Kicked Up Creamy Clam Chowder

Ingredients

• 7garlic cloves, minced
• 1 largeyellow onion, diced
• 2celery stalks, finely chopped
• 1½ largecarrots, diced
• 2 largepotatoes, diced (Russet or Yukon Gold)
• 4 slicesbacon, cut into thin strips
• 5 tspblack pepper
• 5 tsp, more or less to tastekosher salt
• 1 tspdried thyme
• 1 tsp, more or less to tastecrushed red pepper flakes
• 2 tsp, more or less to tasteground cayenne pepper
• 1 tsphot smoked paprika
• 2 tbspunsalted butter
• 2 tbspplain flour
• 300 ml (1¼ cups)chicken stock
• 360 ml (1½ cups), plus 2 tbsp or more as neededwhole milk
• 400 mlsingle cream (20% fat)
• 4bay leaves
• 1–1¼ tbspTabasco Original Red Pepper Sauce
• 1 heaped tspbacon hot sauce
• 2 cans, 184 g eachminced clams in clam juice (6.5 oz cans)
• 1–2spring onions, chopped
• 1 tbsp per bowlgrated Cheddar Jack or mature Cheddar

Instructions

1. 1

   Mix the spices

   Combine the black pepper, salt, dried thyme, red pepper flakes, cayenne and smoked paprika in a small bowl. Cover it with cling film or a small plate.

2. 2

   Prepare the ingredients

   Chop the garlic, onion, celery, carrots, potatoes, spring onions and bacon, then set them aside. Measure the stock, cream and milk. Drain the clams over a medium bowl, reserving the clam juice and clams separately.

3. 3

   Cook the bacon

   Heat a large stockpot or Dutch oven over medium-high heat for about 1 minute. Add the bacon and sauté for 2–3 minutes, until browned and crisp but not burnt. Lift it out with a slotted spoon and leave it to drain on a paper-towel-lined plate for the garnish.

4. 4

   Soften the vegetables

   Add 2 tablespoons of butter to the bacon fat and let it melt. Add the onion and sauté for 2–3 minutes, until translucent, then add the carrots and celery and continue cooking until tender.

5. 5

   Season and thicken

   Add the spice mixture and stir until evenly distributed. Stir in the flour and bay leaves, cooking until no white flecks of flour remain and the flour is integrated with the vegetables.

6. 6

   Add the liquids

   Gradually pour in the reserved clam juice, chicken stock, cooking cream and whole milk, stirring as you go. Let the mixture simmer for 1–2 minutes.

7. 7

   Simmer the potatoes

   Stir in the Tabasco, bacon hot sauce and potatoes. Scrape the bottom of the pot to loosen anything sticking, then reduce the heat to medium and cover. Bring the soup to a boil, then simmer for 20–25 minutes, uncovering and stirring every 8–10 minutes.

8. 8

   Add the clams

   During the final 12–15 minutes of simmering, add the clams and 2 tablespoons of milk, or more if the soup is too thick. Cover and continue to simmer.

9. 9

   Check the potatoes

   Remove the lid and stir. Test a potato with a knife or fork; when tender, turn off the heat and take the pot off the hob. If the potatoes need longer, simmer uncovered for another 5 minutes, stirring occasionally.

10. 10

    Serve the chowder

    Ladle the soup into bowls and top each with chopped spring onion, some of the reserved bacon and about 1 tablespoon of grated cheese. Serve with crusty bread, with extra Tabasco and black pepper if desired.

What is clam chowder?

Clam chowder is a hearty American soup traditionally made with clams, potatoes and a creamy or milk-based broth. This version builds on that familiar combination with crisp bacon, smoky paprika and several kinds of chilli heat.

The vegetables and flour give the broth body, while clam juice helps carry the flavour of the seafood through the pot.

Nutrition and macros by portion

The nutrition label shows one serving as written: 324 calories, 10g protein, 25g carbs, 21g fat.

The potatoes and flour provide most of the carbohydrates, while the cream, milk, butter, bacon and cheese contribute much of the fat. Clams, milk and cheese supply protein, with bacon also contributing some. Serve a bowl with extra vegetables or a simple salad to round out the meal.

Build flavour with bacon

Bacon first: Cook it until crisp, then reserve it for the bowls so it keeps some crunch. Its rendered fat also provides the cooking base for the onion and other vegetables.

Spices next: Stir the spice mixture into the softened vegetables before adding the flour and liquids. This helps spread the seasonings through the chowder.

A smooth, thick broth

Flour first: Cook it with the vegetables until the white flecks disappear. Gradually stirring in the reserved clam juice, stock, cream and milk helps incorporate the flour into a smooth base.

Adjust as needed: The potatoes and flour thicken the soup as it simmers. Stir in the extra milk during the clam stage if the consistency gets thicker than you like.

Keep an eye on the potatoes

Even pieces: Dice the potatoes into similarly sized cubes so they cook at roughly the same pace. The recipe calls for a knife or fork test rather than relying on the clock alone.

Gentle stirring: Uncover and stir every 8–10 minutes during the main simmer, scraping the base to check nothing is catching. Take care not to break up the potatoes as they soften.

Add the clams near the end

Clam juice: Drain the cans into a bowl and save the liquid for the broth; it is added with the other liquids. Keep the clams separate until the final 12–15 minutes of simmering.

Final heat: Adding the clams towards the end gives them time to warm through without subjecting them to the entire potato-cooking period.

Serve with contrasting toppings

Finish each bowl with spring onion, crisp bacon and grated Cheddar Jack or mature Cheddar. The cheese melts into the hot soup, while the spring onion and bacon add contrast.

Crusty bread makes a practical side for the thick broth. Extra Tabasco and black pepper can be offered at the table for those who want more heat.

Recipe notes & tips

• Drain the clams over a bowl so you can save all of their juice for the broth.
• Use a large pot to give the vegetables room to cook evenly.
• Stir regularly after adding the flour and liquids, especially across the base of the pot.
• Check the potatoes with a knife or fork before taking the soup off the heat.
• Add the extra milk gradually so you can stop once the chowder reaches your preferred thickness.
• Keep the bacon aside until serving to retain its crisp texture.

Variations

• Milder heat: Reduce the chilli flakes, cayenne and hot sauces to suit your taste.
• Extra smoky flavour: Use smoked bacon and keep the smoked paprika in the spice mix.
• Different potatoes: Swap the Russets for Yukon Gold potatoes as suggested in the recipe.
• Cheese topping: Use freshly grated mature Cheddar in place of Cheddar Jack.
• More vegetables: Add extra diced celery or carrots while keeping the potato quantity as written.

Common mistakes to avoid

• Discarding the clam juice: Drain the clams into a bowl and reserve the liquid for the broth.
• Burning the bacon: Cook it until crisp and browned, then remove it before it turns burnt.
• Leaving flour flecks: Stir the flour into the vegetables until no white flecks remain before adding the liquids.
• Skipping the stirring: Uncover and stir every 8–10 minutes during the main simmer to check the base of the pot.
• Overcooking the clams: Add them only during the final 12–15 minutes of simmering.
• Guessing potato doneness: Test a piece with a knife or fork and simmer for another 5 minutes if it is still firm.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring regularly, and add a little milk if the chowder has thickened; avoid boiling it hard.

Frequently asked questions