Imagine a bowl of pure comfort that transports you to the rugged coastlines of New England with every spoonful. This Sweet Tomatoes Clam Chowder is not just a recipe; it's a culinary journey that blends the briny richness of fresh clams with crispy bacon, tender potatoes, and a luxuriously creamy base that will have your family begging for seconds. Whether you're a seafood lover or just craving a hearty meal that warms you from the inside out, this chowder is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cans of clams, drained
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 2 cups of potatoes, diced
- 1 cup of corn
- 2 cups of heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Begin by preparing all your ingredients. Drain the clams and set them aside. Chop the bacon into small pieces, dice the onion, and peel and dice the potatoes into small cubes. Measure out the corn and heavy cream, and have salt, pepper, and chopped parsley ready for garnish.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy, about 5-7 minutes. Stir occasionally to ensure even cooking and prevent burning.
- Once the bacon is crispy, add the diced onion to the pot. Sauté the onion in the bacon fat until it becomes translucent and fragrant, about 3-4 minutes.
- Add the diced potatoes to the pot and stir well to combine with the bacon and onion mixture. Cook for another 2-3 minutes, allowing the potatoes to absorb some of the flavors.
- Pour in enough water to cover the potatoes (about 4 cups), and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 10-15 minutes, or until the potatoes are tender.
- After the potatoes are tender, add the drained clams and corn to the pot. Stir to combine, and then pour in the heavy cream. Continue to cook over low heat for an additional 5-10 minutes, allowing the chowder to thicken slightly. Stir occasionally to prevent sticking.
- Season the chowder with salt and pepper to taste. Remember that the bacon and clams may already add some saltiness, so taste before adding too much salt.
- Once the chowder is heated through and has reached your desired consistency, remove it from the heat. Ladle the chowder into bowls and garnish with chopped parsley for a fresh touch.
- Serve the Sweet Tomatoes Clam Chowder hot, accompanied by crusty bread or crackers if desired. Enjoy your delicious homemade chowder!
Tips
- Fresh is Best: While canned clams work great, if you can get fresh clams, they'll elevate your chowder to restaurant-quality.
- Bacon Brilliance: Cook the bacon slowly to render out maximum flavor and get that perfect crispy texture. The bacon fat is liquid gold for this recipe!
- Potato Perfection: Cut your potatoes into uniform, small cubes to ensure even cooking and a consistent texture throughout the chowder.
- Cream Control: Add the heavy cream towards the end of cooking to prevent curdling and maintain a smooth, silky consistency.
- Seasoning Secret: Taste as you go! The bacon and clams add natural saltiness, so add salt and pepper gradually.
- Make-Ahead Magic: This chowder actually tastes even better the next day, as the flavors have time to meld together. Don't be afraid to make it in advance!
- Garnish Game: The chopped parsley isn't just for looks - it adds a fresh, bright note that cuts through the richness of the cream.Pro Tip: Serve with crusty bread or oyster crackers for the ultimate comfort food experience!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 25g
Protein: 25g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 130mg
