Seaside Clam Chowder with Smoky Bacon

🕒 Prep: 20 min
🔥 Cook: 40 min
🍽 Serves: 6
★★★★★
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Seaside Clam Chowder with Smoky Bacon is a comforting bowl of goodness that brings the flavors of the ocean straight to your kitchen. Perfect for a chilly evening, this chowder combines the briny taste of fresh clams with the rich, smoky flavor of bacon, creating a dish that's both hearty and satisfying.

Ingredients for Seaside Clam Chowder with Smoky Bacon

The star of this dish is, of course, the clams. They bring a fresh, oceanic flavor that's essential for a true chowder. Bacon adds a smoky, savory element that complements the clams perfectly. The onion and garlic form the aromatic base, infusing the chowder with depth. Potatoes are key for that classic chowder heft, while chicken broth provides a flavorful cooking liquid that helps meld everything together. A generous splash of heavy cream ensures a velvety finish. Smoked paprika and fresh thyme add layers of warmth and earthiness, while salt and pepper fine-tune the seasoning. Finally, a touch of butter and flour creates a roux, thickening the broth to that perfect chowder consistency. Don't forget the parsley for a fresh, vibrant garnish.

Tips & Tricks

  • Soak clams in saltwater for a few hours before rinsing to help remove any sand or grit.
  • For a thicker chowder, mash some of the potatoes against the side of the pot before adding the clams.
  • Use a mix of white and red potatoes for varied texture.

Serving Suggestions

Serve this chowder in a warm, crusty bread bowl for an extra special touch. Pair it with a crisp green salad tossed with a light vinaigrette to balance the richness. A glass of chilled white wine, like a Sauvignon Blanc, complements the seafood beautifully.

Frequently Asked Questions

Can I use canned clams instead of fresh?
Yes, you can substitute canned clams if fresh ones aren't available. Just be sure to adjust the salt since canned clams can be quite salty.
How do I store leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to avoid curdling the cream.
Can I freeze this chowder?
It's best not to freeze this chowder as the texture of the cream can change once thawed. Instead, make a smaller batch if needed.

Seaside Clam Chowder with Smoky Bacon Recipe Walkthrough

Start by giving your clams a good rinse under cold water to get rid of any grit. In a large pot, fry up your bacon over medium heat until it’s good and crispy. Scoop the bacon out and set it aside, making sure to leave those delicious drippings in the pot.

Drop in the butter to melt with the bacon drippings, then toss in your diced onion and minced garlic. Sauté them until the onion turns translucent. Stir in the flour and let it cook for about 2 minutes, forming a roux.

Now, slowly whisk in the chicken broth. Bring the mixture to a boil, stirring constantly. Add your potatoes, then reduce the heat to a simmer, cover the pot, and let them cook until tender — about 15 minutes should do it.

While your potatoes are cooking, steam the clams in a separate pot until they open up. Once they’re cool enough to handle, remove the clams from their shells and give them a rough chop.

Add the chopped clams, reserved bacon, heavy cream, smoked paprika, thyme, salt, and pepper to your pot with the potatoes. Stir everything together and let it simmer uncovered for another 10 minutes until the chowder thickens to your liking.

Ladle the chowder into bowls and sprinkle with parsley for a fresh pop of color and flavor. Serve hot and enjoy!

Why You'll Love This Recipe

  • Combines the savory taste of bacon with fresh seafood.
  • Uses simple ingredients you likely already have at home.
  • Perfect for impressing guests with minimal effort.
  • Rich and creamy texture that everyone will enjoy.

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

Step-by-step 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.

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