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!
Servings: 6
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
Instructions
- 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.
- Stir in the basil, oregano, and thyme to release their aroma.
- Pour in the clam stock and bring the mixture to a boil.
- 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.
- 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.
- Continue to cook until the chowder is thoroughly heated.
- Serve hot.