Broth based clam chowder is a lighter, vegetable dense version of clam chowder. Made with clams, bacon, potatoes, celery, carrots and lemon juice, this may be your new favorite clam chowder.
Ingredients
- 4 6.5-ounce cans chopped clams
- 4 slices thick cut bacon, chopped into ¼
- 2 cups thinly sliced leeks (white parts only), about 4 medium-sized leeks
- 3 stalks celery, peeled and thinly sliced
- 2 carrots, peeled and chopped in a ¼
- 2 t fresh thyme, chopped
- 3 8-ounce bottles clam juice
- 1 14.5 ounce can chicken stock
- 2 t Worcestershire sauce
- 4 cups Yukon potatoes, peeled and thinly diced (about 2 pounds)
- ½ t crushed red peppers, to taste
- 4 T butter (optional)
- Juice from 1 lemon
- 4 T chopped parsley
Directions
- 1Set a fine mesh colander over a bowl and drain clams into the mesh. Reserve clam juice and set juice and clams aside.
- 2Heat a heavy bottomed soup pot or Dutch oven over medium high and add the bacon. Cook stirring occasionally until crisped. Remove bacon from the pot and drain on a paper towel-lined plate. Set aside.
- 3Add leeks to the residual bacon grease and saute for about 5 minutes, until soft. Add celery, carrots and thyme and continue cooking for another 3 minutes.
- 4Add clam juice, including the clam juice reserved from the canned clams, chicken stock and Worcestershire sauce. Bring to a boil and add the potatoes. Return to a boil and then reduce heat to medium low. Add the bacon and crushed red peppers to the pot and cook until the potatoes are tender, about 15 minutes.
- 5When potatoes are done, stir in 4 tablespoons of butter. Add clams, lemon juice and parsley and heat briefly. You do not want to overcook the clams or they become tough and rubbery. Taste and adjust seasonings.
