Gordon Ramsay Clam Chowder Recipe
A rich, creamy clam chowder inspired by Gordon Ramsay’s method, with smoky bacon, tender potatoes, and fresh clams in a silky broth.
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.
Notes
Testing Note: Let the chowder rest off-heat for 5 minutes to allow flavors to meld.
Food Safety: Store in the refrigerator for up to 3 days. Reheat to at least 74°C (165°F) before serving.
Nutrition
Serving: 350gCalories: 320kcalCarbohydrates: 20g
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