Best 9 Smokey Clam Chowder Recipes

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Calling all seafood lovers! If you're looking for a culinary adventure that will tantalize your taste buds, look no further than the smoky clam chowder. This delectable dish combines the briny sweetness of clams with a rich, smoky broth, creating a symphony of flavors that will have you craving more. Whether you prefer a classic New England-style chowder or a more adventurous Manhattan variation, there's a smoky clam chowder recipe out there to suit your palate. So, grab your apron and get ready to embark on a culinary journey that will leave you yearning for more.

Here are our top 9 tried and tested recipes!

SMOKY CORN CHOWDER



Smoky Corn Chowder image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 18

4 ounces smoky lean center cut bacon, chopped
4 cloves garlic, finely chopped
2 medium onions, chopped
1 chile pepper, such as Fresno chile, seeded and chopped
6 large ears corn, kernels scraped from cob, cobs reserved
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon smoked sweet paprika, scant palmful
Salt and freshly ground black pepper
2 fresh bay leaves
1 pound (1 large) starchy potato, peeled and diced
4 cups chicken stock
2 tablespoons butter
1 lime, juiced
Hot sauce
Reserved bacon bits
Scallions
Chopped fresh cilantro or parsley
Creme fraiche, crumbled queso fresco or shredded Cheddar or pepper Jack

Steps:

  • Heat the EVOO over medium-high heat in a soup pot. Add the bacon and brown to crisp, then remove with a slotted spoon and reserve the bacon bits. To the bacon drippings, add the garlic, onions and chiles, and cook to soften, 8 to 10 minutes, stirring occasionally. Add the corn and season with the thyme, paprika and salt and pepper, and stir. Add the cobs to the pot along with the bay leaves, potato and cover with the stock. Add a little water to the stock if it does not cover the corn. Cook the soup, partially covered, 20 to 30 minutes. Remove the cobs and bay leaves and puree with an immersion blender until the corn is creamed. Stir in the butter and lime juice and add hot sauce, to taste. Cool and store for a make-ahead meal. Reheat over a medium flame.
  • Serve the corn chowder topped with bacon, scallions, herbs and cheese.

QUICK AND EASY CLAM CHOWDER



Quick and Easy Clam Chowder image

Here's a quick chowder that's been in my family for over 30 years. I make a big pot to take to an annual party at work. It's always a hit. Served with crusty bread and a salad, it's the perfect meal for a chilly evening.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

6 bacon strips, diced
1/2 cup finely chopped onion
2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
1-1/2 cups milk
3 cans (6-1/2 ounces each) minced clams, undrained
1 tablespoon lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings. , In the same skillet, saute onion in reserved drippings until tender. Stir in soup and milk. Add the clams, lemon juice, thyme, pepper and bacon; cook until heated through. Garnish with parsley.

Nutrition Facts : Calories 268 calories, Fat 20g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 856mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 1g fiber), Protein 8g protein.

MY BEST CLAM CHOWDER



My Best Clam Chowder image

A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.

Provided by PIONEERGIRL

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 8

Number Of Ingredients 11

3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
¾ cup butter
¾ cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 ½ teaspoons salt
ground black pepper to taste

Steps:

  • Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
  • Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
  • Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Nutrition Facts : Calories 501.2 calories, Carbohydrate 28.4 g, Cholesterol 136.6 mg, Fat 32.7 g, Fiber 2.2 g, Protein 23.9 g, SaturatedFat 19.7 g, Sodium 712.3 mg, Sugar 2.4 g

SMOKY CLAM CHOWDER



Smoky Clam Chowder image

Make and share this Smoky Clam Chowder recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb potato, peeled and cut into 1/2 inch pieces
1/2 cup butter
3 celery ribs, chopped
1 medium onion, chopped
1 teaspoon minced garlic
1/2 cup all-purpose flour
4 (6 1/2 ounce) cans chopped clams, with juices
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill
1/8 teaspoon liquid smoke
2 cups whipping cream
1 cup milk
salt and pepper

Steps:

  • In a large pot, boil potatoes in salted water until they are tender, about 10 minutes.
  • Drain potatoes.
  • In a large pot, melt butter and saute celery, onion, and garlic until onion is translucent.
  • Add flour and stir 2 minutes.
  • Add clams and their juices, parsley, thyme, marjoram, dill, liquid smoke, and potatoes.
  • Simmer 5 minutes.
  • Add cream and milk.
  • Bring to a simmer; do not boil.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 486.3, Fat 35.7, SaturatedFat 21.9, Cholesterol 143.6, Sodium 703.6, Carbohydrate 24.2, Fiber 2, Sugar 1.4, Protein 18

