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Thomas Keller's Creamy Clam Chowder Recipe

Thomas Keller's Creamy Clam Chowder

There's something so comforting about a bowl of clam chowder, especially when it’s made the way Thomas Keller does it. This recipe brings back memories of cozy family gatherings and seaside adventures, where the salty air mingles with the rich, creamy aroma of this classic dish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Clam Chowder
  • 4 dozen littleneck clams Fresh is best for that briny flavor
  • 4 slices bacon diced
  • 1 medium onion finely chopped
  • 2 stalks celery finely chopped
  • 1 medium potato peeled and diced
  • 4 cups clam juice
  • 1 cup heavy cream for that luscious, creamy finish
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper
  • Chopped fresh parsley

Equipment

  • Large Pot

Method
 

  1. Step 1: First, clean the clams under cold running water. Then, place them in a large pot with a small amount of water. Steam them until they open. Discard any clams that don't open. Once done, remove the clams from their shells and chop them roughly. Don’t forget to reserve the clam broth!
  2. Step 2: In a large pot, cook the diced bacon over medium heat until crispy. Once crispy, remove the bacon and set it aside, leaving the rendered fat in the pot.
  3. Step 3: Add the chopped onion and celery to the pot with the bacon fat. Sauté until softened, which should take about 5 minutes.
  4. Step 4: Now, stir in the diced potato and cook for another 5 minutes until it starts to soften.
  5. Step 5: Pour in the clam juice and the reserved clam broth. Bring everything to a simmer and let it cook until the potatoes are tender, about 10 to 15 minutes.
  6. Step 6: Add the heavy cream, chopped clams, and thyme. Season with salt and black pepper to taste.
  7. Step 7: Simmer for an additional 5 minutes, then remove from heat.
  8. Step 8: Serve the chowder hot, garnished with crispy bacon and chopped parsley. Enjoy every spoonful!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if it gets too thick.