New England Clam Chowder with a Twist

Ingredients

In this adaptation of Zuppa Toscana, the Italian flavors are incorporated into the New England Clam Chowder. The traditional Italian sausage and kale are added to the classic chowder base, giving it a unique twist. The result is a fusion of flavors that combines the richness of New England cuisine with the savory and slightly spicy elements of Italian cuisine. We alse have the original recipe for Zuppa Toscana, so you can check it out.

• 4 slices bacon, chopped (120g) 4 slices bacon, chopped (120g)
• 1 medium onion, diced (150g) 1 medium onion, diced (150g)
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 pound (450g) potatoes, peeled and diced 1 pound (450g) potatoes, peeled and diced
• 4 cups (950ml) clam juice 4 cups (950ml) clam juice
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 pound (450g) fresh clams, scrubbed and shelled 1 pound (450g) fresh clams, scrubbed and shelled
• 1/2 pound (225g) Italian sausage, casings removed 1/2 pound (225g) Italian sausage, casings removed
• 2 cups (60g) kale, chopped 2 cups (60g) kale, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 14g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the diced onion to the pot and cook until translucent. Add the minced garlic and cook for an additional minute.
3. 3.
   Add the Italian sausage to the pot and cook until browned, breaking it up into small pieces with a spoon.
4. 4.
   Add the diced potatoes and clam juice to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
5. 5.
   Stir in the heavy cream and fresh clams. Cook for an additional 5 minutes, or until the clams are cooked through.
6. 6.
   Add the chopped kale to the pot and cook until wilted, about 2 minutes.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the New England Clam Chowder with a Twist hot, garnished with the crispy bacon.

Treat your ingredients with care...

• Clams — Make sure to scrub the clams thoroughly to remove any sand or grit. Discard any clams that do not close when tapped or that have broken shells.
• Italian sausage — Remove the casings before cooking to crumble the sausage into small pieces for even distribution throughout the chowder.
• Kale — Remove the tough stems before chopping the kale. You can use either curly kale or Tuscan kale for this recipe.

Tips & Tricks

• For a spicier chowder, use hot Italian sausage instead of mild.
• If fresh clams are not available, you can use canned clams as a substitute.
• To make the chowder thicker, mash some of the cooked potatoes against the side of the pot before adding the cream.
• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.

Serving advice

Serve the New England Clam Chowder with a Twist in warm bowls, garnished with the crispy bacon. Accompany it with a side of crusty bread or oyster crackers for dipping and scooping up the delicious broth.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley or chives on top of the chowder before serving. The vibrant green color will add a pop of freshness to the dish.