MANILA CLAM CHOWDER



Manila Clam Chowder image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 50m

Yield about 8 to 10 servings

Number Of Ingredients 12

1/8 cup vegetable oil
1 3/4 cups butter (3 1/2 sticks)
2 cups medium diced celery
2 cups medium diced onions
1 3/4 cup all-purpose flour
1 quart clam juice
1 pint heavy cream
6 large potatoes, peeled and diced medium
2 pounds fresh shucked manila clams (approximately 12 to 14 dozen manila clams in shell)
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)

Steps:

  • In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add flour to make a roux. Add clam juice and mix well to integrate flavors. Reduce heat to low, add cream and bring slowly to a simmer. Add potatoes, and let cook until just fork tender. As potatoes begin to soften, stir in clams and continue to simmer until clams become opaque, but be careful not to overcook the potatoes. Season with salt, pepper and crab boil seasoning, to taste.

SMOKEY CLAM CHOWDER



Smokey Clam Chowder image

Categories     Soup/Stew     Milk/Cream     Dairy     Herb     Potato     Shellfish     Lunch     Clam     Winter     Bon Appétit     Washington     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8

Number Of Ingredients 16

1 pound russet potatoes, peeled, cut into 1/2-inch pieces
1/2 cup (1 stick) butter
3 celery stalks, chopped
1 medium onion, chopped
1/2 cup all purpose flour
6 8-ounce bottles clam juice
4 6 1/2-ounce cans chopped clams with juices
1 tablespoon chopped fresh parsley
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 teaspoon chopped fresh marjoram or 1/4 teaspoon dried
1/2 teaspoon chopped fresh dill or 1/4 teaspoon dried dillweed
1/4 teaspoon powdered garlic
1/8 teaspoon liquid smoke*
2 cups whipping cream
1 cup whole milk
*Liquid smoke is a smoke-flavored liquid seasoning available at specialty foods stores and many supermarkets.

Steps:

  • Boil potatoes in large saucepan of salted water until just tender, about 6 minutes. Drain potatoes well.
  • Melt butter in heavy large pot over medium-high heat. Add celery and onion and sauté until onion is translucent, about 6 minutes. Add flour and stir 2 minutes. Gradually mix in clam juice. Simmer until beginning to thicken, stirring frequently, about 2 minutes. Add clams with juices, parsley, thyme, marjoram, dill, garlic, liquid smoke and potatoes. Simmer 5 minutes to blend flavors. Add cream and milk. Bring to simmer. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)

FIVE STAR CLAM CHOWDER



Five Star Clam Chowder image

The thickest, creamiest, best tasting homemade Clam Chowder you've ever had. This is true five star restaurant caliber clam chowder that is remarkably easy to make and unbelievably delicious. You will have never had a better bowl of Clam Chowder outside of a restaurant environment. If you seek "stand out" recipes the way I do, you'll love this one. I generally double this recipe.

Provided by EDMISTON99

Categories     Chowders

Time 1h30m

Yield 5 serving(s)

Number Of Ingredients 16

2 tablespoons butter
1 lb bacon, finely chopped
1 white onion, chopped
1 cup celery, chopped (1-2 stalks)
1/2 teaspoon thyme
1/4 teaspoon basil
1/4 teaspoon oregano
3 lbs canned clams
3 cups clam juice
3 pints heavy cream
1/4 teaspoon white pepper
4 cups potatoes, diced (about 3 large potatoes)
10 drops Tabasco sauce
2 teaspoons Worcestershire sauce
3/4 cup flour
1 1/2 cups water

Steps:

  • In an 10 quart pot, melt butter and sauté bacon over low heat until cooked, but do not brown.
  • Add diced onion and celery, and sauté until tender and translucent.
  • Add clam broth, white pepper, worcestershire sauce, tabasco sauce, potatoes and herbs.
  • Cook approximately 13 minutes to soften potatoes and incorporate flavors.
  • Add heavy cream and chopped clams. Bring to boil,.
  • Mix cornstarch and water together and add, stirring briskly.
  • Salt & pepper to taste.
  • Enjoy.

