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Chef John's Rich Clam Chowder

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PREP TIME
35 min
COOKING TIME
60 min
TOTAL TIME
95 min
SERVINGS
6 servings
Lunch
Chef John's Rich Clam Chowder
Ingredients
  • 2 (10 ounce) cans whole baby clams, undrained
  • 2 (6.5 ounce) cans chopped clams, undrained
  • 4 strips thick-cut bacon, cut into 1/2-inch pieces
  • 1 cup diced yellow onion
  • 3 cloves garlic, minced
  • kosher salt to taste
  • 2 tablespoons tomato paste
  • 2 tablespoons all-purpose flour
  • 1 cup bottled clam juice
  • 2 cups chicken broth
  • 2 medium carrots, cut into 1/2 inch pieces
  • 2 ribs celery, sliced into 1/2-inch pieces
  • 1/2 cup diced Italian tomatoes
  • freshly ground black pepper to taste
  • 3 pinches cayenne pepper
  • 3 cups peeled, diced Yukon Gold potatoes
  • 2 teaspoons minced fresh tarragon
  • 2 tablespoons chopped fresh Italian parsley
Instructions
1
Discard any excess water from the baby clams and set them aside for later use. Store the clam juice in the fridge until it's needed, then reserve it.
2
Place the bacon slices at the bottom of a large soup pot over medium-high heat. Let them cook and stir constantly until they're nicely browned and almost crispy, taking around 7 to 10 minutes. Add the diced onion and minced garlic on top; cook and stir until the onions start to soften and become translucent, which should take about 5 to 7 minutes.
3
Add the tomato paste to the pot; let it cook and stir for about 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot - that's what we're aiming for. Sprinkle a pinch of salt over the mixture; cook and stir for another 2 to 3 minutes.
4
Carefully pour in the reserved clam juice, along with any additional bottled clam juice and chicken broth. Use a spatula to stir everything together, making sure to scrape the bottom of the pot to release any caramelized bits.
5
Add sliced carrots, chopped celery, the set-aside clams, diced tomatoes, pepper, and a pinch of cayenne; stir everything together and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 15 to 20 minutes, occasionally skimming off any excess bacon fat that rises to the top.
6
Add diced potatoes to the pot and let them cook until they're tender but still hold their shape, which should take about 20 minutes. Taste the soup and adjust the seasoning with salt if necessary. Just before serving, stir in some fresh tarragon and parsley leaves.