5
2 ratings

Bainbridge Island Chunky Clam Chowder

Contributor
This sweet and smoky chowder, garnished with charred corn on the cob, is the perfect addition to any summertime meal....
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
776
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 strips of bacon
  • 4 Tablespoons salted butter
  • 1 large Walla Walla onion (or other sweet variety), diced small
  • 2 cloves garlic, minced
  • 1 Cup brunoised celery
  • 1 ½ Cup brunoised carrots
  • 2 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
  • 4 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.

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.

Nutritional Facts

Total Fat
49g
76%
Sugar
8g
N/A
Saturated Fat
27g
100%
Cholesterol
225mg
75%
Protein
47g
94%
Carbs
38g
13%
Vitamin A
861µg
96%
Vitamin B12
30µg
100%
Vitamin B6
0.4mg
19.6%
Vitamin C
15mg
24%
Vitamin D
0.8µg
0.2%
Vitamin E
3mg
17%
Vitamin K
16µg
20%
Calcium
201mg
20%
Fiber
4g
16%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
5mg
29%
Magnesium
104mg
26%
Monounsaturated
15g
N/A
Niacin (B3)
4mg
22%
Phosphorus
736mg
100%
Polyunsaturated
4g
N/A
Potassium
880mg
25%
Riboflavin (B2)
0.4mg
20.9%
Sodium
1975mg
82%
Thiamin (B1)
0.3mg
17.9%
Trans
0.3g
N/A
Zinc
2mg
15%