Allana's Zesty Red Clam Chowder - Tangy and delicious seafood chowder

This zesty red clam chowder is a tangy and delicious twist on the classic seafood chowder. Made with fresh clams, vegetables, and a flavorful tomato broth, this chowder is perfect for a cozy dinner or a special occasion. The combination of spices and herbs gives it a unique and vibrant flavor that will leave your taste buds craving for more. Get ready to indulge in this hearty and comforting dish!

Ingredients

• 2 pounds fresh clams
• 4 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 1 red bell pepper, diced
• 1 can (14 ounces) diced tomatoes
• 1 cup tomato juice
• 3 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. Scrub the clams under cold running water to remove any dirt or sand. Discard any clams with broken shells or that do not close when tapped.
2. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside for garnish.
3. In the same pot with the bacon fat, add the diced onion, minced garlic, diced celery, diced carrots, and diced red bell pepper. Cook until the vegetables are tender, about 5 minutes.
4. Add the diced tomatoes, tomato juice, chicken broth, dried thyme, dried oregano, bay leaf, paprika, and cayenne pepper to the pot. Bring to a boil, then reduce heat and let simmer for 15 minutes.
5. While the soup is simmering, remove the clams from their shells and set aside. Discard any clams that did not open during cooking.
6. In a separate small bowl, whisk together the all-purpose flour and heavy cream until smooth. Slowly pour the mixture into the pot, stirring constantly.
7. Add the clams to the chowder and cook for an additional 5 minutes, or until the clams are heated through.
8. Season the chowder with salt and pepper to taste. Remove the bay leaf.
9. Serve the chowder hot, garnished with the crispy bacon and chopped fresh parsley.

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