Smoky Clam Chowder
Warm, comforting, and irresistibly rich, Smoky Clam Chowder is a delicious twist on the classic seafood soup that brings bold, smoky flavors to the forefront. Featuring tender clams, crispy smoked bacon, and creamy half-and-half, this chowder is made even more enticing with the addition of smoked paprika, fresh thyme, and a hint of garlic. Russet potatoes lend heartiness to every spoonful, while a buttery roux creates a smooth, luscious base. Perfect for chilly evenings, this soulful chowder is beautifully garnished with parsley and reserved bacon for added crunch and flavor. Pair it with crusty bread to soak up every drop of this smoky, satisfying masterpiece. A must-try recipe for soup lovers and seafood enthusiasts alike!
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Recipe Information
Ingredients
- 2 pounds Clams (fresh or canned, drained if canned)
- 6 slices Smoked bacon, diced
- 1 large Yellow onion, finely diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 3 medium Russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups Chicken stock
- 2 cups Half-and-half (or heavy cream for a richer chowder)
- 1 teaspoon Smoked paprika
- 1 teaspoon Fresh thyme leaves
- 1 Bay leaf
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly cracked
- 2 tablespoons Chopped parsley (for garnish)
- 1 loaf Crusty bread (optional, for serving)
Instructions
If using fresh clams, rinse them thoroughly under cold water. Steam the clams in a large pot with 1 cup of water over medium heat until they open, about 5-7 minutes. Discard any clams that do not open. Remove the clam meat from the shells and set aside, reserving the steaming liquid by straining it through a fine-mesh sieve lined with cheesecloth to remove any grit. If using canned clams, skip this step.
In a large, heavy-bottomed pot, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered bacon fat in the pot (drain any excess).
Add the diced onion and celery to the pot, cooking in the bacon fat over medium heat until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the butter to the pot and let it melt. Sprinkle in the flour and stir constantly for 1-2 minutes to form a roux. Be careful not to let it brown.
Slowly pour in the chicken stock, stirring constantly to ensure no lumps form. If using fresh clams, add the reserved steaming liquid as part of the 4 cups of total liquid. Add the smoked paprika, thyme, bay leaf, salt, and black pepper.
Add the diced potatoes to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 15 minutes.
Stir in the half-and-half (or heavy cream) and return to a gentle simmer. Add the cooked clams and half of the crispy bacon to the pot, reserving the rest for garnish. Cook for 5 minutes to heat through but do not boil.
Remove the bay leaf and taste the chowder, adjusting seasoning with more salt and pepper if needed.
Ladle the smoky clam chowder into bowls and garnish with the reserved bacon and chopped parsley. Serve immediately with crusty bread on the side, if desired.
Nutrition Facts
Calories |
4865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 76.4 g | 382% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 18094 mg | 787% | |
| Total Carbohydrate | 425.8 g | 155% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 43.9 g | ||
| Protein | 391.1 g | 782% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1948 mg | 150% | |
| Iron | 277.0 mg | 1539% | |
| Potassium | 10631 mg | 226% | |
*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.
