Light and brothy with just a hint of tomato, some purists might not even consider this chowder. Where ever you stand on the issue, whether you’re team Manhattan or team New England — or even team Rhode Island which is neither tomato-y nor creamy — this chowder is undeniably delicious. Plus you can serve it with crusty garlic bread for full effect.
Ingredients
3 thick-cut slices smoky bacon, cut into ½-inch pieces (4 ounces)
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 celery stalks, thinly sliced
1 medium yellow onion, finely chopped
1 medium carrot, thinly sliced
2 large garlic cloves, minced
One 14-ounce can diced tomatoes, drained, liquid reserved separately
4 cups bottled clam juice or fish stock
1 pound fingerling potatoes, cut into ½-inch rounds
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
1 dried bay leaf
Pinch of crushed red pepper flakes
Kosher salt and freshly ground pepper
8 ounces shucked clams, coarsely chopped with their liquid or 12 ounces lean white fish such as cod, rockfish, or lingcod (or any combination) cut into 1-inch pieces Available In Our Premium Subscription Box
2 tablespoons chopped fresh tender herbs such as flat-leaf parsley, chives, or dill (optional)
Crusty garlic bread for serving
Directions
Cook the aromatics
To a medium pot or Dutch oven over medium-high heat, add the bacon and cook, stirring occasionally, until the fat is rendered and the bacon is crisp and browned, about 5 minutes. Spoon off all but 1 tablespoon of the fat, leaving the bacon in the pot. Add the olive oil to the pot along with the celery, onion, carrot, and garlic, and cook, stirring occasionally, until just beginning to brown, about 5 minutes. Stir in the strained diced tomatoes and cook, stirring occasionally until any liquid is evaporated and the tomatoes are just beginning to brown, 2 to 3 minutes.
Build the Chowder
Stir in the reserved tomato liquid, clam juice, potatoes, thyme, bay leaf, and pepper flakes, and bring to a boil. Reduce the heat to medium, season lightly with salt and pepper, and cook, stirring occasionally, until slightly thickened and the potatoes are tender, 10 to 12 minutes.
Finish and Serve
Add the clams and simmer until just cooked through, 2 to 3 minutes. Stir in the herbs and season with salt and pepper to taste. Ladle the chowder into bowls, drizzle with olive oil and serve with crusty garlic bread.
Pro Tips
Beverage Pairings
To balance the robust flavors and refresh the palate, look for white, red, or rosé wines with some acidity, minerality, or bright fruit. Champagne, Provence rosé, schiava, and unoaked chardonnay are all good choices.
Ingredient Swaps
Any fish or shellfish or combination of several would be equally delicious here. For a southwest-inspired version, use fire-roasted tomatoes, a small can of diced mild green chiles, and a pinch of chipotle powder.
