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Clam Chowder Chili Fusion
FusionCreamy

Clam Chowder Chili Fusion

When New England clam chowder collides with chili — creamy, smoky, and briny all at once. Clams, bacon, potatoes, and a touch of jalapeño create a genuinely unique bowl.

★★★★☆4.5 · 0 reviews
🌶️🌶️🌶️🌶️🌶️
By Food52 Community · Food52 ↗
⏱
40m
Cook Time
🥩
Clams
Protein
📍
New England
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Easy Heat
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
300
calories
per serving
17g
Protein
19g
Fat
16g
Carbs
2g
Fiber
Sodium868mg
Sugar2g
Estimates per serving (7 servings total) · Powered by Edamam
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Ingredients
24 littleneck clams, shucked, juices reservedAmazon ↗
4 strips bacon, dicedAmazon ↗
2 Yukon Gold potatoes, dicedAmazon ↗
1 jalapeño, seeded and mincedAmazon ↗
1 onion, dicedAmazon ↗
3 garlic clovesAmazon ↗
2 cups clam juiceAmazon ↗
1 cup heavy creamAmazon ↗
1 tsp smoked paprikaAmazon ↗
Salt and pepperAmazon ↗
Steps
1
Render bacon in a heavy pot until crispy, set aside
2
Cook onion, jalapeño, and garlic in bacon fat until soft
3
Add potatoes and smoked paprika, stir to coat
4
Pour in reserved clam juice and 1 cup water, simmer 15 minutes until potatoes are tender
5
Stir in heavy cream and bring to a gentle simmer
6
Add clams and cook just 3–4 minutes until they firm up
7
Return bacon and season with salt and pepper
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