This rich broth- and tomato-based soup, with chunks of tender potatoes, celery and fennel is loaded with shucked clams. Serve with oyster crackers, homemade sourdough bread, or pick up a loaf of your favorite locally baked bread to serve with it.
Ingredients
- 6 slices uncooked bacon, chopped
- 1 tablespoon olive oil, plus more for drizzling
- 2 cups diced sweet onion
- 4 cloves garlic, minced
- ¾ teaspoon salt, or to taste
- 1 bulb fennel, diced, plus chopped fronds for serving
- 1 cup diced celery
- 1 teaspoon dry thyme or 2 teaspoons fresh
- 1 teaspoon smoked paprika
- ¼ teaspoon celery seed
- ½ teaspoon freshly ground pepper
- ½ cup dry white wine, optional
- 3 cups vegetable or chicken broth
- 2 cups clam juice, such as Bar Harbor brand
- 2 large white potatoes, peeled and cut into ½-inch chunks
- 1 (14-ounce) can diced canned tomatoes
- 2 cups raw shucked clams in juice
Instructions
Place bacon in the bottom of a large heavy-bottom soup pot over medium heat. Cook, stirring often, until the bacon is crispy, 5 to 7 minutes. With a slotted spoon, remove the bacon pieces to a paper towel–lined plate.
Add oil to the bacon fat and add onion, garlic and salt, and cook, stirring occasionally until the onions are golden brown, 6 to 8 minutes.
Increase heat to medium-high, stir in fennel, celery, thyme, smoked paprika, celery seed and pepper, and cook, stirring often, until the vegetables start to soften, 2 to 3 minutes.
Add wine, if using, and bring to a simmer. Cook until the wine is mostly evaporated, about 2 minutes. Add in broth, clam juice and potatoes and bring to a simmer. Reduce heat to medium-low or to maintain a simmer and cook until the potatoes are tender, 12 to 14 minutes. Add tomatoes and clams and return to a steady simmer, stirring often.
Simmer 1 minute. Stir in bacon and remove from the heat. Ladle chowder into bowls and top with additional olive oil and chopped fennel fronds.
Serve immediately.
