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A clam chowder recipe made with lots of vegetables.

Clam Chowder



It’s cold outside. It snowed last night (again) and the forecast says that there will be snow 8 of the next 10 days. I can see some blue sky out this morning, but that has definitely been a rare occurrence lately. And it’s only January. I still have months of this. All I can say is thank goodness for 4-wheel drive and a nice soup to keep you warm at the end of a chilly day!!

We tend to eat soup for dinner quite often in the winter. My husband tends to prefer a thick, chunky soup or chowder to a broth based soup. And clam chowder is one of our favorites. I have made it before, but I decided to venture out and try a new recipe from a cookbook that I had never cooked from before. The verdict? It was good (and tasted even better the next day) but it definitely wasn’t your typical clam chowder. It lacked the chowder-y-ness, if you know what I mean. I wish I would have pureed part of it, because it never quite thickened up. But it is chock full of veggies, as you can tell from the picture, and it’s hard to make something bad when you top it with bacon! The original recipe called for pancetta in the chowder, but of course I couldn’t find any. I ended up using a bit of prosciutto, but decided to top it with bacon in the end. Because we live far, far away from any coast, finding good fresh clams is basically impossible. I went with canned clams, but it’s always hard to know how much to add when the recipe calls for fresh. I ended up halving the recipe, and I used 2 6.5 oz. cans of clams. I learned from my last clam chowder experience to make sure and rinse the clams well. I had no problems with grittiness this time, but I didn’t think there were quite enough clams. That’s probably just my preference, so if you make this and choose to use canned clams, you’ll just have to go with your gut to know how many to add.



Clam Chowder
 
Prep time
Cook time
Total time
 
A clam chowder recipe made with lots of vegetables.
Serves: 4 servings
Ingredients
  • 2-6.5 oz cans clams, drained and rinsed – reserve liquid
  • 3 oz. water
  • 1 cup fish stock or bottled clam juice, or as needed
  • 3 oz. pancetta or prosciutto, ¼ inch thick, diced
  • 1 tablespoon unsalted butter
  • 1 small leek, including green top, diced
  • 1 small celery stalk, diced
  • 1 clove garlic, minced
  • ½ – 1 teaspoon fresh thyme, chopped
  • ¼ lb. red potatoes, diced (leave unpeeled)
  • Fresh ground pepper to taste
  • ¾ cup heavy cream
  • ½ cup fresh or frozen corn
  • salt to taste
  • bacon, cooked crisply and crumbled, to top
Instructions
  1. Drain the clams through a fine-mesh sieve or cheesecloth, reserving drained juice. Throughly rinse clams to remove any grit. Add enough fish stock or clam juice to reserved juice to equal 1½ cups. Set aside.
  2. Add the pancetta or prosciutto to the bottom of a soup pot. Place over medium heat and cook until crisp. Using a slotted spoon, remove the pancetta and set aside. Add the butter to the pot and cook over medium-low heat until butter is melted. Add the leeks and celery and cook until soft. Add the garlic and thyme and cook until fragrant. Stir in the potatoes and add salt and pepper to taste. Stir in the reserved clam juice along with the cream and heat to boiling. Reduce heat and simmer uncovered until the potatoes are tender, about 10 minutes. Add the clams to the soup. Stir in the reserved pancetta and corn. Simmer until heated through.
  3. Ladle into bowls and top with crumbled bacon.

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14 Responses to Clam Chowder

  1. Katerina says:

    Wow, who knew it snowed so much in Utah?! This looks fabulous comfort food, and I agree anything topped by bacon is much better :)

  2. Jenny says:

    Yum!
    I could eat soup everyday! Looks great!

  3. Mary says:

    I am a big fan of soup and that soup looks yummy! And yeah, the way to make anything better is to top it with bacon!

  4. Susan from Food Blogga says:

    Looks so warm and satisfying. I just made some a couple of weeks ago for a chilly football watching day.

  5. Kevin says:

    Bacon and pancetta! This sounds like a really tasty clam chowder. I like the use of the the sweet corn as well.

  6. Tartelette says:

    Here is my goal for when I finally grow up: backpack through the US and eventually the world to meet the DBs actually have snow around them….and I hope you will make me a bowl of this lovely chowder!

  7. The Baker & The Curry Maker says:

    Its hot hot hot here! You should come over and hang out. We’ll supply the Bountys!

  8. The Baker & The Curry Maker says:

    Its hot hot hot here! You should come over and hang out. We’ll supply the Bountys!

  9. Emiline says:

    I think we’re going to get some of your snow, today. Starting at 8 am, all day.
    The weather is so crazy, that who knows what will happen.

    Your chow-dah looks warm and comforting. And bacon-y.

  10. Pixie says:

    Haven’t had clam chowder for ages. Could really have a bowl right now. YUM!

  11. Bellini Valli says:

    Clam chowder is such a comfort food!!I have never attempted to make it myself so will have to give it a go some day!!

  12. glamah16 says:

    Snow. Tellme about it. That clam chowder sure looks good.

  13. Zen Chef says:

    Yay! One of my favorite food.
    Looks delicious!
    :-)

  14. chocolateshavings says:

    That looks amazing! I have never made clam chowder before but this really makes me want to try.

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