Bobby Flay Clam Chowder Recipe
If you love creamy, hearty soups, this Bobby Flay Clam Chowder Recipe is perfect. It is rich, flavorful and comforting.
Ingredients
For the Chowder:
- 2 tablespoons unsalted butter
- 1 medium onion diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 1/4 cup all-purpose flour
- 2 cups clam juice
- 1 14 oz can chopped clams, drained (or 1 cup fresh clams)
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon fresh thyme leaves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Optional Garnishes:
- Extra chopped parsley
- Oyster crackers or crusty bread
- Crispy bacon bits
Instructions
Sauté Vegetables
- In a large pot, melt butter over medium heat. Add onions, celery and garlic. Cook 5 minutes until softened.
Add Potatoes
- Stir in diced potatoes. Cook 2–3 minutes, letting the vegetables absorb the butter flavor.
Make a Roux
- Sprinkle flour over vegetables. Stir constantly for 1–2 minutes to cook raw flour taste.
Add Liquids
- Slowly pour in clam juice, stirring to avoid lumps. Bring to a gentle simmer.
Simmer Potatoes
- Cook 10–12 minutes until potatoes are tender. Stir occasionally to prevent sticking.
Add Milk and Cream
- Reduce heat to low. Stir in milk and heavy cream. Simmer 5 minutes until chowder is creamy.
Add Clams
- Stir in chopped clams and thyme. Simmer 2–3 minutes to heat clams gently.
Season and Garnish
- Add salt, pepper and parsley. Taste and adjust seasoning. Serve hot with optional garnishes.
Notes
- Use fresh clams for the best flavor; canned clams work for convenience
- Add a splash of white wine for extra depth
- For a lighter chowder, use half-and-half instead of heavy cream
- Add a pinch of smoked paprika for a subtle smoky flavor
- Serve with oyster crackers or crusty bread for a complete experience
- Garnish with crispy bacon or chopped chives for extra texture