Chipotle Clam Chowder Recipe

Introduction

Chipotle Clam Chowder is a smoky, creamy twist on a classic favorite. With tender clams, smoky chipotle peppers, and crispy bacon, this chowder offers a rich and comforting flavor perfect for any day.

Ingredients

• 8 oz raw bacon
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced onion
• 4 tbsp Wesson Canola Oil
• 4 tbsp all-purpose flour
• 8 cups water
• 10 oz canned clams with juice
• 2 cups diced potatoes
• 1 cup frozen corn
• 3 tbsp minced canned chipotle peppers in Adobo sauce
• 1 cup heavy cream
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp chopped fresh parsley
• Oyster crackers to garnish (optional)

Instructions

1. Step 1: Preheat the oven to 350°F. Arrange the bacon on a parchment or foil-lined baking sheet and bake for 15-20 minutes until crisp. Transfer to paper towel-lined plates to drain and cool. Once cooled, break into large pieces and set aside.
2. Step 2: In a large pot or Dutch oven, heat 3 tablespoons of canola oil over medium heat. Add the diced carrot, celery, onion, and 2 teaspoons kosher salt. Cook until onions are translucent and vegetables are softened, about 8-10 minutes.
3. Step 3: Add the flour and stir constantly for about 30 seconds to make a roux. Slowly pour in half of the water while stirring to prevent lumps. When thickened and bubbling, add the remaining water and bring to a simmer.
4. Step 4: Stir in the clam juice from the canned clams, diced potatoes, and corn. Simmer gently for about 20 minutes, or until potatoes are tender, stirring occasionally.
5. Step 5: Add the heavy cream, canned clams with remaining juice, chipotle peppers, and chopped parsley. Simmer for 1-2 minutes. If the chowder is too thick, add more water to reach desired consistency.
6. Step 6: Taste and adjust seasoning with additional salt or chipotle peppers if desired. Serve in bowls topped with reserved bacon pieces and oyster crackers, if using.

Tips & Variations

• For a milder flavor, reduce the amount of chipotle peppers or substitute with smoked paprika.
• Use fresh clams if available, but adjust cooking time accordingly to ensure they open fully.
• For a thicker chowder, add an extra tablespoon of flour when making the roux.
• Garnish with chopped green onions or a squeeze of lime for added brightness.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Adding a splash of water or cream while reheating can help maintain a creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh clams instead of canned?

Yes, fresh clams can be used. Clean them thoroughly and steam until they open before adding to the chowder. Adjust the cooking time as needed to ensure tenderness.

Is this chowder spicy?

The chipotle peppers add a smoky heat to the chowder, but you can adjust the amount to your taste for mild or more pronounced spiciness.

Chipotle Clam Chowder Recipe

Print Recipe

★★★★★

5 from 68 reviews

This Chipotle Clam Chowder is a smoky, creamy twist on the classic chowder, combining crispy baked bacon, tender clams, and a flavorful vegetable base thickened with a roux. Infused with smoky chipotle peppers in adobo sauce and finished with fresh parsley, this hearty chowder is perfect for a comforting meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking and Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Seafood

• 8 oz raw bacon
• 10 oz canned clams, with juice

Vegetables

• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced onion
• 2 cups diced potatoes
• 1 cup frozen corn

Liquids & Sauces

• 8 cups water
• 1 cup heavy cream
• 3 tbsp canned chipotle peppers in adobo sauce, minced

Pantry Items & Spices

• 4 tbsp Wesson Canola Oil
• 4 tbsp all-purpose flour
• 2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 tbsp fresh parsley, chopped
• Oyster crackers (to garnish, optional)

Instructions

1. Bake the Bacon: Preheat your oven to 350°F. Arrange the raw bacon slices evenly on a parchment or foil-lined baking sheet. Bake for 15-20 minutes until the bacon turns crisp. Once done, transfer bacon to paper towels to drain excess fat and cool. Break into large pieces and set aside for garnish.
2. Prepare the Soup Base: In a large pot or Dutch oven, heat 3 tablespoons of Wesson Canola Oil over medium heat. Add diced carrot, celery, onion, and 2 teaspoons kosher salt. Sauté for 8-10 minutes until the onions are translucent and the vegetables have softened.
3. Make the Roux: Sprinkle the flour over the softened vegetables and cook while stirring constantly for about 30 seconds to form a roux. Gradually add half of the water, stirring continuously to avoid lumps. Once the mixture thickens and begins to bubble, add the remaining water and bring the mixture to a gentle simmer.
4. Simmer the Chowder: Stir in the clam juice from the canned clams, diced potatoes, and frozen corn. Let the chowder simmer gently for about 20 minutes, stirring occasionally, until the potatoes are tender.
5. Finish the Chowder: Add the heavy cream, canned clams with any remaining juice, minced chipotle peppers, and chopped fresh parsley. Simmer for an additional 1-2 minutes to meld the flavors. If the chowder is too thick, add a little more water to reach desired consistency.
6. Season and Serve: Taste the chowder and adjust seasoning with salt or extra chipotle peppers as preferred. Serve the chowder hot in bowls, topped with crispy bacon pieces and oyster crackers if using.

Notes

• For milder flavor, reduce the amount of chipotle peppers or omit them entirely.
• Use fresh parsley for a bright, herbaceous finish; substitute with dried if unavailable, but use less.
• Baking bacon on a sheet prevents stove splatters and yields evenly crisp bacon.
• If you want a thicker chowder, use less water or cook down a bit longer before adding cream.
• Oyster crackers add a traditional crunch but can be omitted for gluten-free diets.

Keywords: Chipotle Clam Chowder, smoky clam chowder, creamy clam chowder, bacon clam chowder, chipotle pepper soup, seafood chowder, easy chowder recipe