When autumn arrives, I’m eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. —Renee Murby, Johnston, Rhode Island,
Ingredients
- 6 bacon strips, chopped
- 1 medium fennel bulb, chopped, fronds reserved
- 1 medium onion, chopped
- 1/2 cup chardonnay or clam juice
- 5 bottles (8 ounces each) clam juice, divided
- 4 cups cubed fresh pumpkin or butternut squash (1/2-inch cubes)
- 2 medium potatoes, peeled and cut into 1/2-inch cubes
- 1/3 cup all-purpose flour
- 2 cans (10 ounces each) whole baby clams, drained
- 1-1/2 cups heavy whipping cream
- 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
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Directions
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Nutrition Facts
1 cup: 289 calories, 20g fat (11g saturated fat), 76mg cholesterol, 661mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 10g protein.
