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Thomas Keller's Clam Chowder Recipe (Cozy and Comforting!)

Thomas Keller's Clam Chowder

There’s something truly special about a warm bowl of clam chowder. Maybe it’s the memories of seaside vacations or chilly evenings spent gathered around the table with family. Whatever the reason, this recipe for Thomas Keller's Clam Chowder is sure to become a cherished favorite in your home. It's easy to whip up, and trust me, you’ll have everyone asking for seconds!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 4 cups fresh clams shucked and chopped
  • 4 cups clam juice
  • 4 slices bacon diced
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 1 cup heavy cream
  • 1 cup milk
  • 2 tbsp flour
  • 2 tbsp unsalted butter
  • Salt and pepper
  • Fresh parsley chopped (for garnish)

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
  2. Step 2: Add the diced onion and garlic to the pot and sauté until the onion is translucent, about 3-5 minutes.
  3. Step 3: Stir in the flour and cook for 1-2 minutes to create a roux, which will help thicken your chowder.
  4. Step 4: Gradually add the clam juice, stirring to combine and prevent lumps.
  5. Step 5: Add the diced potatoes and bring the mixture to a boil. Reduce heat and let it simmer until the potatoes are tender, about 10-15 minutes.
  6. Step 6: Stir in the chopped clams, heavy cream, and milk. Cook gently for an additional 5-10 minutes.
  7. Step 7: Season with salt and pepper to taste.
  8. Step 8: Serve hot, garnished with crispy bacon and chopped parsley.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-4 days. Reheat gently over low heat to avoid curdling the cream.