Why Make This Recipe
Gordon Ramsay’s Clam Chowder Recipe is a delightful twist on the classic dish. It’s packed with flavor from crispy bacon, fresh clams, and various seasonings that come together beautifully. This chowder is creamy and hearty, making it perfect for cold weather or any time you crave comfort food. Plus, it’s easy enough for anyone to make, whether you are a beginner or an experienced cook.
How to Make Gordon Ramsay Clam Chowder
Ingredients
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco)
- 1 teaspoon Worcestershire sauce
- ⅓ cup flour
- 240 ml chicken broth
- 720 ml Half and Half
- 240 ml clam juice
- 1 chicken bouillon cube
- 1 bay leaf
- 560 g potatoes, peeled and diced
- 3 cans chopped clams, juices reserved
- Fresh parsley and cracked black pepper, for serving
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
Directions
- Cook the bacon over low heat until it gets crispy. Set it aside and reserve 2 tablespoons of the bacon fat.
- Add butter to the reserved bacon fat in the pot. Cook the diced onion and celery for about 5 to 6 minutes until they are softened.
- Stir in minced garlic, hot sauce, Worcestershire sauce, and the seasonings. Cook for 1 minute to let the flavors blend.
- Add flour to the mixture and cook for another 2 minutes, stirring constantly to avoid burning.
- Slowly pour in the chicken broth and Half and Half, mixing until the mixture is smooth.
- Stir in the clam juice, chicken bouillon cube, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer.
- Add the diced potatoes and let them simmer for 20 to 25 minutes until they are fork-tender.
- After that, stir in the clams and cook for an additional 5 minutes. Finally, remove the bay leaf before serving.
- Serve hot, topped with the crispy bacon, fresh parsley, and cracked black pepper.
How to Serve Gordon Ramsay Clam Chowder
This chowder is best enjoyed hot. Serve it in bowls and garnish with crispy bacon, a sprinkle of fresh parsley, and cracked black pepper to enhance its flavor. You can also pair it with crusty bread for a complete meal that is sure to satisfy your hunger.
How to Store Gordon Ramsay Clam Chowder
If you have leftover chowder, let it cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, warm it on the stove over low heat, stirring occasionally. If it thickens, you can add a little bit of milk or broth to reach your desired consistency.
Tips to Make Gordon Ramsay Clam Chowder
- For extra flavor, use fresh herbs like thyme or parsley instead of dried.
- Always reserve the juices from the canned clams as they add a lot of taste to the chowder.
- Adjust the amount of hot sauce based on your preference for spice.
- If you like it thicker, you can add more flour or let it simmer longer until it gets to your desired thickness.
Variation
You can customize this clam chowder by adding different vegetables, like corn or carrots, for a colorful twist. Some people like to add a splash of white wine for extra depth of flavor, making it just a bit more gourmet!
FAQs
Can I use fresh clams instead of canned clams?
Yes, you can use fresh clams! Just make sure to clean them thoroughly and cook them until they open before adding them to the chowder.
Can I freeze clam chowder?
Yes, you can freeze it. However, the cream may separate when thawed. For best results, consider freezing without the cream and adding it when reheating.
How spicy is this chowder?
The level of spice can be adjusted by altering the amount of hot sauce added. If you prefer a milder chowder, you can skip the hot sauce or use just a small amount.
Clam Chowder
Ingredients
Main ingredients
- 6 strips thick-cut bacon
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (or ½ teaspoon Tabasco) Adjust according to spice preference
- 1 teaspoon Worcestershire sauce
- ⅓ cup flour For thickening
- 240 ml chicken broth
- 720 ml Half and Half Creamy base for chowder
- 240 ml clam juice Reserve juices from canned clams
- 1 cube chicken bouillon
- 1 leaf bay leaf Remove before serving
- 560 g potatoes, peeled and diced
- 3 cans chopped clams, juices reserved
- Fresh parsley and cracked black pepper, for serving Garnish
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
- ¼ teaspoon dried thyme
- ¼ teaspoon salt
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon black pepper
Instructions
Preparation
- Cook the bacon over low heat until it gets crispy. Set it aside and reserve 2 tablespoons of the bacon fat.
- Add butter to the reserved bacon fat in the pot. Cook the diced onion and celery for about 5 to 6 minutes until they are softened.
- Stir in minced garlic, hot sauce, Worcestershire sauce, and the seasonings. Cook for 1 minute to let the flavors blend.
- Add flour to the mixture and cook for another 2 minutes, stirring constantly to avoid burning.
- Slowly pour in the chicken broth and Half and Half, mixing until the mixture is smooth.
Cooking
- Stir in the clam juice, chicken bouillon cube, and bay leaf. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer.
- Add the diced potatoes and let them simmer for 20 to 25 minutes until they are fork-tender.
- After that, stir in the clams and cook for an additional 5 minutes. Finally, remove the bay leaf before serving.