Cream Red Clam Chowder
Published: 11/12/2009 by Poor Girl Gourmet
Serves 6 to 8
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium Vidalia onion (or other sweet onion, approximately 3/4 pound), coarsely chopped
1 medium carrot, peeled, trimmed, finely chopped
1 stalk celery, trimmed, finely chopped
1 tablespoon finely chopped fresh parsley
1/8 teaspoon crushed red pepper flakes
1 pound chouriço, chopped into spoon-sized cubes 1 pound (16 ounces) frozen chopped clams, thawed, including juices
1 pound red potatoes (approximately 2 medium), chopped into spoon-sized cubes
2 cups corn kernels
1 stalk celery, halved lengthwise, then sliced 1/4-inch thick
16 ounces clam juice
1 (28 ounce) can crushed tomatoes
1/2 pint light cream
kosher salt
freshly ground black pepper
finely chopped parsley for serving
Melt the butter with the oil in a large stockpot (at least 6-quart capacity) over medium heat. Add the onion, carrot, and celery, and saute until the onion is translucent and the vegetables are softened, 5 to 7 minutes. Stir in the parsley and crushed red pepper flakes, then add the chouriço, and stir to combine with the vegetables, cooking for 1 minute before adding the chopped clams, corn, potato, and 1/4-inch pieces of celery.
Pour in the clam juice, the crushed tomato, and the cream, and give it all a good stir. Bring to a simmer over medium heat, then cover and cook until the potatoes are cooked through, 45 to 50 minutes. Add salt and pepper to taste, and serve it forth, ideally with some crusty bread or corn bread on the side and a sprinkle of parsley atop each serving.
As you might be aware (ahem), I am on a budget, so while this soup is chunky, there are a lot of other items in addition to the inexpensive-for-seafood-but-expensive-for-my-general-use clams that contribute to that chunkiness. For even at $5.99 per pound, two pounds would be a budget-buster for me. If you'd prefer more clams, you can add another pound (plus juices), but also have another 8 ounces of clam juice at the ready in case you need to thin the soup. Not surprisingly, this soup benefits from standing for a day, as many soups do, so it's a perfect candidate for making a day ahead of the planned serving day - it only gets smokier and richer tasting.
Estimated cost for the pot o' chowder: $23.10.
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