Serves 6
Ingredients
The Chowder Base
- 4 slices thick-cut bacon, diced
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- ½ cup Dude Wow All Natural Bloody Mary Mix
- 1 can (14.5 oz) crushed tomatoes (preferably fire-roasted or good-quality standard crushed tomatoes)
- 2 cups seafood stock or clam juice
- 1 cup water, as needed
- 1 lb Yukon Gold potatoes, diced into small cubes
- 1 bay leaf
- ½ tsp dried thyme
- ½ tsp smoked paprika
- Freshly cracked black pepper, to taste
- Salt, to taste
The Creamy Finish
- ¾ cup heavy cream
- ½ cup whole milk, if needed to adjust consistency
- 2 cans (6.5 oz each) chopped clams, drained and juice reserved
- 1 tbsp butter, optional
- 1 tsp Worcestershire sauce, optional
For Serving
- Reserved crispy bacon bits
- Freshly chopped green onions
- Oyster crackers or crusty bread, optional
Directions
1. Render the bacon. Add your diced bacon to a cold Dutch oven or heavy-bottomed pot. Bring the heat to medium and cook until the bacon is golden and crisp. Remove the bacon with a slotted spoon and set it aside for garnish. Leave about 2 tbsp of bacon fat in the pot and pour off any excess.
2. Build the aromatic base. Add the diced onion and celery to the bacon fat. Cook over medium heat for 5–7 minutes, until softened. Add the garlic and cook for 30 seconds. Stir in the tomato paste and cook for 2–3 minutes, stirring frequently, until it darkens slightly and begins to stick to the bottom of the pot.
3. Bring in the Manhattan influence. Pour in the Dude Wow Bloody Mary Mix, scraping up the flavorful browned bits from the bottom of the pot. Let it simmer for about 2 minutes. Add the crushed tomatoes, seafood stock, bay leaf, thyme, smoked paprika, and several generous turns of freshly cracked black pepper. Bring everything to a gentle simmer.
4. Add the potatoes. Stir in the diced Yukon Gold potatoes. Simmer gently for 12–18 minutes, or until the potatoes are fork-tender. If the broth looks too thick, add a little water or additional seafood stock. Taste and adjust seasoning as needed.
5. Make it creamy. Reduce the heat to low. Stir in the heavy cream and whole milk, if needed. Start with the heavy cream and assess the color and consistency before adding milk. Stir in the reserved clam juice a little at a time, tasting as you go. Add Worcestershire sauce if using. Let the chowder warm gently for a few minutes, but do not boil once the cream is added.
6. Add the clams last. Stir in the chopped clams and heat gently for 2–3 minutes, just until warmed through. Taste one final time and adjust the salt and pepper. If the chowder tastes a little flat, try a small splash of the reserved clam juice. If it's too acidic, a touch more cream or butter can help round it out.
7. Serve. Ladle into bowls and top with reserved crispy bacon bits and freshly chopped green onions. Serve with oyster crackers or crusty bread, if desired.
Note: Dude Wow is created to be perfectly balanced and already includes salt. Add Dude Wow and let it simmer before adding any additional salt!
