Clam Chowder Potato Skins


  • 6 small red potatoes
  • 4 oz diced pancetta
  • 1 can (142g) Ocean’s Baby Clams, drained – reserve your clam juice! 
  • 1 small white onion, diced
  • 2 garlic cloves, minced
  • 4 oz goat cheese
  • 1/2 cup greek yogurt
  • 1⁄2 cup grated parmesan
  • 2 tbsp lemon juice
  • 2 tbsp reserved clam juice
  • ½ tsp Worcestershire sauce
  • Fresh chives or thyme to garnish
  • Cracked black pepper to garnish

Product Used


  1. Preheat oven to 400F.
  2. Pierce the potatoes with a fork and bake in the oven on a lined baking sheet. Bake for 35-40 minutes or until soft, turning once halfway through.
  3. Heat a pan over medium-high heat. Cook pancetta until crispy. Remove from pan and place on paper towel. 
  4. Heat 1 tbsp olive oil in a medium frying pan over medium-low heat. Saute onion and garlic until soft. Remove from pan.
  5. Once potatoes have cooled, cut in half lengthwise and scoop out the flesh, being careful not to break the skin. Add potato flesh to a bowl with the clams, cooked onion and garlic, goat cheese, yogurt, half of the parmesan, lemon juice, worcestershire and ½ the pancetta. Season with salt, to taste. 
  6. Put potato mixture back into the skins and top with remaining parmesan and pancetta. Bake for 10-15 minutes or until golden brown. Garnish with fresh chives or thyme and cracked black pepper.