Bobby Flay Clam Chowder Recipe

A rich, creamy chowder packed with clams and smoky bacon? Yes, please!

The base starts with sautéed onions, celery, and garlic—this builds flavor before anything else even goes in.

Using fresh clams gives the broth a briny depth that you just can’t get from canned versions alone.

I save the clam juice and use it instead of plain water for a stronger, more balanced taste.

A mix of heavy cream and whole milk keeps it thick without being overly rich.

For an extra layer of smokiness, I always crisp up the bacon separately and stir it in right before serving!

How to Make Bobby Flay’s Clam Chowder

Ingredients

• 2 cups Clams (freshly shucked)
• 3 cloves Garlic (minced)
• 2 stalks Celery (chopped)
• 2 large Carrots (chopped)
• 1 large Onion (chopped)
• 2 tsp Basil (dried)
• 1 tsp Oregano (dried)
• 1 tsp Thyme (dried)
• 4 cups Clam Stock
• 3 large Potatoes (peeled and diced)
• 1/2 cup Butter
• 1/2 cup All-Purpose Flour
• 2 cups Milk

Step-by-Step Instructions

Step 1:

In a large pot, melt the butter over medium heat.

Add the minced garlic, chopped onion, celery, and carrots.

Sauté until the vegetables are tender.

Step 2:

Stir in the basil, oregano, and thyme to release their aroma.

Pour in the clam stock and bring the mixture to a boil.

Step 3:

Add the diced potatoes and simmer until they are tender.

Mix the all-purpose flour with a bit of the milk to form a smooth paste.

Step 4:

Gradually stir the paste into the pot to thicken the chowder.

Gently add the clams and simmer for a few more minutes.

Stir in the remaining milk.

Step 5:

Continue to cook until the chowder is thoroughly heated.

Serve hot.

Tips and Tricks for Making This Recipe

Choose Fresh Clams

Fresh clams enhance the taste and texture of your chowder significantly.

If you can, get them on the day you plan to cook.

Perfecting the Roux

Make sure to stir the flour and butter continuously while making the roux so that it doesn’t burn.

A smooth roux is essential for a creamy chowder.

Milk Matters

You can substitute milk with half-and-half for a richer chowder, depending on your taste preference.

Adjusting the type of milk gives you control over the chowder’s creaminess.

Pre-Cook the Potatoes

When you’re in a rush, pre-cooking your potatoes can save significant time in the preparation process.

Cubed and microwaved for a few minutes might do the trick!

Herbs are Key

Don’t skip the herbs!

They add a distinct depth of flavor to your clam chowder that’s noticeable with every spoonful.

What to Serve with Bobby Flay Clam Chowder

Crusty Bread

You can’t go wrong with a crusty loaf of bread alongside your Bobby Flay’s Clam Chowder.

The chewy texture is perfect for soaking up all that creamy broth, making for a delicious combination.

Whether it’s a traditional baguette or a homemade sourdough, it’ll complement the chowder beautifully.

Fresh Green Salad

A fresh green salad is an excellent accompaniment for a rich dish like clam chowder.

Include crispy lettuce, arugula, or spinach to bring some vibrant colors to your table.

You can add slices of cucumber and radish to balance the creamy and savory flavors with a refreshing crunch.

Cornbread Muffins

Consider adding cornbread muffins for a slightly sweet contrast.

Their tender crumb structure gives a nice variation in texture alongside the chowder.

Warm these muffins before serving for a comforting addition to your meal.

Oven-Roasted Vegetables

Roasted vegetables add a burst of flavor and color to your meal.

Try roasting broccoli and bell peppers with a light seasoning of olive oil and herbs.

Their natural sweetness comes through with caramelization, offering a complementary touch to the clam chowder.

Savory Cheese Plate

A unique option is a savory cheese plate featuring a variety of cheeses like sharp cheddar or gouda.

The rich flavors and textures of the cheeses can add another dimension to the meal.

Include some olives and nuts for added texture and interest.

Variations and Substitutions

One of the great things about Bobby Flay’s clam chowder is how flexible it can be with substitutions!

If you’re watching your calorie intake, swap out the heavy cream with half-and-half for a lighter version.

You can try adding dry thyme during cooking for a little herbal flair.

Alternative Ingredients

Don’t have fresh clams on hand? Canned clams work just as well and are a good alternative!

Another substitution could be using vegetable stock instead of clam stock for a different, yet delicious, base flavor.

Personal Touch

Feeling adventurous? Throw in some corn for a pop of sweetness!

For extra flavor, try using basil and oregano alongside the traditional ingredients.

Dairy Alternatives

If you’re dairy-sensitive, consider using plant-based milk like almond or oat milk in place of cream.

They add a nice richness without any dairy ingredients, fitting right in with the dish.

How to Store Leftover Bobby Flay Clam Chowder

When you have leftover clam chowder, keeping it fresh for future enjoyment is key.

In the refrigerator, aim to store your chowder in airtight containers.

This method helps it stay good for up to three to four days.

For longer storage, consider freezing the chowder in freezer-safe containers.

You can store it for several months this way.

Handling Containers

Choose containers that are airtight to prevent any unwanted odors from affecting your soup.

Make sure to leave a bit of space at the top of the container.

As your chowder freezes, it may expand slightly.

Portioning and Labeling

Consider dividing the chowder into portions before freezing.

It’s more convenient and helps with thawing only what you need.

Don’t forget to label the containers with the date.

This helps you keep track of when it was stored.

It’s a simple step that’s easy to overlook!

Common Mistakes to Avoid

Over-Thickening

Using too much thickener in your clam chowder can turn it into a solid mass.

Stick to a light roux or a small amount of cornstarch to keep the texture just right.

You don’t want it to resemble mashed potatoes!

Mushy Potatoes

Nobody enjoys mushy potatoes in their chowder!

Make sure to add them in at the right time and avoid overcooking.

A good practice is to dice them evenly so they cook uniformly and retain a nice bite.

Oversalting

It’s easy to get carried away when seasoning a dish, but too much salt can overshadow the delicate flavors of clams.

Taste as you go, and remember that the clams themselves can add a salty note.

The balance of flavors is key!