Pumpkin Clam Chowder: Fall Soup Recipe
Creamy pumpkin puree is mixed with warm and earthy autumn spices and fresh seasonal vegetables for a fall soup recipe that is extra comforting and warm. You have the option to use canned clams, or fresh (or both), and it can be made dairy free with the use of coconut cream.
Equipment
- Dutch Oven or large stock pot
Ingredients
- 5 strips of bacon, pork or turkey (see blog post for tips if you want to omit bacon)
- 1 large onion, peeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, peeled and minced or pressed through garlic press
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 cup all purpose flour
- 4 6.5oz cans of chopped clams, reserving their liquid (liquid should come to about 2 cups)
- 2 8oz jars of clam juice
- 1 15oz can of organic pumpkin puree
- 1 1/2 pounds yellow or red potatoes, scrubbed and cut into 1/2 inch cubes yields about 1 1/4 cups once cut
- 1 cup chopped butternut squash or pumpkin
- 1 bay leaf
- 1 cup heavy cream or coconut cream
- 1 tbsp minced parsley
- 1 tsp table salt, plus more according to taste
- fresh cracked pepper
- OPTIONAL: 1-2 pounds of fresh clams, cleaned See blog post
Instructions
- Open the canned clams and drain and reserve their liquid in a separate container.
- Heat a large dutch oven or stock pot over medium-high heat. Add the bacon strips and cook until crispy on both sides, about 5 minutes. Remove bacon from pot and set aside.
- Toss in the chopped onion and celery. Cook until the onion is translucent, around 5 minutes, stirring occasionally.
- Toss in the garlic, nutmeg, cloves, cinnamon and ginger. Stir well and cook for 30 seconds before adding the four and cooking an additional 30 seconds, stirring the entire time.
- Pour in the clam juice (the reserved canned juice and the bottles of juice should be between 4-5 cups), and mix in the pumpkin puree. Bring the mixture to a light boil before adding the chopped potatoes and squash to the pot, along with the bay leaf. Cook for about 20 minutes, stirring occasionally, until the potatoes and squash are just about fork tender.
- IF USING FRESH CLAMS: Add the fresh clams to the pot, stir well and place the lid on. Allow to cook for 5-10 minutes, until all of the clams have fully opened. If not using fresh clams, skip this step.
- Toss in the reserved chopped canned clams, cream, and parsley. Add your pepper and salt (don't skip this step, salt is very important in this recipe. Start with 1 tsp, and add more to your liking).
- Chop up the reserved bacon and sprinkle it over the top of each bowl. I recommend serving with a side of bread. Enjoy!
Notes
To Store It:
- You can store this homemade clam chowder recipe in an air tight container in the refrigerator for up to 3 days. If using fresh clams, I would use leftovers within 24 hours. I don't recommend freezing it, as ingredients like the cream and clams don't tend to freeze well.
Nutrition
Calories: 513kcalCarbohydrates: 46gProtein: 10gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.04gCholesterol: 86mgSodium: 797mgPotassium: 1034mgFiber: 6gSugar: 6gVitamin A: 4743IUVitamin C: 46mgCalcium: 95mgIron: 2mg
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