Smoky Corn and Clam Chowder with Bacon

• 4 slices thick-cut bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 1 medium carrot, diced
• 4 cups clam juice
• 1 cup vegetable broth
• 1 teaspoon smoked paprika
• 2 cups fresh or frozen corn kernels
• 1 cup heavy cream
• 1 pound clams, scrubbed (or 2 cups cooked clams)
• Salt and pepper to taste
• Chopped parsley for garnish

Steps

1. 1 Cook bacon in a large pot until crispy. Remove with a slotted spoon and set aside.
2. 2 In the bacon fat, sauté onion and celery until softened.
3. 3 Add potatoes and carrot, cooking for another 2 minutes.
4. 4 Stir in clam juice, broth, and smoked paprika. Bring to a simmer and cook until potatoes are tender.
5. 5 Add corn and cook for another 5 minutes.
6. 6 Stir in heavy cream and cooked clams, heating through but do not boil.
7. 7 Season with salt and pepper to taste.
8. 8 Serve garnished with crispy bacon and parsley.

Equipment

• Large pot
• Slotted spoon
• Cutting board and knife

Variations

• Add diced bell peppers for extra sweetness.
• Include diced ham for a heartier chowder.

Substitutions

• Substitute bacon with pancetta for a different flavor profile.
• Use coconut milk instead of heavy cream for a dairy-free option.

Pairings

• Crispy oyster crackers
• A chilled white wine like Sauvignon Blanc

Nutrition

Tips

• For a smokier flavor, use smoked paprika with extra oomph.
• If using canned clams, rinse well to reduce sodium.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

• Pair with warm crusty bread and a crisp green salad.

FAQ