Spicy Smoky Clam Chowder

🕒 Prep: 20 min
🔥 Cook: 25 min
🍽 Serves: 6
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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!

Ingredients for Spicy Smoky Clam 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.

Tips & Tricks

  • Scrub the clams well to remove any sand before cooking. Gritty chowder is no fun!
  • If you prefer a thicker chowder, mash some of the potatoes against the side of the pot to release their starch.
  • Use fresh corn if it’s in season for the sweetest taste. If not, frozen works just fine.

Serving Suggestions

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.

Frequently Asked Questions

Can I use canned clams instead of fresh?
Yes, you can substitute with canned clams if fresh ones aren't available. Just add them towards the end to avoid overcooking.
What if I don't have clam juice?
You can use additional chicken broth or vegetable stock as a substitute, but it might slightly alter the seafood flavor.

Spicy Smoky Clam Chowder Recipe Walkthrough

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.

Why You'll Love This Recipe

  • The perfect balance of smoky, spicy, and creamy flavors.
  • Simple and straightforward; no need for complicated techniques.
  • Uses fresh clams for an authentic taste of the sea.
  • Comforting and hearty, ideal for cozy nights in.

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

Step-by-step 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.

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