New England Clam Chowder with a Smoky Twist
Discover the comforting delight of our unique New England Clam Chowder variation. Infused with a hint of smokiness and enriched with fresh herbs, this chowder offers a delectable twist on a classic favorite. Perfect for cozy nights and ideal for seafood lovers.
Prep time: 15 minutesCook time: 45 minutesServes: 6
Ingredients
4 strips of smoked bacon, diced
2 tbsp unsalted butter
1 large onion, finely chopped
2 cloves garlic, minced
2 celery stalks, diced
3 medium russet potatoes, peeled and diced
1/2 tsp smoked paprika
3 cups clam juice
2 cups half-and-half
2 cups fresh clams, shucked and chopped
1/2 tsp dried thyme
1/2 tsp black pepper
1 bay leaf
Salt to taste
2 tbsp fresh parsley, chopped
Instructions
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. Add butter to the pot with the bacon drippings, then sauté onion and garlic until translucent.
3. Stir in celery, potatoes, and smoked paprika, cooking for an additional 5 minutes.
4. Pour in clam juice and add the bay leaf and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
5. Stir in the half-and-half, clams, and reserved bacon. Simmer for another 5 minutes.
6. Season with black pepper and salt to taste. Remove from heat and discard bay leaf.
7. Serve hot, garnished with fresh parsley.
Storage
Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
Reheating
Gently reheat the chowder on the stove over low heat, stirring occasionally until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
