Tortellini Clam Chowder
This Tortellini Clam Chowder is a quick and tasty soup to make during the week when you're short on time but don't want to skimp on flavor!
Servings: 6
Equipment
- Pot
Ingredients
- 6 sliced thick cut black pepper bacon diced
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 celery ribs diced
- 2 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/8 teaspoon smoked paprika
- 2 bay leaves
- Kosher salt and coarse black pepper
- 1/3 cup all-purpose flour
- 1 cup chicken stock
- 3 cups half and half
- 1 cup bottled clam juice
- 1 teaspoon Worcestershire sauce
- 9 ounce package tortellini
- 20 ounces canned whole clams drained but liquid reserved
- Oyster crackers for serving
- Fresh parsley for serving
Instructions
- Place a large dutch oven over moderate heat. Once hot, add the bacon and cook until crispy. Use a slotted spoon to remove the bacon onto a paper towel lined plate. Set aside. Remove all but 1 tablespoon bacon grease.
- Add the butter. Once melted, stir in the onion, celery, and garlic. Season with the oregano, thyme, paprika, bay leaves and a small pinch of salt and pepper. Stir in the flour and cook for 30 seconds or so. Then slowly stir in the chicken stock, half and half, clam juice (both bottled and the juice reserved from the canned clams as well), half and half and Worcestershire sauce.
- Cook over low heat, stirring occasionally, until thickened. Stir in the tortellini and clams. Cook until the tortellini have softened slightly, about 5 to 8 minutes. Give it a taste and adjust seasoning accordingly. Remove bay leaves and serve. Top with the crispy bacon from earlier, oyster crackers, parsley, hot sauce and lots of coarse black pepper. Enjoy!