Pumpkin Clam Chowder

 


Pumpkin Clam Chowder

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

Directions

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, the 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.

 

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