Clam Chowder with a Kick
Down in Florida, there was a place my husband and I loved the chowder at because it had a spice to it. Not a crazy spice or heat that distracted from the goodness that is the original New England-style clam chowder, but just enough to really elevate the creamy, buttery-tasting soup. If you are a clam chowder lover, and also like cajun-spiced foods, then you will love this Clam Chowder with a Kick! If you aren’t a cajun person, then leave the spices out or just add a little to your taste. The best part is that you can add way more too if you want! Let’s get down to it and make some chow-duh!
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Clam Chowder with a Kick
Creamy, buttery clam chowder…it’s a real treat and one that I make our family every winter on a cold snowy day. This winter, we have had 70-degree days, and cold snowy days all mixed into the same week so it’s been weird. But one day after a warm spell of trees budding and birds singing, it began to snow and was frigid. I decided it was time for clam chowder. I didn’t want to miss my chance for a bowl of delicious coastal comfort food on a perfect day. So out to the store my daughter and I went to collect our clam chowder ingredients…and Reese cups that she snuck into the cart because she’s getting crafty and no longer wants to accept all of my healthy snacks for her.
It is funny because I like this hearty soup on cold days, but when I lived in Florida I would eat it any time of the year. And any time of the year was usually hot. It’s one of the perks now of living somewhere with true seasons, you get to cook and enjoy a soup like this on a day when it warms your bones. However, our seasons here are bipolar nowadays, so I have to plan accordingly.
Ingredients for Clam Chowder with a Kick
You probably have most of this on hand unless your pantry is empty like mine was when I wanted to make clam chowder this winter 😉
- Bacon: any bacon will do. This is for topping your soup.
- Onion: just a yellow onion, diced.
- Celery: I keep it already diced and frozen in the freezer for soups all winter.
- Shallot: it’s a little sweeter than a normal onion and goes nicely in the soup. Some chowders use leeks instead, so if you want to use a leek go ahead. If you find neither, then make the chowder without.
- Potatoes: any potato is fine! If you choose Yukon gold or red-skinned then you can leave some skin on the potatoes if you’d like. If you’re using russets then peel off all of the skin. Dice the potatoes into small bite-size pieces.
- Flour: to help thicken the soup.
- Chicken Stock: I rarely use broth, I just prefer the richer flavor of stock and especially in a soup.
- Half and Half: you can use whole milk but just this once treat yourself and enjoy all the creamy goodness of clam chowder.
- Cajun/Creole seasoning: they are very similar but you can use either.
- Salt, Pepper, dried herbs such as thyme or oregano, or Italian herbs.
- Bay leaves: I love adding bay leaves to anything that simmers.
- Clams: I use canned clams and they really taste great. I use three cans in this recipe because we like it chunky with clams, but if you like it less chunky then just use two cans instead.
- Clam Juice: this is clam chowder so let’s make it clam chowder and add clam juice as well. Don’t sniff the bottle of clam juice if you’re unsure haha just add it and trust me that it adds a wonderful flavor to the soup.
- Hot sauce: Just a few dashes of your favorite hot sauce goes a long way.
How to Make Clam Chowder with a Kick
You’re basically making potato soup but adding clams and clam juice. Some people don’t add clam juice but like my husband wisely advises, “If you’re eating clam chowder it should be clammy!” It makes perfect sense, otherwise, just eat potato soup. Clams have a natural buttery flavor to them that marries with the half and half and makes the entire dish seems much more decadent! It’s a simple recipe just like any other soup really and can be thrown together when you get the hankering for it some cold snowy day…or a day as a transplant in Florida when you miss eating soup on cold days so you make your house super cold with AC and put sweatpants on to eat it and feel snuggly (all the while ignoring the gecko that has somehow sneaked into the house and is hiding up in the corner.)
Cooking the Chowder
First, you have two options to get started. You can either fry a few pieces of bacon in your stock pot (you’ll top your soup with diced bacon anyways) or you can sautee your veggies with butter. I like to cook my bacon in the oven. It always turns out better for me than trying to cook it on the store top and I don’t like being popped by grease. You can always cook it in the oven and then drain some of the grease into the pot to sautee veggies in as well. Your choice!
So, sautee an onion, a shallot, and celery in the pot until the veggies have softened and the onions are translucent. Then add a little flour and our spices and cook it for a minute to give the flour a nice golden color. Next, we add the diced potatoes, clam juice, chicken stock, and a little hot sauce. Stir all of your ingredients up and bring them to a boil. Then reduce the heat to a simmer and let it simmer until the potatoes are tender. I always scoop one out and test it with a fork or knife to make sure if soft. Once the potatoes are tender, you can add the clams and half and half. Stir the soup and let it heat through another 5-10 minutes.
Before Ringing the Dinner Bell
Before declaring the clam chowder done, I like to use a potato masher and smash around the pot to mash a few potatoes. It helps thicken the soup and I like the texture it gives to some of the potatoes. Also, taste the soup and see if you want more salt and seasoning. If you want it spicier then add all you want of cajun seasoning!
If you’re looking for another cozy soup, my Best Pumpkin Chili is a healthy, delicious, and easy soup!
Engorge!
Get a loaf of sourdough and dig into that soup! I hope this Clam Chowder with a Kick takes you to a happy place just like it does for us!
Clam Chowder with a Kick
Ingredients
- 1 Yellow Onion diced
- 1 Cup Celery diced
- 1 Shallot diced
- 2-3 Cups Potatoes diced. You can use any potato, but if you are using Russet then make sure to peel the skin off
- 6-8 slices Bacon
- 1/3 Cup Flour
- 1 Cup Clam Juice bottled
- 2 Cups Chicken Stock
- 3 Cups Half and Half
- 2-3 6.5 oz Canned Chopped Clams drained
- 2 dried Bay Leaf
- 1/4 tsp Black Pepper
- 1 tsp Salt or to taste
- 1 tsp Dried Herbs Italian, Thyme, Oregano are all fine options
- 2 tsp Your favorite hot sauce
- 2-4 tsp Cajun Seasoning No-salt-added seasoning. If your seasoning has salt, then wait until the end to taste your soup and add salt to taste. Feel free to add more Cajun to your taste!
Instructions
- First, saute the bacon over medium heat in a large soup pot until crispy, and then drain the bacon on paper towels and set aside to dice for the soup topping. Drain the grease so there is only a couple of TBSP roughly left in the pot.
- Saute over medium heat the diced onion, shallot, and celery in the leftover bacon grease in the pot until the vegetables are soft and the onions are translucent.
- Add the herbs/spices and flour and saute for a minute, stirring constantly to avoid burning the spices.
- Add the diced potatoes, chicken stock, hot sauce, clam juice, and bay leaves, and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 minutes or until the potatoes are fork-tender.
- Add the half and half and the clams. Continue to cook for another 5-10 minutes to heat through these added ingredients.
- With a potato masher, mash some of the potatoes in the soup, if desired.
- Check the seasoning and add additional salt or Cajun Seasoning, if desired.
- Serve topped with bacon, green onions or parsley, and of course bread or oyster crackers! Enjoy!
