. https://eclecticredbarn.blogspot.com/2019/02/wonderful-wednesday-blog-hop.html
Hugs,
Bev
What an interesting combination – I bet these taste fantastic! Thanks for sharing at the What’s for Dinner party. Hope the rest of your week is amazing!