Bainbridge Island Chunky Clam Chowder

This sweet and smoky chowder, garnished with charred corn on the cob, is the perfect addition to any summertime meal....
Contributor
Bainbridge Island Chunky Clam Chowder
'From the Tip of My Tongue'
Bainbridge Island Chunky Clam Chowder

This sweet and smoky chowder, garnished with charred corn on the cob, is the perfect addition to any summertime meal. It’s colorful, flavorful, and fresh.

Recipe courtesy of chef Cindy Hutson. Reprinted with permission  from her cookbook, From The Tip of My Tongue.

8
Servings
878
Calories Per Serving
Deliver Ingredients

Ingredients

  • strips of bacon
  • 4  Tablespoons  salted butter
  • large Walla Walla onion (or other sweet variety), diced small
  • cloves garlic, minced
  • 1  Cup  brunoised celery
  • 1 ½  Cup  brunoised carrots
  • bay leaves
  • 2  Cups  diced new red-skin potatoes, skin on, washed and dried
  • 3  Cups  clam broth (fresh or bottled)
  • 4  Pounds  clams, rinsed and purged to remove sand
  • 8  Ounces  chopped clams, canned or frozen
  • 3  Cups  heavy cream
  • 1  Cup  mashed potatoes
  • ¼  Cup  chopped parsley, for garnish
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • ears pan-charred corn

Directions

Place the whole strips of bacon in a stockpot over medium-high heat. Add the butter, onion, and garlic and sauté just until the bacon is crisp.

Add the celery, carrots, and bay leaves and continue sautéing for 4 minutes. Add the potatoes and stir for 2 minutes. Then, pour in the clam broth and stir. Simmer for 10 minutes.

Place the clams in the pot and cover. Simmer until claims open and then pour in the heavy cream. Add the chopped claims and simmer, uncovered, for 5 minutes more. Remove the bacon and discard.

Warm the mashed potatoes in a microwave and whisk some into the soup to thicken it, adding more if needed. Taste and adjust the seasoning if necessary.

Divide the chowder among 8 bowls and garnish with parsley and black pepper. Serve with half an ear of charred corn and a cocktail fork for the clams.

Nutritional Facts

Total Fat
41g
59%
Sugar
30g
33%
Saturated Fat
23g
96%
Cholesterol
66mg
22%
Carbohydrate, by difference
124g
95%
Protein
9g
20%
Vitamin A, RAE
703µg
100%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
116µg
100%
Calcium, Ca
154mg
15%
Choline, total
33mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Fluoride, F
20µg
1%
Folate, total
112µg
28%
Iron, Fe
3mg
17%
Magnesium, Mg
58mg
18%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
189mg
27%
Selenium, Se
13µg
24%
Sodium, Na
597mg
40%
Vitamin D (D2 + D3)
1µg
7%
Water
372g
14%
Zinc, Zn
1mg
13%

Clam Chowder Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Clam Chowder Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

Clam Chowder Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.