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Gordon Ramsay Style Clam Chowder

A rich, creamy, and deeply flavorful New England clam chowder loaded with tender clams, perfectly cooked potatoes, and crispy bacon bits.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, New England, Seafood
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chowder Base
  • 6 slices thick-cut bacon chopped
  • 2 tbsp unsalted butter
  • 1 large yellow onion finely diced
  • 2 stalks celery finely diced
  • 3 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 3 cans chopped clams (6.5 oz each) juices reserved
  • 1 cup bottled clam juice or chicken broth
  • 1.5 lbs Yukon Gold potatoes peeled and cubed
  • 1 cup heavy cream
  • 2 sprigs fresh thyme
  • 1 dried bay leaf
  • 0.5 tsp black pepper freshly ground
Garnish
  • 2 tbsp fresh parsley finely chopped
  • 0.5 cup oyster crackers for serving

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden Spoon
  • Whisk
  • Cutting board and knife

Method
 

  1. In a large pot over medium heat, cook the chopped bacon until the fat renders and the bacon is crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
  2. Reduce heat to medium-low. Add butter to the bacon fat. Once melted, add diced onions and celery. Cook until softened, about 5-7 minutes. Add minced garlic and cook 1 minute more.
  3. Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook the raw flour taste out.
  4. Gradually whisk in the reserved clam juice from the cans and the bottled clam juice until smooth and thickened.
  5. Add the cubed potatoes, thyme sprigs, bay leaf, and black pepper. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
  6. Remove thyme stems and bay leaf. Stir in the heavy cream and chopped clams. Heat gently for 3-5 minutes without letting it boil.
  7. Taste and adjust seasoning. Ladle into bowls and top with reserved crispy bacon, fresh parsley, and oyster crackers.

Notes

Do not let the soup boil after adding the heavy cream and clams, as the dairy may curdle and the clams will become rubbery. If reheating leftovers, do so gently over low heat.