Pumpkin may not be a traditional chowder ingredient, it amps up the cozy factor in this classic chowder. We used coconut cream rather than the traditional heavy cream, but both work equally well. Note: we don't recommend freezing this soup. It's best enjoyed within a few days of cooking.
Ingredients
- 2-3 tbsp olive oil or butter
- 1 large onion, chopped
- 3 stalks celery, chopped
- 2 cloves garlic, minced
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ cup all purpose flour
- 4 (7oz) cans of chopped clams (we like Bar Harbor brand), liquid reserved
- 16 oz clam juice (typically from 2 (8oz) bottles)
- 2 cups pumpkin or winter squash purée
- 1½ lbs waxy potatoes, diced into ½-inch cubes
- 1 cup chopped butternut squash or pumpkin (seeds and skin discarded)
- 1 bay leaf
- 1 cup heavy cream or coconut cream
- 1 tbsp minced parsley
- 1 tsp salt, plus more to taste
- Black pepper, to taste
Preparation
- Heat a large Dutch oven or deep-sided stock pot over medium-high heat. Add the olive oil, followed by the onion and celery. Cook until the onion begins to soften, about 5 minutes.
- Add the garlic, nutmeg, cloves, cinnamon, and ginger to the pot. Cook for 30 seconds or so, then add the flour and cook for another 30 seconds, stirring constantly.
- Pour in the reserved clam juice as well as the bottled clam juice. Stir in the winter squash purée. Bring the mixture to a light boil before, then add the potatoes and fresh winter squash to the pot. Tuck in the bay leaf and cook for about 20 minutes, stirring occasionally, until the potatoes and squash are fork tender.
- Stir in the chopped clams, cream, and parsley. Add the salt and pepper. Adjust the seasonings as needed and serve warm.
