Pumpkin Clam Chowder Recipes

PUMPKIN CLAM CHOWDER

Pumpkin Clam Chowder image

When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. -Renee Murby, Johnston, Rhode Island

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 10 servings ( 2-1/2 quarts).

Number Of Ingredients 13

Ingredients

6 bacon strips, chopped
1 medium fennel bulb, chopped, fronds reserved
1 medium onion, chopped
1/2 cup chardonnay or clam juice
5 bottles (8 ounces each) clam juice, divided
4 cups cubed fresh pumpkin or butternut squash (1/2-inch cubes)
2 medium potatoes, peeled and cut into 1/2-inch cubes
1/3 cup all-purpose flour
2 cans (10 ounces each) whole baby clams, drained
1-1/2 cups heavy whipping cream
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan., Add 4-1/2 cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally., Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.

Nutrition Facts : Calories 289 calories, Fat 20g fat (11g saturated fat), Cholesterol 76mg cholesterol, Sodium 661mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 10g protein.

ANTHONY BOURDAIN'S CLAM CHOWDER RECIPE

Anthony Bourdain's Clam Chowder Recipe image

A quick and easy recipe for homemade clam chowder based on Anthony Bourdain's classic recipe.

Provided by Jennifer Tammy

Categories Recipes

Time 25m

Number Of Ingredients 10

Ingredients

3 cups frozen clams (approximately 8 dozen if using fresh)
1/2 lb bacon, diced
2 white onions, peeled and diced
Salt and pepper, to taste
3 potatoes, peeled and diced
2 Tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
Oyster crackers, optional for serving
Parsley, optional for serving

Steps:

If using fresh clams, cook them in a stockpot over medium heat in 1/2 cup of water until each shell opens. Discard any clams that don't open.
In a clean dutch oven over medium heat, cook your chopped bacon until slightly browned.
Add the diced onions and cook until translucent.
Add the diced potatos, salt and pepper. Add just enough water to cover the potatoes and simmer until potatoes are fork-tender.
In a measuring cup or small bowl, whisk together the flour and 1/2 cup of the milk to form a slurry. Stir into the bacon-potato mixture.
Add the clams (and any reserved cooking liquid if you cooked them fresh). Simmer for 5 minutes, until the clams are cooked through.
Add the remaining milk and heavy cream and continue cooking for 4 minutes.
Taste and adjust with additional salt and pepper.
Serve the soup with plenty of oyster crackers, and a sprinkling of chopped parsley, if desired.

Nutrition Facts : Calories 435 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 21 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1366 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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PUMPKIN CHOWDER RECIPES

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