This Spicy Smoky Clam Chowder is a delightful twist on the classic comfort food. Infused with smoky paprika and a hint of heat from cayenne, it’s the perfect dish to warm you up on a chilly evening. Let's dive into making this flavorful chowder!
Bacon adds a rich, smoky base that enhances the overall flavor. By cooking it first, you also get a flavorful fat for sautéing the veggies.
Olive oil helps to sauté the onion and garlic, providing a subtle fruity undertone.
Onion and garlic are the aromatic backbone, giving depth and savory notes to the chowder.
Red bell pepper adds a hint of sweetness and color, balancing the heat from the spices.
Smoked paprika and cayenne pepper deliver a smoky heat that sets this chowder apart from the classic version.
Thyme offers a gentle herbaceous note that complements the seafood.
Clam juice and chicken broth form the flavorful liquid base, enhancing the chowder's depth.
Potatoes provide heartiness and help thicken the chowder naturally as they cook.
Corn adds a pop of sweetness and texture.
Clams are the stars, offering a fresh, briny flavor that elevates the dish.
Heavy cream brings the creamy texture that makes chowder so comforting.
Fresh parsley brightens the dish with a touch of freshness.
This chowder is best enjoyed with a slice of crusty sourdough bread to soak up every bit of the creamy broth. A light side salad with a tangy vinaigrette can complement the richness of the chowder beautifully.
Start by cooking the bacon in a large pot over medium heat until it's nice and crispy. Once done, remove the bacon and set it aside, but keep that glorious bacon fat in the pot; it's going to add a ton of flavor to our chowder.
Add in the olive oil, then toss in the onion and garlic. Sauté them until the onion turns translucent and everything smells wonderfully fragrant. Next, stir in the red bell pepper, smoked paprika, cayenne pepper, and thyme. Give it a good mix and let it cook for about 2 to 3 minutes until the peppers soften up a bit.
Pour in the clam juice and chicken broth. Bring it all to a boil, then add the potatoes. Cover the pot and let it simmer for about 15 minutes, or until the potatoes are tender to the fork.
Now, stir in the corn and add the clams. Cover the pot again and let it cook until the clams open up, which should take about 8 to 10 minutes. Discard any clams that don’t open.
Reduce the heat to low and stir in the heavy cream. Season with salt and freshly ground black pepper to your taste. Right before serving, sprinkle in the fresh parsley and top with the crispy bacon you set aside earlier.