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.
Ingredients
Scale
- 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
Instructions
- Aromatic Foundation: Heat olive oil in a large Dutch oven over medium heat. Sauté minced garlic until fragrant, releasing its essence without browning.
- 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.
- 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.
- 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.
- 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