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Thomas Keller’s Clam Chowder Recipe (Comfort in a Bowl)

Thomas Keller’s Clam Chowder

There's something incredibly comforting about a warm bowl of clam chowder, don't you think? It instantly brings back memories of cozy family dinners or seaside vacations. This recipe for Thomas Keller’s Clam Chowder is not only delicious but also so easy to whip up that you could have it on the table in no time.
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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, Seafood
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 2 cups diced onion for that sweet and savory base
  • 1 cup diced celery adds a nice crunch and flavor
  • 1 cup diced carrots brings a touch of sweetness
  • 4 cups diced potatoes the heartiness that fills you up
  • 4 cups chicken stock the flavor foundation of your chowder
  • 2 cups heavy cream for a luxuriously creamy texture
  • 2 cups chopped fresh clams (with juice) the star of the show!
  • 4 oz bacon, diced because everything is better with bacon
  • 2 tbsp unsalted butter for sautéing the veggies
  • 1 tsp fresh thyme, chopped a hint of herbal goodness
  • Salt and pepper to taste
  • Fresh parsley, 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 rendered fat in the pot.
  2. Step 2: Add the butter to the pot and melt it. Then, add the diced onion, celery, and carrots. Sauté until the vegetables are soft, about 5-7 minutes.
  3. Step 3: Stir in the diced potatoes and cook for an additional 5 minutes to get everything nice and cozy together.
  4. Step 4: Pour in the chicken stock and bring to a boil. Reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.
  5. Step 5: Add the heavy cream, chopped clams, and thyme. Stir it all together and heat through until everything is warm and inviting.
  6. Step 6: Season with salt and pepper to taste. Remember, a little seasoning goes a long way!
  7. Step 7: Serve hot, garnished with the crispy bacon and a sprinkle of fresh parsley. Enjoy every comforting spoonful!

Notes

Store your clam chowder in an airtight container in the fridge for up to 3 days. If you want to keep it longer, consider freezing it for up to 2 months. Just remember to leave out the potatoes if you plan to freeze it, as they can get mushy when thawed.