Potato Bacon Clam Chowder

Place bacon in a large, heavy saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

Transfer bacon to a paper towel-lined plate.

Pour bacon drippings into bowl and reserve.

Melt 1 tablespoon butter in the same saucepan over medium-high heat.

Cook and stir onions in hot butter until soft, 5 to 8 minutes.

Add potatoes, 1/2 the bottle of clam juice, celery, carrots, mushrooms, 1 1/2 teaspoons pepper, and 1 teaspoon salt; bring to a simmer.

Reduce heat to medium-low, cover, and cook for 15 minutes.

Melt 1/2 cup butter in a large pot over medium heat.

Whisk flour into melted butter until smooth.

Whisk milk, half-and-half, and cream into flour mixture until smooth and slightly thickened, about 10 minutes.

Stir vegetable mixture, remaining clam juice, bay leaves, thyme, and dill into cream mixture.

Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender and chowder is hot, 15 minutes.

Stir minced clams, spinach leaves, and reserved bacon drippings into chowder.

Cook until clams are heated through, 3 to 5 minutes.

Season with salt and pepper to taste and garnish with cooked bacon.