Spicy Smoky Clam Chowder

Discover a bold twist on the classic clam chowder with our Spicy Smoky Clam Chowder recipe. Perfect for those who enjoy a little heat and depth in their soup, this variation adds a spicy kick and smoky undertones to the traditional creamy base. Great for impressing guests and warming up chilly evenings.

Prep time: 20 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

4 slices of bacon, chopped

1 tablespoon olive oil

1 onion, finely diced

2 cloves garlic, minced

1 red bell pepper, diced

2 teaspoons smoked paprika

1/2 teaspoon cayenne pepper

1 teaspoon dried thyme

2 cups clam juice

1 cup chicken broth

2 large potatoes, peeled and cubed

1 cup corn kernels, fresh or frozen

1.5 pounds fresh clams, scrubbed

1 cup heavy cream

Salt and freshly ground black pepper to taste

2 tablespoons fresh parsley, chopped

Instructions

1. Cook chopped bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving bacon fat in the pot.

2. Add olive oil, onion, and garlic to the pot; sauté until fragrant and onions are translucent.

3. Stir in red bell pepper, smoked paprika, cayenne pepper, and thyme; cook for 2-3 minutes until peppers are slightly softened.

4. Pour in clam juice and chicken broth, bring to a boil.

5. Add potatoes, cover, and simmer for 15 minutes, or until potatoes are tender.

6. Stir in corn and clams, cover, and cook until clams open, about 8-10 minutes.

7. Reduce heat to low, mix in heavy cream, and season with salt and pepper.

8. Serve hot, garnished with fresh parsley and crispy bacon.

Storage

Refrigerate in an airtight container for up to 3 days.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, until heated 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.