Nutrition Facts : Calories 2072.9, Fat 156.1, SaturatedFat 83.2, Cholesterol 601.4, Sodium 1788.5, Carbohydrate 79, Fiber 4.5, Sugar 7.6, Protein 88.1

SANTA FE CLAM CHOWDER



Santa Fe Clam Chowder image

Categories     Soup/Stew     Potato     Tomato     Sauté     Sausage     Clam     Corn     Jalapeño     Cilantro     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
4 ounces Spanish chorizo * or andouille sausage, cut into 1/3-inch dice
12 ounces white-skinned potatoes, peeled, cut into 1/2-inch cubes
1 medium onion, chopped
1 celery stalk, chopped
1/3 cup canned diced green chilies
1 large jalapeño chili, seeded, chopped
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 cup canned crushed tomatoes with added puree
1 cup frozen white corn kernels
3 8-ounce bottles clam juice
24 littleneck clams, scrubbed
6 tablespoons chopped fresh cilantro

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add chorizo; sauté until fat is rendered, about 3 minutes. Add next 6 ingredients; sauté until onion begins to soften, about 5 minutes. Mix in oregano and cumin, then tomatoes, corn, and bottled clam juice. Bring to boil. Reduce heat to medium-low. Cover and simmer until potatoes are almost tender, about 12 minutes. (Can be made 1 day ahead. Refrigerate uncovered until cool, then cover and chill. Bring to simmer before continuing.)
  • Add clams to mixture in pot; cover and cook over medium-high heat until clams open and potatoes are tender, about 7 minutes (discard any clams that do not open). Mix in 4 tablespoons cilantro. Season to taste with salt and pepper. Divide clams among 6 shallow soup bowls. Ladle chowder over. Sprinkle with remaining cilantro and serve.
  • A smoked-pork link sausage flavored with garlic and spices, but milder than Mexican chorizo. Spanish chorizo is available at Spanish markets and specialty foods stores.

SMOKY FISH CHOWDER



Smoky Fish Chowder image

This chowder is a more complex and smoky interpretation of a classic New England fish chowder. Made with hot smoked paprika and a little Vermouth or white wine, it's got more spunk than a simpler, more authentic recipe, without losing the spirit of the sea. If you can't find fish stock, you can substitute bottled clam juice, or even a good, flavorful vegetable stock. Either way, you'll end up with perfectly balanced bowl of soup that needs nothing more than perhaps a few crackers on the side to make it shine.

Provided by Melissa Clark

Categories     dinner, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 11

3 ounces bacon (about 3 to 4 slices), diced
3 tablespoons unsalted butter
2 medium leeks, white and light- green parts, thinly sliced
3/4 teaspoon kosher salt, more as needed
1/4 teaspoon hot smoked paprika
1/4 cup dry white vermouth or white wine
2 cups fish stock, store-bought or homemade
1/2 pound fingerling potatoes, sliced into 1/4-inch rounds
3 thyme sprigs
2 cups whole milk
10 ounces flaky white fish, such as flounder or cod, cut into 2-inch chunks

Steps:

  • In a heavy pot over medium-high heat, brown bacon until crisp, about 5 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain.
  • Spoon off all but 2 tablespoons of bacon fat from the pot. Add butter and let melt. Add leeks and a pinch of salt; cook, stirring frequently, until leeks are soft, about 5 minutes. Stir in paprika; cook 1 minute. Pour in vermouth and simmer until almost completely evaporated, about 2 minutes. Stir in stock, 1 cup water, potatoes, thyme and remaining salt. Simmer until potatoes are tender, about 25 minutes.
  • Add milk and cooked bacon to pot; bring to a simmer. Add fish and cook until just opaque, 2 to 4 minutes. Use a fork to flake fish into large pieces. Taste and adjust seasoning if necessary. Remove thyme. Serve immediately.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 979 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Use Fresh Clams: Fresh clams are essential for the best flavor in your chowder. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them thoroughly before cooking.
  • Smoky Bacon: Bacon adds a delicious smoky flavor to the chowder. If you don't have bacon, you can substitute pancetta or smoked paprika.
  • Vegetables: The vegetables in the chowder help to add flavor and texture. You can use any vegetables you like, but some popular choices include potatoes, carrots, celery, and onions.
  • Seasoning: The seasoning in the chowder is important to balance the flavors. Be sure to taste the chowder as you cook it and adjust the seasoning to your liking.
  • Garnish: A garnish can help to add a finishing touch to your chowder. Some popular garnishes include chopped parsley, crumbled bacon, or a dollop of sour cream.

Conclusion:

Smoky clam chowder is a delicious and hearty soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious smoky clam chowder that will impress your friends and family.

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