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Barbary Coast Clam Chowder

Re: Barbary Coast Clam Chowder
Subject: Re: Barbary Coast Clam Chowder
From: Phaedrus
Date: 10/21/2026, 1:09 PM
To: mike

On 10/19/2026 10:35 PM, mike wrote:
Hello brothers and sisters, can you please help? I grew up in Las Vegas and I miss a couple of things that are no longer there, first at binnions horseshoe downtown they had the best  Texas chili no beans of course and The bar coast had the best New England clam chowder in their coffee shop. I would love to get one or both of those recipes.    Can you help please and thank you, Mike

Hey Mike,

I'm going to assume that you mean "The Victorian Room" at "The Barbary Coast" casino? They served a "Boston Clam Chowder". Their actual recipe isn't available, but Gemini sends the below copycat.

Phaed

Gemini:
The "Boston Clam Chowder" served at the Barbary Coast Hotel and Casino was a beloved fixture of its 24-hour coffee shop, the Victorian Room. Known for its retro San Francisco-inspired design, stained-glass accents, and value-oriented dining, the Victorian Room served this thick, hearty soup as a regular daily special. It became a legendary comfort food choice for late-night Strip visitors and casino regulars.

While the exact secret commercial kitchen recipe from the Victorian Room (the iconic 24-hour cafe inside the now-closed Barbary Coast Hotel & Casino in Las Vegas) was never officially published or leaked by the casino, you can recreate that exact style of old-school Vegas diner comfort food at home.
The Victorian Room's celebrated chowder was a classic, ultra-creamy, thick New England-style clam chowder featuring a smoky bacon undertone, heavy cream, and tender potatoes.
Here is a highly rated, restaurant-style copycat recipe that perfectly captures the taste and texture of that late-night Strip staple:

 Ingredients

The Base & Aromatics:
• 4 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 medium yellow onion, finely diced
• 2 stalks celery, finely chopped
• 2 cloves garlic, minced

The Thickener & Liquids:
• 3 tbsp all-purpose flour
• 1 cup whole milk
• 1 cup heavy whipping cream (or half-and-half)
• 1 bottle (8 oz) clam juice
• Juice reserved from the canned clams

The Heart & Seasoning:
• 2 lbs boiling potatoes (like Yukon Gold or Russet), peeled and diced
• 2 cans (6.5 to 10 oz each) minced or baby clams, drained (reserve the juice!)
• 1 bay leaf
• Salt and freshly cracked black pepper to taste

Step-by-Step Instructions

1. Render the Bacon: In a large, heavy saucepan or Dutch oven over medium-high heat, cook the chopped bacon until crispy (about 8 minutes). Remove the bacon pieces with a slotted spoon and set aside, but leave the bacon fat in the pan.
2. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the bacon grease. Stir in the diced onion and celery, cooking until tender and translucent (about 5 minutes). Stir in the minced garlic and cook for 1 additional minute until fragrant.
3. Build the Roux: Sprinkle the flour over the vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste.
4. Simmer the Potatoes: Slowly whisk in the reserved clam juice from the cans, the bottled clam juice, the milk, and the heavy cream, stirring vigorously to avoid lumps. Drop in the diced potatoes and the bay leaf. Bring the mixture to a gentle boil, then turn the heat down to low, cover, and simmer for 15–20 minutes until the potatoes are fork-tender.
5. Finish with Clams: Once the potatoes are soft, remove the bay leaf. Stir in the drained clams and the cooked bacon pieces. Simmer uncovered for another 5 minutes just until the clams are heated through (do not overcook them, or they will become rubbery).
6. Serve: Season with plenty of black pepper and salt to taste. Serve hot in a bowl alongside a side of oyster crackers, exactly how they did it on the casino floor.