Bringing Extraordinary Home: Red Clam Chowder


Chef Tony Egger shares a delicious chowder recipe prepared with apple smoked bacon, baby gold potatoes, cherry tomatoes and Italian parsley to enjoy and help bring extraordinary home.
Serves 2
INGREDIENTS YOU NEED
For the Clam Chowder
- 4 slices apple smoked bacon, small diced
- 10 baby gold potatoes, leave peel on, cut in half
- 1 medium onion, small diced
- 1 clove garlic, finely chopped
- 3 stalks celery, medium diced
- 1 medium carrot, medium diced
- 10 cherry tomatoes, cut in half
- 2 bay leaves
- 2 sprigs of fresh thyme, leaves coarsely chopped / or a pinch of dried thyme
- 1 small can San Marzano tomatoes, roughly chopped, and juice
- 1 small can shelled clams / or small package frozen shelled clams, thawed / and juice
- 1 cup / 240 ml bottled clam juice
- 1 cup / 240 ml water
- Kosher salt
- freshly ground pepper
For Garnish
- 2 tablespoons Italian parsley, chopped
- 2 tablespoons extra virgin olive oil
LET’S COOK IT
Step 1 – Make the Chowder
- Heat a large pot/Dutch oven over medium-high heat
- Add the bacon and cook / render stirring occasionally, until the bacon is nicely crisp, about 3 minutes
- Add the celery, onion, carrot, garlic, bay leaves, and thyme, and cook, stirring occasionally, for about 3 minutes
- Add the canned tomatoes and potatoes and cook 2 minutes
- Add the bottled clam juice, the clams and their juices, 1 cup water; cover and bring to a boil
- Reduce the heat to medium and simmer, covered, until the potatoes are tender, 15-20 minutes
- Add the cherry tomatoes and simmer for 2 more minutes
- Season with salt and pepper to taste and prepare to serve
Step 2 – To Garnish and Serve the Chowder
- Spoon the clam chowder into serving bowls
- Drizzle with olive oil, sprinkle with chopped fresh parsley and a few rounds of fresh black pepper
- Serve with toasted country bread on the side
Enjoy!
Happy “Stay Home” Cooking! with Chef Anton “Tony” Egger