Clam chowder is the perfect soup for any season! Hearty and filling, it's perfect for a cold winter night. But it's also a great choice for a summer evening. And this recipe is so easy to make, you'll be able to enjoy homemade clam chowder any time the mood strikes. So whether you're craving comfort food or something delicious and hearty, this New England Clam Chowder Recipe is the perfect choice. This Clam Chowder recipe is sure to become a family favorite! Serve it with some crusty bread for a complete meal. So let's get cooking!
This is about ½ of the recipe the Chef prepared in the video
Steam the Clams:
100Very Small Little Neck Clams
2tablespoonsGarlic Olive Oil or Extra Virgin Olive Oil
2Shallots minced
6 to 9clovesof Garlic NOT chopped
3 to 4sprigs Fresh Thyme
2 to 3cupsChardonnay
Make the Chowder:
1tablespoonExtra Virgin Olive Oil
½poundBacon diced
1large Onion diced
1 ½cupsCelery small dice
1 ½cupsCarrots small dice
1red Bell Pepper small dice
1/4teaspoonDried Red Chili Flakes
1 ½ to 2cupsRusset Potatoes cut into ¼ inches cubes
6Garlic Cloves minced
1cupTomatoes chopped
4ouncesSweet Butter
¾cupFlour
2½cupMilk
1cupHeavy Cream
3cupsChicken or Vegetable Stock
1tablespoonDill chopped
¼cupHarvey’s Bristol Cream
Salt and Pepper to taste
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Recipe Instructions
Steam the Clams:
In a Dutch oven, add Olive oil, when hot add the shallots and cook for a couple minutes, add the garlic, thyme and Chardonnay. When hot add the clams cover and cook COVERED until all they opened, strain through a fine sieve, cut into ¼ inches dice (or smaller) and save the juice.
Make the Chowder:
In a large soup pot, heat the olive oil, when hot add the bacon and cook for a couple minutes until golden brown. Remove the bacon with a slotted spoon and reserve. Add onion, cook until translucent. Add celery, carrots and let it cook slowly for 5/10 minutes. Add the garlic and cook until fragrant. Add bell pepper, the potatoes and add tomatoes and the clam juice.
In another pot, melt the butter and add the flour and make the roux. Add the milk and make sure to use a whisk and mix vigorously to avoid lumps. Cook for a few minutes and add salt and pepper to taste. Add the stock and cream and mix well.
Back to the large soup pot, add the bacon back to the pot add the milk mixture above and reduce the heat to very low and cook it for about 45 minutes.
Add the dill, Harvey’s Bristol cream.
IF NEEDED IT! Add a little corn starch diluted in water if the soup is too thin and adjust salt and pepper.
Pro-Tips
For a twist on traditional New England Clam Chowder, be sure to try my recipe for Manhattan Clam Chowder
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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The best claim chowder I have ever eaten!