This recipe was made at the request of several of my Facebook buddies. I’ve always been a New England Clam Chowder fan (the creamy one); however, I am now a convert. This was so fresh and tasty and took me back to the Ocean City Boardwalk on my high school Spring Break (kind of like tequila does)!
- 3 pieces of applewood smoked bacon, cut in 1-inch strips
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 red pepper, diced
- 1 tablespoon ghee or organic, unsalted butter
- 1.5 cups peeled and diced parsnips (approx. 2 medium)
- 28 oz can whole tomatoes (including juice)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 bay leaf
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 3-4 garlic cloves, minced
- 2 cups chicken broth
- 10 oz can whole baby clams, including juice
- 1 large carrot, peeled and grated
- In a heavy-bottomed pot (or Dutch Oven), cook bacon on medium-high heat for 2 minutes. Add onion, celery, red pepper and butter. Continue to cook until onions are translucent.
- Add tomatoes (including the juice), thyme, parsley, oregano, bay leaf, red pepper flakes, salt and pepper. Stir and cook for another 5 minutes smooshing the tomatoes as it cooks.
- Add parsnips, clams (including juice), garlic, chicken broth and grated carrot.
- Bring to a boil. Reduce heat. Cover. Simmer for at least 30 minutes to let the flavors to marry and allow the parsnips to become tender. Serve and garnish with optional fresh thyme leaves.