Confetti Clam Chowder is my version of New England Clam Chowder. It’s just so colorful from the vegetables, I couldn’t help but call it that! I has so much flavor and is great anytime of year!
I’ve had many a clam chowders in my life, especially since I am from California and every coastal town claims to have the best… in a bread bowl of course! I would often find myself disappointed by clam chowder when I get it out and about. More times than not, it’s way to thick and tastes nothing like clams.
My recipe is based off my mom’s recipe that she used to make for us since we were kids. For some reason, it was a dinner all of us could agree on, I think everyone feels that way about Confetti Clam Chowder, honestly.
I add a few extra ingredients that aren’t considered normal for clam chowder. I use onion and leek, carrots, and unpeeled new potatoes. I also use bacon- definitely omit this if you cannot eat bacon.
I like to serve this with bread and salty crackers. Top with some chives and you’re good to go! Enjoy!
Confetti Clam Chowder
Ingredients
- 6 slices Thick Cut Bacon cut into small pieces
- 4 tbsp Butter
- 1 Large Onion diced
- 3 Celery Stalks diced
- 2 Carrots diced
- 2-3 Large Yellow or Red Potatoes cubed
- 1 Leek sliced
- 4 Garlic Cloves crushed
- ¼ cup Flour
- 4 cups Chicken Broth
- 1 Bay Leaf
- ½ tsp Dried Thyme
- 1 cup Heavy Cream
- 2 can Manila Baby Clams
- Salt and Pepper to taste
Instructions
- In a large pot or dutch oven, sauté the bacon over medium high heat. Once the bacon has released all the fat and is crispy, remove the bacon on a paper towel line plate, leaving the grease in the pot.
- Add the butter, onions, carrots and celery to sauté and deglaze the pot.
- When the onions are transparent, add the potatoes.
- After about 3 minutes, add the leeks and garlic. Sprinkle the mixture with salt and pepper.
- Add the flour to the vegetables and stir well, let the flour cook for about 3 minutes.
- Pour the chicken broth over the mixture and stir well to incorporate. Add the bay leaf and thyme.Cover the pot and cook for 15 minutes, or until the vegetables are soft. Stir occasionally.
- Once the vegetables are soft, add the cream and stir.
- Bring the soup back up to a boil and stir in the clams. Bring to a simmer and add the bacon.
- Garnish with scallions or chives. Serve with bread, crackers and salad. Enjoy!
