Description
Bobby Flay’s clam chowder brings New England coastal comfort to your kitchen. Creamy potatoes, tender clams, and smoky bacon create a hearty soup that warms you from the first spoonful.
Ingredients
Scale
Main Ingredients:
- ¾ gallon (2.8 liters) clam stock or juice
- 3 large peeled and diced potatoes
- 2 cups drained, chopped clams
Vegetables and Aromatics:
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- ½ teaspoon chopped garlic
- ½ teaspoon basil
- ½ teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon salt
Thickening Agent:
- ¾ pound (340 grams) butter
- 1 ½ cups (190 grams) flour
- ¾ ounce (21 milliliters) salad oil
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Sauté minced garlic for approximately 1-2 minutes until fragrant, releasing its aromatic essence without browning.
- Incorporate diced onions, carrots, and celery into the pot. Stir and cook for 8-10 minutes, allowing vegetables to soften and develop a translucent appearance.
- Sprinkle kosher salt and add fresh thyme leaves to the vegetable mixture. Pour in clam stock (approximately 4 cups or 32 fluid ounces) and increase heat to bring the liquid to a rolling boil.
- Introduce diced potatoes (about 2 cups or 12 ounces) to the bubbling broth. Reduce heat to a gentle simmer and maintain a steady, low temperature.
- Gently fold in chopped clams (roughly 2 pounds or 32 ounces) and cream-based sauce. Cover the pot and let the chowder simmer for 45-60 minutes, allowing flavors to meld and potatoes to become tender.
- Taste and adjust seasoning with additional salt and pepper as needed. Remove from heat and let the chowder rest for 5-10 minutes before serving to enhance flavor integration.
Notes
- Fresh clams deliver a rich, ocean-fresh taste that transforms this classic chowder into an extraordinary seafood experience.
- Homemade clam stock provides deeper, more complex flavor layers compared to store-bought alternatives.
- Slowly building the roux creates a velvety smooth base that perfectly captures the delicate clam essence.
- Gentle simmering prevents clams from becoming chewy, maintaining their tender, succulent texture.
- Balancing seasonings allows you to customize the chowder’s intensity without overwhelming the natural clam sweetness.
- Chopping vegetables uniformly ensures even cooking and consistent flavor distribution throughout the dish.
- Selecting waxy potatoes like Yukon Gold helps maintain their shape and provides a creamy, luxurious mouthfeel.
- Storing leftovers in an airtight container preserves the chowder’s rich flavors for up to three days in the refrigerator.
- Serving immediately after cooking captures the peak of warmth and ensures maximum taste and texture enjoyment.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 30 mg