Thursday, September 22, 2011

Clam Chowder with a Kick

Yum
I once visited the Oregon Coast and fell in love with the clam chowder that the local restaurants all served out there.  The only complaint I had with all the clam chowder was that it needed a little "kick" to really put it over the top.  So I created my own chowder and it was so easy and quick that I'll never have to go to a restaurant to eat it again.   As the colder months of the year a coming upon most of  us in North America...let's get our chowder on!

Ingredients:
2 cans of minced clams in their juice
6 slices of bacon (diced)
1 medium onion minced
2 large carrots minced
1 minced green bell pepper
2 stalks of minced celery
1/2 tsp of dried thyme
4 cups of chicken broth
3-4 cups of water
2 cups of diced white potatoes
chicken bullion as needed
salt and pepper to taste
1 tsp red chili flakes (or to taste)
1/3 cup of all purpose flour
2 cups of half and half


Directions:

In a large soup pot, fry up your bacon until crispy.  Drain the bacon and set it aside.  Reserve the bacon drippings to fry the vegetables.







I recommend you use a food processor and "chop" your carrots, onions, bell pepper and celery to a fine dice. I wanted the vegetables to give flavor and give some "body" to the soup without actually having to be eaten in bite size pieces.

Add these vegetables to the bacon drippings in the pot and fry until softened.



Next add your dried thyme, salt, pepper, chili flakes and flour.  Cook for 2-3 minutes while stirring.






Now add your two cans of clams with their juice.  Cook for a minute.







Now add your water, chicken broth and diced potatoes.  Bring to a boil and cook until potatoes are almost tender.  You will want to season the broth again because the potatoes will absorb some of the salt.  I used the chicken bullion above to season the broth.




Finally add your 2 cups of half and half.  Allow to boil for 2-3 minutes.  Taste for seasoning one last time and your soup should be done. 






Garnish with the cooked bacon and parsley.  Enjoy.

13 comments:

  1. I adore clam chowder. Absolutely adore it. My only weirdness is that I have to have it with Fritos. How odd is that? So, I guess I'm going to have to buy me a bag of Fritos because I'm definitely making this. Though, I think you should head to Boston and give their clam chowder a try. It'll be Oregon's socks off.

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  2. Love this! Love clam chowder and anything with a kick! This is a must try. Thanks for sharing!

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  3. i don't eat bacon but this clam chowder looks yummy and spicy :)
    Ridwan

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  4. I LOVE clam chowder...and I know I'd love it more with a kick! Beautiful soup!!!

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  5. Clam chowder with a kick! Great recipe. The chili flakes must give it a great flavor!

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  6. This is fabulous! You know I'm allergic to clams...but Holy Cow that's amazing!

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  7. The Mr. loves clam chowder. I'm going to have to steady my nerves and make this.

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  8. Oh my goodness this looks delicious! Clam chowder is awesome and with a kick, even better. Thanks for sharing =]

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  9. I'm a traditionalist chowdah person - New England-style, of course, but do love this kick!

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  10. I love spicy and this looks great. My hubby would love this one too, if we go out and clam chowder is on the menu he always orders it.

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  11. I love clam chowder and now you added bacon to it to make it even more yummy! I have to make this once it cools down.

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  12. I just happened upon your blog. Love It!!!

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  13. JUM!! You made it look so easy and wonderful!

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