Creamy Bobby Flay Clam Chowder Recipe for Coastal Comfort

Creamy clam chowder whispers stories of maritime adventures and coastal kitchens nestled along rocky New England shores.

Salt-kissed waves and weathered fishing boats inspire this legendary soup that transforms humble ingredients into liquid comfort.

Dense with tender clams and velvety broth, each spoonful carries oceanic memories.

Generations of coastal families have perfected this recipe, passing down techniques that elevate simple seafood into culinary art.

Robust potatoes and sweet cream dance with briny shellfish, creating a symphony of flavors that speaks directly to hungry souls.

Fishermen’s traditions pulse through every ladle of this hearty chowder.

Serving Bowl Ideas for Flay’s Clam Chowder

• Garnish with Fresh Herbs: Sprinkle chopped parsley or chives on top for a burst of color and bright, fresh flavor that complements the rich chowder.
• Pair with Crusty Bread: Serve alongside warm, buttered sourdough or a classic French baguette to soak up every delicious drop of the creamy chowder.
• Add Crispy Toppings: Crumble oyster crackers or crisp bacon bits over the surface for a delightful crunch that contrasts with the smooth, velvety texture of the soup.
• Create a Cozy Meal: Accompany the chowder with a simple green salad or a light side dish to balance the hearty, comforting nature of this classic seafood stew.

How to Store Bobby Flay’s Clam Chowder

• Preserve Freshness: Transfer leftover chowder to airtight containers, ensuring a tight seal to maintain optimal taste and texture.
• Refrigerate Wisely: Store the chowder in the refrigerator for up to 3-4 days, keeping it at a consistent cool temperature to prevent bacterial growth.
• Freeze for Later: Pour cooled chowder into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 2 months, preserving its rich, creamy goodness.
• Reheat with Care: Thaw frozen chowder in the refrigerator overnight. Warm gently on the stovetop over low heat, stirring occasionally to restore its original creamy consistency and prevent scorching.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Calories: 360 kcal

Servings: 5

Bobby Flay’s Clam Chowder Ingredients

• Olive Oil: Choose extra virgin for a richer, more robust flavor profile.
• Garlic: Select fresh, firm bulbs with no green sprouts for the most intense taste.
• Onions: Pick firm, heavy onions with tight, dry skins for maximum sweetness.
• Celery: Look for crisp, bright green stalks without blemishes or wilting.
• Carrots: Seek vibrant orange, firm carrots with smooth skin and no soft spots.

• Clam Stock: Opt for low-sodium versions to control salt levels.
• Thyme: Select fresh herbs with bright green leaves and strong aroma.
• Bay Leaves: Choose whole, intact leaves with no signs of discoloration.
• Salt: Use sea salt or kosher salt for more complex flavor depth.
• Black Pepper: Freshly ground provides the most intense, aromatic taste.

• Potatoes: Select waxy varieties like Yukon Gold for creamy, smooth texture.
• Chopped Clams: Fresh or canned work well; drain thoroughly before adding.
• Cream Sauce: Heavy cream provides richest, most luxurious consistency.
• Fresh Parsley: Bright green, crisp leaves enhance final presentation.
• Oyster Crackers: Optional topping for added crunch and traditional flair.

Equipment List for Bobby Flay’s Clam Chowder

• Large Pot: Spacious, heavy-bottomed cooking vessel perfect for simmering chowder and developing deep flavors.
• Chef's Knife: Sharp, reliable tool for precise chopping of garlic, onions, celery, and carrots.
• Cutting Board: Sturdy surface for safe and comfortable vegetable preparation.
• Wooden Spoon: Ideal for stirring and mixing ingredients without scratching the pot.
• Measuring Spoons: Precise tools for adding the right amount of salt and herbs.
• Ladle: Great for serving the hot chowder into deep bowls.
• Deep Bowls: Wide, substantial serving dishes to showcase the creamy chowder.

Cooking Bobby Flay’s Clam Chowder

• Create Flavor Base Sizzle minced garlic in olive oil until golden and aromatic. Toss in chopped onions, celery, and carrots, cooking until softened and translucent. This initial step builds a rich foundation of deep, vibrant flavors that will transform your chowder.
• Infuse Liquid Essence Pour clam stock into the vegetable mixture, stirring gently. Sprinkle herbs like thyme to enhance the maritime profile. Let the liquid bubble and dance, creating a harmonious blend of oceanic and earthy tones.
• Craft Creamy Comfort Add diced potatoes and let them simmer slowly, absorbing the surrounding flavors. Introduce velvety cream and tender clams, allowing everything to meld together. Lower the heat and let the chowder develop its luxurious texture, stirring occasionally to prevent sticking.
• Finish and Elevate Taste and season with salt and pepper, balancing the robust flavors. Ladle the chowder into warm bowls, optionally topping with fresh parsley or crisp oyster crackers for a delightful crunch. Serve immediately to capture the peak of maritime deliciousness.

Chowder Tips from Bobby Flay

Create a personal touch with these delightful tips and variations.

Add red pepper flakes or a dash of hot sauce for a fiery kick that warms your soul.

Crisp up some bacon bits and sprinkle on top for an extra layer of smoky richness.

Experiment with additional vegetables like bell peppers or corn to increase nutritional value and add colorful texture.

Swap heavy cream with coconut milk for a lighter, dairy-free version that still delivers incredible depth of flavor.

Creamy Bobby Flay Clam Chowder Recipe

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4.6 from 36 reviews

• Total Time: 1 hour 20 minutes
• Yield: 5 1x

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Description

Bobby Flay’s clam chowder recipe blends New England coastal flavors with expert culinary technique. Creamy seafood broth and tender clams create a comforting meal that connects you to maritime traditions.

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Ingredients

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• 2 cups drained, chopped clams
• ¾ gallon (2.8 liters) clam stock or juice
• 3 large peeled and diced potatoes
• 1 cup diced onions
• 1 cup diced celery
• 1 cup diced carrots
• ¾ lb (340 g) butter
• 1 ½ cups (190 g) flour
• ¾ oz (21 ml) salad oil
• ½ tsp chopped garlic
• ½ tsp basil
• ½ tsp oregano
• 1 tsp thyme
• ½ tsp salt

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Instructions

1. Aromatic Foundation: Heat olive oil in a large Dutch oven over medium heat. Sauté minced garlic until fragrant, releasing its essence without browning.
2. Vegetable Medley: Add diced onions, carrots, and celery. Cook until vegetables soften and become translucent, creating a robust flavor base. Sprinkle kosher salt and fresh thyme leaves.
3. Liquid Infusion: Pour in clam stock, raising the heat to achieve a rolling boil. Introduce diced potatoes and reduce to a gentle simmer, allowing the ingredients to marry and develop depth.
4. Clam Integration: Fold in chopped clams and cream-based sauce. Cover and let the chowder simmer, enabling flavors to meld and potatoes to become perfectly tender.
5. Finishing Touch: Assess and fine-tune seasoning with salt and pepper. Remove from heat and allow the chowder to rest briefly, intensifying its rich, maritime essence before serving.

Notes

• Clam Selection Matters: Choose fresh, high-quality clams for the best flavor and texture, preferably from a reputable seafood market.
• Vegetable Prep Technique: Dice vegetables uniformly to ensure even cooking and consistent texture throughout the chowder.
• Simmering Secret: Maintain a low, gentle simmer to prevent overcooking the clams and keep them tender and succulent.
• Flavor Resting Trick: Allow the chowder to rest after cooking, which helps ingredients meld and intensifies the overall taste profile.

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 5
• Calories: 360
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 60 mg