Roasted Potato Clam Chowder with Crispy Chorizo Recipe (with Video)

Preparation of Potatoes
1. Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
2. In a large bowl, combine diced potatoes, olive oil, paprika, salt and pepper to taste. Mix well to combine.
3. Spread potatoes evenly onto parchment paper and bake for 20-25 minutes until golden brown and crisp.
Preparation of Clams and Chorizo
1. Open the cans of clams and drain them, reserving the juice.
2. In a large soup pot, cook the chorizo over medium heat until it's crispy and browned.
3. Remove the chorizo from the pot and place it on a paper towel to drain. Leave a small amount of grease in the pot for flavor.
Preparation of Vegetables
1. In the same pot with the chorizo grease, add the finely chopped onion and celery. If needed, add in a tablespoon of olive oil.
2. Sauté for about 5 minutes until the vegetables are softened.
Preparation of Broth
1. Pour in the chicken broth and add the reserved clam juice.
2. Add the bay leaf and dried thyme.
3. Bring the mixture to a boil and then reduce the heat to a simmer.
Preparation of Roux and Creamy Mixture
1. While that’s simmering, in a separate saucepan, melt the unsalted butter over medium heat.
2. Stir in the all-purpose flour to create a roux. Cook for a few minutes until it's lightly golden in color.
3. Gradually add the whole milk and heavy cream to the roux, stirring continuously to avoid lumps.
4. Continue cooking and stirring until the mixture thickens, which should take about 5-7 minutes.
Final Steps
1. Add the chopped clams to the soup pot along with the roasted potatoes and stir.
2. Pour the creamy mixture from the saucepan into the pot and stir well to combine.
3. Season with salt and black pepper to taste.
4. Gently heat the chowder over low heat until it's heated through, but do not boil.
5. Ladle the clam chowder into bowls, garnish with crispy chorizo, and chopped fresh parsley (if desired).
6. Serve with oyster crackers or crusty bread.