Pumpkin Clam Chowder
When fall arrives, I’m eager to celebrate with warm and cozy food like this clam chowder with added pumpkin. Renee Murby, Johnston, RI
Prep: 30 min. • Cook: 30 min. Makes: 10 servings (21/2 qt.)
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 oz. each) clam juice, divided 4 cups cubed fresh pumpkin or butternut squash (1/2-in. cubes) 2 medium potatoes, peeled and cut into 1/2-in. cubes 1/3 cup all-purpose flour 2 cans (10 oz. each) whole baby clams, drained
11/2 cups heavy whipping cream 1 Tbsp. minced fresh tarragon or 1 tsp. dried tarragon 1/2 tsp. salt 1/2 tsp. pepper
1. In a Dutch oven, cook the 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 the chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits.
2. Add 4¹ ₂ cups clam juice, pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until the pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally.
3. 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 with reserved chopped fennel fronds and cooked bacon.
1 CUP 289 cal., 20g fat (11g sat. fat), 76mg chol., 661mg sod., 17g carb.
(4g sugars, 2g fiber), 10g pro.