Go Back
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. This creamy, savory dish is perfect for chilly evenings or whenever you need a taste of home.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Clam Chowder
  • 4 cups littleneck clams Fresh clams are key to a flavorful chowder.
  • 4 cups water This will help steam the clams and create a lovely broth.
  • 4 oz bacon, diced Adds a delightful smokiness to the dish.
  • 1 medium onion, diced For a subtle sweetness and depth of flavor.
  • 2 stalks celery, diced This adds a nice crunch and freshness.
  • 2 medium potatoes, peeled and diced A hearty ingredient that makes the chowder filling.
  • 1 cup heavy cream For that rich, creamy texture.
  • 1 cup milk Balances the creaminess while keeping it light.

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, combine the clams and water. Bring to a boil over medium heat. Once boiling, cover the pot and steam the clams until they open, about 5-7 minutes. Remove the clams, discard any that do not open, and strain the broth. Reserve both the clams and broth.
  2. Step 2: In the same pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
  3. Step 3: Add the onion and celery to the pot and sauté until softened, about 5 minutes.
  4. Step 4: Stir in the diced potatoes and cook for 2-3 minutes.
  5. Step 5: Pour in the reserved clam broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
  6. Step 6: Stir in the heavy cream and milk, then add the reserved clams and cooked bacon. Season with salt and pepper to taste. Heat through.
  7. Step 7: Serve hot, garnished with fresh thyme.

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream if it thickens too much.