Clam chowder is a warm savory soup that pairs wonderfully with a slice of freshly baked bread for dipping. This clam chowder recipe can be made with either fresh mussels or clams. Made with bacon, this chowder is creamy and savory and features carrots, celery and potatoes for a hearty chowder that will fill you up and warm you up. Two pots are required for this recipe, one to cook the clams or mussels and the other to cook the chowder.
- 400 grams meat
- 100 grams bacon (diced)
- 1 onion (sliced)
- 2 carrots (peeled and sliced)
- 1 celery stalk (sliced)
- 1 teaspoon sweet paprika
- 750 milliliters water
- 500 grams potatoes (peeled and sliced 1/2-cm. width)
- 1 teaspoon dried thyme
- 200 milliliters heavy cream
- ground black pepper
- 30 grams fresh parsley (diced)
- If using whole mussels, clean them and remove their beards. If using clams, let them sit in salted, cold water for a bit to get the sand out.
- Add the seafood to a pot with 2 centimeters of water in it and bring to a boil. Cover and let boil about 2 minutes until the shellfish open.
- Discard those that did not open and remove the meat from those that did. Save the shells for garnish. Strain the cooking liquid and set aside.
- Roughly chop the shellfish meat and set aside.
- In a large stockpot, add the bacon and let it fry in its own fat until golden. Add the onion, carrots, celery, and sweet paprika. Cover and simmer on low heat for 5 minutes, stirring occasionally.
- Add 750 ml. of water, the potatoes, and the thyme. Simmer for 20 minutes on low heat or until the potatoes have softened. Add the shellfish meat with their shells, their cooking liquid*, and the heavy cream. Salt and pepper to taste and stir together.
- Serve with the chopped parsley on top.
PER SERVING *
|Calories730Calories from Fat520|
|% DAILY VALUE*|
|Calories from Fat520|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.