Smokey New England Clam Chowder

We are in the midst of soup season here! Did you know that this past Tuesday was National New England Clam Chowder Day? Well we did! And we whipped up a batch of delicious Smokey New England Clam Chowder to celebrate. This is definitely not Campbell’s clam chowder. It is creamy with a depth of flavor from the smoked paprika and smoked bacon., and loaded with clams! Smokey New England Clam Chowder is just the thing to warm you up during these cold and dreary winter days.

Make sure you have some sourdough bread on hand to soak up any remains!

Saute bacon, onions and garlic.

Add potatoes, spices, and clam juice.

Stir in the cream and parsley. Season to taste and enjoy!

Smokey New England Clam Chowder

• 1 ½ – 2 cup chopped clams (4 cans, drained with liquid reserved)
• 2 – 8 oz bottles clam juice
• 5 ounces thick cut smoked bacon, cubed
• 1 large onion, chopped (about 2 cups)
• 2 cloves garlic, minced
• ¼ cup all-purpose flour (less or more, depending on how thick you want the soup)
• ½ cup dry white wine*
• ¼ cup cognac or brandy (optional)*
• 1 pound potatoes (russets or Yukon gold), peeled and diced
• 1 to 2 cups water
• 2 bay leaves
• 2 tsp chopped fresh thyme
• ½ tsp freshly ground black pepper
• 1 ½ tsp smoked paprika
• 1/8 tsp cayenne
• 1 cup heavy whipping cream
• 2 TBS chopped fresh parsley

* 2 tablespoons lemon juice or cider vinegar and 3/4 cups of water can be substituted for the wine and cognac.

Place the bacon in a large, thick-bottomed pot. Heat on medium and stir occasionally until well browned.

Add the chopped onion to the pot, and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add garlic and cook about 1-2 minutes longer.

Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for a minute or two. Slowly add the white wine, brandy and ¼ cup water to the pot, stirring after each addition.

Add potatoes to the pot. Add the 2 bottles of clam juice and a cup of reserved liquid from clams. The liquid should cover the potatoes. If not, add a little more clam juice or water.

Add the bay leaf, thyme, black pepper, paprika and cayenne. Heat to a boil and reduce to a simmer. Cover and cook for 20 minutes, or until the potatoes are cooked through.

While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy.

When the potatoes are tender, remove the bay leaves, add the chopped clams and turn off the heat under the soup. Slowly stir in the heated cream. Adjust seasonings. Stir in the fresh parsley.

Serves 6