Pickle-Fix Buffalo Clam Chowder (Printable)
Classic chowder gets Buffalo sauce, pickle tang, and dill croutons for a bold, satisfying bowl.
# Components:
→ Clam Chowder Base
01 - 4 slices bacon, chopped
02 - 2 tablespoons unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 medium carrots, diced
06 - 2 garlic cloves, minced
07 - 1/3 cup dill pickles, finely chopped
08 - 2 medium Yukon Gold potatoes, peeled and diced
09 - 1/2 cup dry white wine
10 - 3 cups clam juice or fish stock
11 - 2 cans (6.5 ounces each) chopped clams, drained with juice reserved
12 - 1 cup heavy cream
13 - 1/4 cup Buffalo hot sauce
14 - 1/2 teaspoon smoked paprika
15 - 1/2 teaspoon black pepper
16 - Salt, to taste
→ Dill Croutons
17 - 3 cups day-old baguette or sourdough bread, cut into 1/2-inch cubes
18 - 2 tablespoons olive oil
19 - 1 tablespoon fresh dill, finely chopped or 1 teaspoon dried dill
20 - 1/2 teaspoon garlic powder
21 - 1/4 teaspoon sea salt
→ Garnish
22 - 2 tablespoons fresh chives, chopped
23 - Extra chopped dill pickles, optional
# Method:
01 - Set oven temperature to 375°F. Prepare a baking sheet for the croutons.
02 - In a bowl, combine bread cubes with olive oil, dill, garlic powder, and sea salt. Toss until evenly coated. Arrange on the prepared baking sheet and bake for 12 to 15 minutes, turning once, until golden and crisp. Set aside to cool.
03 - In a large pot over medium heat, cook the chopped bacon until crisp. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Retain rendered fat in the pot.
04 - Add unsalted butter to the pot. When melted, add diced onion, celery, and carrots. Cook for 5 to 6 minutes until vegetables are softened. Add garlic and chopped pickles, stirring for 1 minute more.
05 - Add diced Yukon Gold potatoes. Deglaze pan with dry white wine, scraping up any browned bits. Let the wine reduce by half, approximately 2 minutes.
06 - Pour in clam juice and reserved liquid from clams. Bring contents to a simmer and cook until potatoes are tender, about 10 to 12 minutes.
07 - Reduce heat to low. Stir in drained clams, heavy cream, Buffalo hot sauce, smoked paprika, black pepper, and crisped bacon. Warm through for 5 minutes. Adjust salt to taste.
08 - Ladle chowder into bowls. Top each serving with dill croutons, chopped chives, and extra chopped pickles as desired.
# Expert Advice:
01 -
- Uses everyday pantry staples with unique flavors
- A crowd-pleaser for fans of tang, spice, and crunch
- Warming and satisfying but never boring
- Ready in under an hour
02 -
- High in protein and comforting without being heavy
- Great for pescatarians craving bold flavors
- Dill croutons can be made ahead or used with any creamy soup
03 -
- Let potatoes cook until fully tender but not mushy this keeps the soup creamy and satisfying
- Always crisp the bacon separately for the best texture each bite should have both tender and crisp moments
- Never rush the croutons giving them their full time in the oven avoids soggy toppings