Menu
Potato Clam Chowder Potato Clam Chowder
Clam Chowder Clam Chowder
Golden Clam Chowder Golden Clam Chowder
New England Clam Chowder New England Clam Chowder
Creamy Clam Chowder Creamy Clam Chowder
Manhattan Clam Chowder Manhattan Clam Chowder
Seafood Chowder Seafood Chowder
Bacon Clam Chowder Bacon Clam Chowder
Quick Clam Chowder Quick Clam Chowder
Quick and Easy Clam Chowder Quick and Easy Clam Chowder
Corn Seafood Chowder Corn Seafood Chowder
Shrimp Chowder Shrimp Chowder
Healthy Clam Chowder Healthy Clam Chowder
Potato Shrimp Chowder Potato Shrimp Chowder
Traditional New England Clam Chowder Traditional New England Clam Chowder
Potato Chowder Potato Chowder
New England Seafood Chowder New England Seafood Chowder
Corn Chowder Corn Chowder
Clam Stew Clam Stew
Clam Chowder for a Crowd Clam Chowder for a Crowd

Pumpkin Clam Chowder

1 review
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 30 min. Cook: 30 min.

Makes

10 servings ( 2-1/2 quarts)

Updated: Sep. 12, 2023
When autumn arrives, I'm eager to celebrate with warm and cozy comfort food like this pumpkin clam chowder. Use fresh clams if they are available. —Renee Murby, Johnston, Rhode Island
Pumpkin Clam Chowder
Pumpkin Clam Chowder Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 6 bacon strips, chopped
  • 1 medium fennel bulb, chopped, fronds reserved
  • 1 medium onion, chopped
  • 1/2 cup chardonnay or clam juice
  • 5 bottles (8 ounces each) clam juice, divided
  • 4 cups cubed fresh pumpkin or butternut squash (1/2-inch cubes)
  • 2 medium potatoes, peeled and cut into 1/2-inch cubes
  • 1/3 cup all-purpose flour
  • 2 cans (10 ounces each) whole baby clams, drained
  • 1-1/2 cups heavy whipping cream
  • 1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  1. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir chopped fennel and onion in bacon drippings over medium heat until tender, 8-10 minutes. Add chardonnay to pan; increase heat to medium-high. Cook 1-2 minutes, stirring to loosen browned bits from pan.
  2. Add 4-1/2 cups clam juice, the pumpkin and potatoes. Bring to a boil; reduce heat. Simmer, uncovered, until pumpkin and potatoes are tender, 15-20 minutes, stirring occasionally.
  3. Whisk flour and remaining 1/2 cup clam juice; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Stir in clams, cream, tarragon, salt and pepper; heat through (do not boil). To serve, top soup with reserved chopped fennel fronds and cooked bacon.

Nutrition Facts

1 cup: 289 calories, 20g fat (11g saturated fat), 76mg cholesterol, 661mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 10g protein.