Gordon Ramsay Clam Chowder Recipe

This delicious and creamy clam chowder is a comforting, hearty meal that’s perfect for any occasion. It’s quick and easy to make with common ingredients you likely have in your kitchen. Packed with savory flavors and a rich texture, this soup is the ultimate cozy dish to enjoy on a chilly day.

Ingredients Needed:

• 6 strips thick-cut bacon (can substitute with salt pork)
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 teaspoon hot sauce (or ½ teaspoon Tabasco sauce)
• 1 teaspoon Worcestershire sauce
• 1/3 cup flour
• 240 ml chicken broth
• 720 ml Half and Half
• 240 ml clam juice
• 1 chicken bouillon cube
• 1 bay leaf
• 560 g potatoes, peeled and diced
• 3 cans chopped clams, juices reserved
• Fresh parsley and freshly cracked pepper, for serving

Seasonings:

• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon salt
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon pepper

How To Make Clam Chowder Recipe?

1. Cook the bacon: In a soup pot, cook the bacon over low heat until crispy. Set it aside on a paper towel to cool, then chop it. Save 2 tablespoons of the bacon fat.
2. Prepare the vegetables: In the same pot, add the reserved bacon fat and butter. Cook the onions and celery for 5-6 minutes until softened. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for another minute.
3. Make the base: Stir in the flour and cook for 2 minutes. Slowly add the chicken broth and half and half, stirring continuously.
4. Add the liquids: Stir in the clam juice and bay leaf. Bring the soup to a gentle boil, then reduce to a simmer. Let it cook for 20 minutes.
5. Cook the potatoes: Peel and dice the potatoes. Add them to the pot and simmer for 20-25 minutes, until fork-tender.
6. Add the clams: Stir in the clams and cook for 5 minutes. Remove the bay leaf and serve the chowder with bacon and parsley.

Recipe Tips:

• Bacon Flavor: Cook the bacon over low heat to render the fat slowly and get crispy bacon without burning it.
• Vegetable Softening: Make sure the onions and celery soften well before adding garlic and liquids to build flavor.
• Flour Cooking: Let the flour cook for 2 minutes before adding the broth to prevent the raw flour taste.
• Slow Simmer: Simmer the soup gently to allow the flavors to blend and the potatoes to cook thoroughly.
• Adding Clams: Stir in the clams at the end to avoid overcooking them, which can make them tough.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the chowder to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Freeze the chowder for up to 2 months.
• Reheat: Reheat the chowder over low heat in a pot, stirring occasionally until hot. Add extra broth or milk if needed.

Nutrition Facts:

• Calories: 240 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 800mg
• Potassium: 390mg
• Total Carbohydrate: 21g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 7g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Madeira Sauce Recipe
• Gordon Ramsay Horseradish Sauce Recipe
• Gordon Ramsay BBQ Sauce Recipe