Rock and Roll Bbq Clam Chowder
Get ready to turn up the flavor with Rock and Roll BBQ Clam Chowder, a bold twist on the classic comfort food that hits all the right notes. This hearty, smoky chowder begins with crispy bacon and a medley of sautéed onions, red bell peppers, and garlic, infused with the irresistible warmth of smoked paprika and chipotle chili powder. Tender russet potatoes and fresh clams are simmered to perfection in a creamy broth that’s laced with tangy BBQ sauce for a unique, unforgettable depth of flavor. Topped with crumbled bacon and fresh parsley, this chowder is the perfect fusion of coastal charm and backyard barbecue. Ready in just an hour, it’s a crowd-pleasing dish for gatherings or a comforting family dinner, all while delivering a satisfying kick of smoky, savory goodness.
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Recipe Information
Ingredients
- 6 slices Bacon
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 1 medium Red bell pepper, diced
- 3 cloves Garlic, minced
- 2 teaspoons Smoked paprika
- 1 teaspoon Chipotle chili powder
- 3 tablespoons All-purpose flour
- 4 cups Chicken stock
- 2 large Russet potatoes, peeled and diced
- 3 pounds Fresh clams, cleaned and scrubbed
- 1 cup Heavy cream
- 1 cup BBQ sauce
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
In a large stockpot, cook the bacon slices over medium heat until crispy. Remove the bacon and set it aside on a paper towel-lined plate. Crumble once cooled.
Melt the butter in the same pot with the leftover bacon drippings. Add the diced onion and red bell pepper, and cook until softened, about 5 minutes.
Stir in the minced garlic, smoked paprika, and chipotle chili powder, cooking for 1 minute until fragrant.
Sprinkle the flour over the vegetable mixture, stirring continuously for 2 minutes to cook out the raw flour taste.
Gradually pour in the chicken stock while stirring to combine, ensuring no lumps remain.
Add the diced potatoes to the pot, then bring the mixture to a boil. Reduce the heat to a simmer and cook until the potatoes are almost tender, about 10 minutes.
Add the cleaned clams to the pot, cover, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
Lower the heat and stir in the heavy cream and BBQ sauce. Cook gently for 5 minutes, being careful not to let the soup boil.
Season with salt and black pepper to taste. Ladle the chowder into bowls, garnish with crumbled bacon and chopped parsley, and serve immediately.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 806 mg | 35% | |
| Total Carbohydrate | 41.9 g | 15% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 13.5 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 280 mg | 22% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 1049 mg | 22% | |
*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.
