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Pumpkin Clam Chowder

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Pumpkin Clam Chowder is a comforting and unique twist on the classic New England clam chowder, featuring the creamy texture of pumpkin, tender clams, and hearty vegetables.

Ingredients

2 tablespoons butter

1 medium onion, diced

2 cloves garlic, minced

1 medium carrot, diced

2 medium potatoes, peeled and diced

1 cup pumpkin puree (canned or fresh)

2 cups clam juice (or vegetable broth)

1 cup chicken broth (or additional clam juice)

1 cup heavy cream (or coconut milk for a dairy-free version)

1 can (6.5 oz) clams, drained and chopped (or use fresh clams, steamed and chopped)

1/2 teaspoon dried thyme

1/2 teaspoon ground sage

1/4 teaspoon ground nutmeg (optional)

Salt and pepper to taste

Fresh parsley or chives for garnish (optional)

Crusty bread or crackers for serving

Instructions

  1. In a large pot, melt butter over medium heat. Add the onion, carrot, and garlic. Cook for 5-6 minutes until softened.
  2. Add potatoes and pumpkin puree, and cook for another 2-3 minutes.
  3. Pour in clam juice, chicken broth, and heavy cream. Stir to combine and bring to a simmer. Cook for 15-20 minutes until potatoes are tender.
  4. Stir in clams, thyme, sage, and nutmeg. Cook for another 5-7 minutes, allowing the flavors to meld.
  5. Season with salt and pepper to taste. If desired, mash some of the potatoes to thicken the soup.
  6. Serve hot, garnished with fresh parsley or chives, and enjoy with crusty bread or crackers.

Notes

For a dairy-free version, use coconut milk instead of heavy cream.

Add crumbled bacon or pancetta for extra richness.

For a thicker chowder, mash some of the potatoes or blend a portion of the soup.

If using fresh clams, steam and chop them before adding them to the soup.

Nutrition

Find it online: https://yumntasty.com/pumpkin-clam-chowder/