Spicy Clam Chowder

Spicy Clam Chowder
  • Prep: 30 minutes
  • Cook: 30 minutes
  • Makes: 6-8 servings
  • ¼ cup Extra Virgin Olive Oil
  • 4 slices bacon, chopped
  • 2 lbs. frozen (unshelled) clams
  • 3 cups boiling fish or chicken stock
  • 1 large onion, chopped
  • 2-4 medium potatoes, cubed (about 2 ½ cups)
  • 3 celery stalks, sliced
  • 2 tsps. hot paprika
  • 2 cups canned tomatoes
  • 1 hot red chili, seeded and chopped
  • 1 tsp. salt
  • leaves from 1 small bunch of parsley, chopped

Heat half the olive oil in a large skillet, add the bacon and sauté until crisp. Remove with a slotted spoon. 

Heat the remaining oil in the rinsed skillet, add the onion, potatoes, celery, paprika,  chili and clams then sauté for 5 minutes. Add the tomatoes, stock and salt. Bring to a boil, reduce the heat, and simmer for 10 minutes or until the vegetables are partially tender.  Add the bacon stirring gently. Simmer for about 5-10 minutes to ensure the flavours are well blended.

Sprinkle with parsley and serve.


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