Seaside Clam Chowder with Smoky Bacon
A savory twist on traditional clam chowder, featuring smoky bacon and fresh herbs for an unforgettable, hearty soup that captures the essence of coastal cuisine. Perfect for those craving comfort food with a gourmet touch.
Prep time: 20 minutesCook time: 40 minutesServes: 6
Ingredients
1 lb fresh clams
6 slices bacon, chopped
1 large onion, diced
2 cloves garlic, minced
3 medium potatoes, peeled and diced
2 cups chicken broth
2 cups heavy cream
1 teaspoon smoked paprika
1 teaspoon fresh thyme, chopped
Salt and pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1/4 cup chopped parsley for garnish
Instructions
1. Rinse the clams thoroughly under cold water.
2. In a large pot, cook the bacon over medium heat until crispy. Remove bacon and set aside, leaving the drippings in the pot.
3. Add butter to the bacon drippings, then sauté the onion and garlic until onion is translucent.
4. Stir in flour and cook for 2 minutes to form a roux.
5. Gradually whisk in chicken broth and bring to a boil, stirring constantly.
6. Add the potatoes, reduce heat to simmer, cover, and cook until potatoes are tender, about 15 minutes.
7. Meanwhile, steam the clams in a separate pot until they open, then remove from shells and chop roughly.
8. Add chopped clams, bacon, heavy cream, smoked paprika, thyme, salt, and pepper to the pot with potatoes and stir well.
9. Simmer uncovered for an additional 10 minutes, stirring occasionally, until chowder thickens.
10. Serve hot, garnished with chopped parsley.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently over medium-low heat on the stovetop, stirring occasionally, until warmed through. Avoid boiling.
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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.
