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Ackee Clam Chowder

Chantal

Ackee is bomb with seafood: Fact!

With summer temperatures taking a break and giving way to a series of overcast then rainy days here in New England. I found myself in the mood for clam chowder; but not just any chowder would do, enter Ackee Clam Chowder.

What’s in ackee clam chowder?

Rich and comforting with chunks of potatoes, creamy ackee, crisp bacon bits and briny clams this chowder warms you up from the inside out, that stick to your ribs kinda dish giving you a reason to smile on a grey, stay inside and get cozy day.

I will confess there is a fair bit of work involved in making this chowder but its worth it. Like many soups and stews the flavour is even better on the second day when all the ingredients have gotten to know each other and meld together.

Ackee pairs so beautifully with cream as seen with brulee and ice cream. So it’s no surprise that whereas its flavour isn’t prominent in the chowder it adds a unique touch to the overall dish.

What do you think? As always feel free to share your thoughts in the comment section below. If you make this or any of the recipes on the site, be sure to #amazingackee so that I can see your posts across social media.

Thanks for stopping by! Until next time.

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Ackee Clam Chowder

Rich and comforting with chunks of potatoes, creamy ackee, crisp bacon bits and briny clams this chowder warms you up from the inside out

Course Main Course, Soup
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 persons
Author Chantal

Ingredients

For the clams:

  • 2 lbs Clams (had a mix of steamers and little necks)
  • 1 cup Clam juice (or water)
  • 1 Bay leaf
  • 2 cloves of garlic
  • 1 sprig of thyme
  • 3 Pimento grains (whole Jamaican allspice)

To finish the chowder:

  • 6 strips Thick cut bacon , diced
  • 1 tbsp Oil
  • 8 small Yukon gold potatoes , peeled and diced
  • 3 medium stalks Celery , diced
  • 1 small onion , finely diced
  • 1 cup Dry white wine
  • 4 cups Heavy Cream
  • 2 1/2 cups Parboiled Ackee

For serving:

  • Parsley

Instructions

Prepare the clams:

  1. Clean the clams by soaking in water for 20 minutes to an hour then scrub if necessary.
  2. In a heavy bottomed dutch pot with a tight fitting lid, place the cleaned clams in a pot with the juice/water and seasonings.
  3. Cook over medium-high heat for 7 to 12 minutes till all the clams have opened.
  4. Remove the clams from the pot and their shells, chop roughly and set aside
  5. Strain the broth from cooking the clams and reserve for finishing.
  6. Clean the pot for the next step

Finish the chowder:

  1. In the cleaned dutch pot, heat the oil over medium and add bacon to render the fat (cook until the bacon is crisp). Remove with a slotted spoon and set aside.
  2. Cook onions till translucent then add garlic and celery, cook for 1 to 2 minutes
  3. Add potatoes, stir to coat. Then add wine, cooking till all the wine is absorbed
  4. Pour in clam juice cover and let simmer till potatoes are tender
  5. Meanwhile, warm one cup of the cream and blend with half the parboiled ackee and set aside (if done with cold cream you’ll end up with ackee whipped cream, not to worry you can add it to the chowder and it will still be fine)
  6. Once potatoes are tender, add the ackee cream, remaining cream, clams and bacon, simmer until the mixture thickens about 10 more.
  7. Serve with chopped parsley on top if desired.

Recipe Notes

Can be made a day ahead

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