Chef Jasper White freezes the bacon before preparing the chowder, making it easier to cut.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a 4- to 6-quart heavy-bottomed pot over low heat, and add bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium, and cook until bacon is crisp and golden brown. Pour off all but 1 tablespoon of fat, leaving bacon in the pot.

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  • Add olive oil and garlic, and cook for 30 seconds. Add onion, celery, bell pepper, carrots, bay leaves, oregano, and crushed red pepper. Saute, stirring occasionally with a wooden spoon, until vegetables are softened but not browned, 10 to 12 minutes.

  • Add potatoes and clam broth. The broth should just barely cover the potatoes; if it doesn't, add enough water to cover. Increase the heat, bring to a boil, cover, and cook potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the broth hasn't thickened lightly, smash a few potatoes against the side of the pot, and cook 1 to 2 minutes more to release the starch.

  • Add tomatoes, and simmer 5 minutes more. Remove pot from the heat, stir in diced clams and parsley, and season with black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavor to meld.

  • When ready to serve, reheat the chowder over low heat; don't let it boil. Ladle into cups or bowls, making sure clams, vegetables, and bacon are evenly divided

Reviews (2)

63 Ratings
  • 5 star values: 16
  • 4 star values: 13
  • 3 star values: 18
  • 2 star values: 15
  • 1 star values: 1
Rating: Unrated
10/21/2011
I LOVE this recipe, have been using it for about 10 years now! -- THANKS Martha and Jasper! - The red pepper flakes make the difference, I don't use the green pepper or parsley but it's still an AMAZING YUMMY soup!
Rating: Unrated
02/26/2008
This was a really nice recipe. I served it during our Souper Bowl. We had New England Clam Chowder