Patriots' Day Clam Chowder with Smoked Paprika

A creamy New England-style chowder featuring fresh clams and a subtle smoky note, perfect for celebrating the marathon's annual Patriots' Day timing.

Cuisine: American

Category: Soups

Prep: 30 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 2 lbs, scrubbed clams
• 2 medium, peeled and diced potato
• 1 medium, diced carrot
• 2 stalks, diced celery
• 1 medium, finely chopped onion
• 1 cup heavy cream
• 1 tsp fresh, chopped dill
• 1/2 tsp smoked paprika
• 2 tbsp butter
• 3 tbsp all-purpose flour
• 1/2 tsp salt

Instructions

1. Step 1: In a large pot, melt 2 tbsp butter over medium heat, add 1 finely chopped medium onion, 2 diced celery stalks, 1 diced medium carrot, and 2 diced medium potatoes. Sauté for 8 minutes until vegetables soften, stirring occasionally.
2. Step 2: Sprinkle 3 tbsp all-purpose flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, then gradually whisk in 4 cups of clam juice from the clams (reserve the clams for later).
3. Step 3: Bring to a simmer, add 2 lbs scrubbed clams, and cook covered for 10 minutes until clams open, then remove clams and discard any that didn't open. Stir in 1 cup heavy cream, 1 tsp fresh dill, 1/2 tsp smoked paprika, and 1/2 tsp salt, and simmer gently for 5 minutes until heated through.