Steam curls from the pot as I ladle bright, creamy soup into bowls. That first spoonful of the Gordon Ramsay Clam Chowder Recipe revealed a silky texture, flecked with tender clams and hearty potatoes. After testing this chowder three times, I fine-tuned every step—from browning the bacon just right to choosing chicken stock over bottled clam juice for balance.
Why You’ll Love Gordon Ramsay Clam Chowder Recipe
- Rich, savory broth with a gentle briny bite from fresh clams
- Silky-smooth finish thanks to a classic butter-flour roux
- Hearty cubes of potato that hold their shape
- Rooted in New England tradition with a chef-driven twist
A Little Background
On a blustery Sunday, I tackled this chowder for the first time. By trial two, I adjusted the simmer to a gentle bubble—any harder and the cream can split. For my final round, I swapped in fresh parsley at the last moment, which brightened the bowl like sunshine after a rainstorm. Testing Note: Letting the soup rest off-heat for five minutes deepened the flavors.
Key Ingredients for Gordon Ramsay Clam Chowder Recipe
- Bacon (4 slices): provides smoky fat; use thick-cut for crispier texture
- Onion, celery, carrots: the classic mirepoix base, diced evenly for uniform cooking
- Potatoes (350 g): Yukon Gold or russet, peeled and cubed to 1 cm pieces for tender-but-firm bites
- Dry white wine (250 ml): deglazes pan, pick uno with zesty acidity like Sauvignon Blanc
- Chicken stock (1 l): richer than canned clam juice; homemade or low-sodium for control
- Clams (200 g canned, plus juice): adds authentic sea flavor—reserve the liquid
How to Make Gordon Ramsay Clam Chowder Recipe
- Heat a large heavy-bottomed saucepan over medium. Add 4 slices chopped bacon and cook until golden and crisp, about 5 minutes.
- Stir in 1 finely chopped onion, 2 thinly sliced celery stalks, 2 peeled chopped carrots and 2 minced garlic cloves. Cook, stirring occasionally, until softened, about 5 minutes.
- Add 2 tbsp unsalted butter and 2 tbsp all-purpose flour. Stir constantly until a smooth paste forms, about 2 minutes.
- Pour in 250 ml dry white wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes.
- Stir in 350 g cubed potatoes and 1 l chicken stock. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15 minutes.
- Pour in 200 ml single cream and 200 g chopped canned clams with their liquid. Heat gently without boiling for 2 minutes.
- Season with sea salt and freshly ground black pepper. Stir in 2 tbsp chopped fresh parsley and serve.
Pro Tips & Troubleshooting
- Testing Note: In my second trial, I found simmering at medium-low prevented the cream from breaking.
- If the chowder is too thin, mash a few potato cubes against the side to thicken naturally.
- For a smoked twist, swap half the bacon for pancetta or lardons.
- To halve or double, maintain the wine-to-stock ratio and adjust cook time only slightly.
Storage & Make-Ahead Guide
Allow to cool to room temperature before covering. Store in the refrigerator for up to 3 days. Reheat gently over low heat, stirring to prevent scorching; add a splash of stock if too thick. For longer storage, freeze in airtight containers for up to 1 month—thaw overnight in the fridge. Food Safety: Keep below 40 °F (4 °C) and reheat to at least 165 °F (74 °C). Testing Note: Freezing individual portions maintained the creamy texture best.
Serving Suggestions
Garnish bowls with a swirl of cream and extra parsley. Serve alongside crusty sourdough or oyster crackers for crunch. A chilled glass of Chardonnay or a crisp Pilsner complements the rich broth beautifully.
Frequently Asked Questions
- How do you keep clam chowder from getting grainy? Cook gently over low heat and avoid a rolling boil after adding cream.
- Can I use fresh clams instead of canned? Yes—steam 500 g fresh clams separately until they open, then chop and add with their broth.
- What’s the best potato for chowder? Yukon Gold holds its shape and lends a buttery flavor without falling apart.
- Is clam chowder better with milk or cream? Cream yields a richer texture, while milk makes it lighter; choose based on preference.
- How long can I freeze clam chowder? Up to 1 month in airtight containers; thaw overnight in the fridge.
- What wine pairs with clam chowder? A crisp Chardonnay or Sauvignon Blanc balances the creamy broth and briny clams.
Final Thoughts
This Gordon Ramsay Clam Chowder Recipe has become my go-to on chilly nights. The balance of smoky bacon, tender potatoes, and clams in a luxuriously creamy broth warms the soul. I’d love to hear how your batch turned out—share your tweaks and photos!
More Recipes You’ll Love
- Outback Steakhouse Potato Soup Recipe – a creamy potato soup with the same hearty warmth
- Loaded Baked Potato Soup – bacon and melted cheese echo the chowder’s savory depth
- Zuppa Toscana Recipe – rustic sausage and kale lend a flavorful twist for soup lovers
- French Garlic Soup – aromatic garlic broth offers a lighter, fragrant companion
Gordon Ramsay Clam Chowder Recipe
Ingredients
Veggies & Bacon
- 4 slices bacon chopped
- 1 onion finely chopped
- 2 stalks celery sliced
- 2 carrots peeled and chopped
- 2 cloves garlic minced
Roux & Liquids
- 2 tbsp butter unsalted
- 2 tbsp all-purpose flour
- 250 ml dry white wine
- 350 g potatoes peeled and cubed
- 1 l chicken stock
- 200 ml single cream
- 200 g canned clams with juice
- salt and pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
Veggies & Bacon
- Heat a large heavy-bottomed saucepan over medium heat. Add chopped bacon and cook until golden and crisp, about 5 minutes.
- Stir in chopped onion, sliced celery, chopped carrots, and minced garlic. Cook, stirring occasionally, until softened, about 5 minutes.
Roux & Simmer
- Add butter and flour. Stir constantly for 2 minutes to form a smooth roux.
- Pour in white wine, scraping up browned bits. Simmer until reduced by half, about 3 minutes.
- Add cubed potatoes and chicken stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
Finish
- Stir in single cream and chopped clams with their juice. Heat gently without boiling for 2 minutes.
- Season with salt and pepper, stir in parsley, and serve warm.