Creamy Red Clam Chowder Recipe

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Ingredients

• 4 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 medium Vidalia onion (or other sweet onion, approximately 3/4 pound), coarsely chopped
• 1 medium carrot, peeled, trimmed, finely chopped
• 1 stalk celery, trimmed, finely chopped
• 1 tablespoon finely chopped fresh parsley
• 1/8 teaspoon crushed red pepper flakes
• 1 pound chouriço, chopped into spoon-sized cubes1 pound (16 ounces) frozen chopped clams, thawed, including juices
• 1 pound red potatoes (approximately 2 medium), chopped into spoon-sized cubes
• 2 cups corn kernels
• 1 stalk celery, halved lengthwise, then sliced 1/4-inch thick
• 16 ounces clam juice
• 1 (28 ounce) can crushed tomatoes
• 1/2 pint light cream
• kosher salt
• freshly ground black pepper
• finely chopped parsley for serving

Directions

1. Melt the butter with the oil in a large stockpot (at least 6-quart capacity) over medium heat. Add the onion, carrot, and celery, and saute until the onion is translucent and the vegetables are softened, 5 to 7 minutes. Stir in the parsley and crushed red pepper flakes, then add the chouriço, and stir to combine with the vegetables, cooking for 1 minute before adding the chopped clams, corn, potato, and 1/4-inch pieces of celery.
2. Pour in the clam juice, the crushed tomato, and the cream, and give it all a good stir. Bring to a simmer over medium heat, then cover and cook until the potatoes are cooked through, 45 to 50 minutes. Add salt and pepper to taste, and serve it forth, ideally with some crusty bread or corn bread on the side and a sprinkle of parsley atop each serving.