Author Notes
Broth based clam chowder is a lighter, vegetable dense version of clam chowder. Made with clams, bacon, potatoes, celery, carrots and lemon juice, this may be your new favorite clam chowder. —Kim at Something New For Dinner
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Ingredients
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4
6.5 ounce cans chopped clams
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4
bacon slices, chopped into 1/4" pieces
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2 cups
leeks, thinly sliced
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3
celery stalks, thinly sliced
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2
carrots, peeled and chopped in a 1/4" dice
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2 teaspoons
fresh thyme, chopped
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3
8-ounce bottles clam juice
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1
14.5 ounce can chicken stock
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2 teaspoons
Worcestershire sauce
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4 cups
Yukon gold potatoes, peeled and diced into 1/4" pieces
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1/2 teaspoon
crushed red peppers
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4 tablespoons
butter
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juice from 1 lemon
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4 tablespoons
chopped parsley
Directions
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Set a fine mesh colander over a bowl and drain clams into the mesh. Reserve clam juice and set juice and clams aside.
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Heat a heavy bottomed soup pot or Dutch oven over medium high and add the bacon. Cook stirring occasionally until crisped. Remove bacon from the pot and drain on a paper towel-lined plate. Set aside.
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Add leeks to the residual bacon grease and saute for about 5 minutes, until soft. Add celery, carrots and thyme and continue cooking for another 3 minutes.
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Add clam juice, including the clam juice reserved from the canned clams, chicken stock and Worcestershire sauce. Bring to a boil and add the potatoes. Return to a boil and then reduce heat to medium low. Add the bacon and crushed red peppers to the pot and cook until the potatoes are tender, about 15 minutes.
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When potatoes are done, stir in 4 tablespoons of butter. Add clams, lemon juice and parsley and heat briefly. You do not want to overcook the clams or they become tough and rubbery. Taste and adjust seasonings.
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