When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. —Renee Murby, Johnston, Rhode Island
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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