Creamy Clam Chowder with Smoked Paprika and Chives

Warm up with a bowl of this delightful Creamy Clam Chowder, enhanced by a hint of smoky paprika and fresh chives. This satisfying soup is great for chilly evenings, offering a delightful combination of flavors and textures. Whether you’re fond of seafood or simply in the mood for a cozy meal, this recipe is sure to please the palate. The chowder is rich and creamy, making it a comforting option for any occasion. With a balance of savory clams and the mild spice of smoked paprika, it looks and tastes wonderful, providing a restaurant-quality experience at home.

Ingredients

• 2 cans clams, drained
• 4 slices bacon, chopped
• 1 cup onion, diced
• 3 cloves garlic, minced
• 2 cups potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 teaspoon smoked paprika
• 2 tablespoons fresh chives, chopped

Instructions

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
2. In the same pot, sauté the onion in the bacon fat over medium heat until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Add the diced potatoes and chicken broth to the pot. Bring to a simmer and cook for 15 to 20 minutes, or until the potatoes are tender.
4. Stir in the drained clams, cooked bacon, and heavy cream. Add the smoked paprika and fresh chives. Mix well to combine.
5. Simmer the chowder for another 10 minutes to allow the flavors to meld, stirring occasionally.
6. Taste and adjust seasoning with salt and pepper if necessary. Serve hot, garnished with extra chives and a sprinkle of smoked paprika if desired.

Keywords: Soup, Clam, Hearty, Creamy, Chowder

Spice Rack: Smoked Paprika

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