New England Clam Chowder is a classic comfort food that's even better with a smoky twist. This version pairs the creamy richness you love with a hint of smoked bacon and paprika, making it perfect for a cozy dinner or a rainy day.
The foundation of this chowder starts with smoked bacon, which adds a wonderful depth of flavor and a hint of smokiness. The unsalted butter enriches the soup, making it velvety and smooth. Onions and garlic provide a savory base, while celery adds a subtle crunch. Russet potatoes are the starch of choice here because they break down nicely, thickening the chowder as it cooks.
Smoked paprika brings an additional layer of smokiness, enhancing the bacon's flavor. The clam juice is the heart of the chowder, imparting a briny essence that makes this dish truly special. Half-and-half is used instead of heavy cream to strike a balance between richness and lightness. Of course, you can't have clam chowder without fresh clams, which add a pure, fresh seafood taste.
A bit of dried thyme and a bay leaf add herbaceous notes, while black pepper and salt are essential for seasoning. Finally, a sprinkle of fresh parsley provides a pop of color and freshness.
This chowder pairs beautifully with a crusty sourdough bread or oyster crackers for dipping. A simple green salad with a light vinaigrette complements the richness of the chowder nicely, balancing the meal.
Start by cooking the bacon in a large pot or Dutch oven over medium heat. You want to render out all that flavorful fat, turning the bacon crispy. Once it's done, fish it out with a slotted spoon and set it aside for later.
Next, add butter to the bacon drippings left in the pot. Toss in the onion and garlic and sauté them until they're translucent and fragrant. This should take about 5 minutes.
Now, stir in the celery, potatoes, and the star of the show, smoked paprika. Cook everything for another 5 minutes, letting the flavors mingle and the vegetables soften slightly.
Pour in the clam juice and toss in the bay leaf and thyme. Bring the whole thing to a boil, then reduce the heat and let it simmer. You’ll know it’s ready when the potatoes are tender, which is usually around 15 minutes.
With the potatoes perfectly cooked, stir in the half-and-half, clams, and the crispy bacon you set aside earlier. Let it all simmer for another 5 minutes, just enough to heat through.
Finally, season with black pepper and salt to taste. Be sure to remove the bay leaf before serving. Ladle it into bowls and garnish with the fresh parsley.
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