WATCH: This Clam Chowder Is The Most Comforting Dish You Can Have This Week

This clam chowder recipe is loaded with meat and potato chunks, and made richer with a touch of cream.

 

Soup is always a good idea on rainy days. If you love hearty soups that will not only satisfy your hunger but also your taste buds, check out this loaded clam chowder recipe. Not all clam chowder recipes are the same, and this chunky, meaty version is perfect for those who love to eat, not slurp, their chowders.

 

Loaded with potatoes and a touch of sweetness from the carrots, the vegetables offset the powerful umami flavors of the clams. 

 

Clam Chowder Recipe

Takes 50 minutes plus cleaning
Makes 6 servings

5 slices bacon, chopped
1 large onion, sliced thinly
1 tablespoon ginger, peeled, sliced
1 1/2 kilograms clams (halaan), scrubbed well, in cold water
1 large carrot, peeled, cut into small cubes
1 kilogram potatoes, peeled, cut into small cubes, in water
4 cups water, or as needed 
1/4 cup all-purpose cream
Salt and ground black pepper, to taste

 

1 In a medium pot over medium heat, cook bacon, stirring occasionally to prevent sticking. Remove from pot, and set bacon aside. Add onion and ginger. Sauté until aromatic.

 

2 Drain water from clams, and add to pot. Stir, then cover. Let cook until shells have opened and juices from shellfish are released, about 5 minutes. Transfer shells to a large bowl. Once cool to the touch, remove meat from shells, discarding any that didn?t open. Discard shells, and chill meat until ready to use.

 

3 Meanwhile, bring juices to a boil, and let simmer. Skim off scum if any, and discard. Add drained potatoes and carrots. Pour in enough water to cover, and bring to a boil. Lower to a simmer, and cook until potatoes and carrots are tender.

 

4 Transfer half the potatoes and carrots with 1 cup of the broth to a blender and puree until smooth. (Alternatively, use a potato masher to mash vegetables.) Return puree to the pot together with the seafood and half the bacon. Bring back to a simmer. Stir in cream, then season to taste with salt and pepper if needed. Thin down mixture with more water as needed. To serve, ladle into bowls or large cups, top with remaining bacon, and serve while hot. Serve with crackers on the side if desired.

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