Red and White Clam Chowder
Experience the best of both worlds with this tantalizing Red and White Clam Chowder, a hearty fusion of New England creaminess and Manhattan tomato-based freshness. This rich, flavorful soup features tender fresh clams, smoky bacon, and a medley of aromatic vegetables like onion, celery, and carrots. It’s thickened to perfection with a silky blend of heavy cream and flour, then brightened with the vibrancy of diced tomatoes and savory thyme. Serve it steaming hot, topped with crispy bacon and a sprinkle of fresh parsley, alongside crusty bread or oyster crackers for the ultimate comforting meal. Perfect for seafood lovers, this crowd-pleasing recipe is a must for chowder enthusiasts searching for a creative, coastal twist.
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 1 tablespoon Olive oil
- 4 slices Bacon, diced
- 1 large Onion, finely chopped
- 2 Celery stalks, diced
- 2 Carrots, diced
- 3 Garlic cloves, minced
- 3 medium Russet potatoes, peeled and cubed
- 1 14.5 oz can Canned diced tomatoes
- 4 cups Clam juice
- 2 pounds Fresh clams, cleaned
- 2 cups Heavy cream
- 2 tablespoons All-purpose flour
- 5 sprigs Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced bacon and cook until crispy, about 4-5 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
Add the chopped onion, celery, and carrots to the pot. Sauté for 5-6 minutes until they soften, stirring frequently.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cubed potatoes, canned diced tomatoes (with their juice), clam juice, thyme sprigs, and bay leaf. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.
While the soup simmers, clean the clams thoroughly. Discard any that are cracked or don't close when tapped.
Add the cleaned clams to the pot. Cover and let cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
In a small bowl, whisk the cream and flour together until smooth. Slowly stir this mixture into the pot to thicken the chowder.
Season the chowder with salt and ground black pepper to taste. Simmer for another 5 minutes, ensuring everything is heated through and well combined.
Remove the thyme sprigs and bay leaf from the pot. Ladle the chowder into bowls and garnish with reserved crispy bacon and chopped fresh parsley. Serve hot with crusty bread or oyster crackers.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 22.7 g | 113% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 1540 mg | 67% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 238 mg | 18% | |
| Iron | 23.3 mg | 130% | |
| Potassium | 1247 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
