Sandra This Bobby Flay Clam Chowder Recipe is a creamy and savory recipe, which features tender chopped clams and a classic mirepoix of diced vegetables. It’s the ultimate comfort food, ready in about 1 hour and 15 minutes.
Bobby Flay Clam Chowder Ingredients
- 3/4 ounce salad oil (approx. 1 1/2 tablespoons)
- 1/2 teaspoon chopped garlic
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onions
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon salt
- 3/4 gallon clam stock or juice (12 cups)
- 3 large potatoes, peeled and diced
- Roux (3/4 pound butter and 1 1/2 cups flour)
- 2 cups drained, chopped clams
How To Make Bobby Flay Clam Chowder
- Sauté the aromatics: Heat the salad oil in a large stockpot over medium heat. Add the chopped garlic and sauté briefly (about 30 seconds) until fragrant. Add the diced celery, carrots, and onions. Sauté for 10 minutes, or until the vegetables become soft and translucent.
- Build the broth: Stir in the salt, basil, oregano, and thyme. Pour in the clam stock (or clam juice) and bring the liquid to a boil.
- Cook the potatoes: Add the peeled and diced potatoes to the boiling broth. Return the mixture to a boil.
- Thicken and simmer: Stir in the pre-made roux (see tips on how to make this) and the chopped clams. Reduce the heat to low. Simmer the soup gently for one hour. The roux will thicken the soup significantly during this time, creating a velvety texture.
Recipe Tips
- Making the Roux: This recipe calls for a large amount of pre-made roux. To make it: Melt 3/4 pound (3 sticks) of butter in a saucepan. Whisk in 1 1/2 cups of flour. Cook over medium-low heat, stirring constantly, for 3-5 minutes until it smells like cooked pie crust (blonde roux). Let it cool slightly before adding to the hot soup to prevent lumps.
- Clam Stock: Since this recipe uses a large volume of liquid (3/4 gallon), ensure you use high-quality bottled clam juice or fish stock. If you find it too salty, substitute a portion of it with water or vegetable broth.
- Vegetable Size: Dice your celery, carrots, onions, and potatoes to a uniform size (about 1/4 to 1/2 inch cubes). This ensures every spoonful has a perfect mix of ingredients and they cook evenly.
- Simmering Time: The one-hour simmer is essential. It cooks out the raw flour taste from the roux and allows the potatoes to become tender and the clam flavor to permeate the vegetables.
What To Serve With Bobby Flay Clam Chowder
This rich chowder needs crunchy sides for texture.
- Oyster Crackers: The traditional New England accompaniment.
- Sourdough Bread Bowl: Serve the soup inside a hollowed-out loaf.
- Green Salad: A crisp vinaigrette salad cuts the richness.
- Hot Sauce: A dash of Tabasco adds a nice vinegar kick.
How To Store Bobby Flay Clam Chowder Recipe
- Refrigerate: Allow the chowder to cool completely. Store in an airtight container in the refrigerator for up to 3 days. It will thicken significantly as it cools.
- Reheat: Reheat on the stovetop over medium-low heat. You may need to add a splash of water or extra clam juice to loosen it up to your desired consistency.
- Freeze: Because this soup is thickened with a roux (butter and flour) rather than cream, it freezes better than cream-based chowders. Freeze in airtight containers for up to 3 months. Thaw in the fridge before reheating.
Bobby Flay Clam Chowder Nutrition Facts
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Sodium: 1200mg
- Total Carbohydrates: 35g
- Dietary Fiber: 3g
- Sugar: 4g
- Protein: 18g
Nutrition information is estimated per serving based on 10-12 servings (large batch).
FAQs
Traditional New England Clam Chowder typically does not contain carrots. However, this recipe uses a classic “mirepoix” base (onions, carrots, celery), which adds sweetness and color, leaning slightly towards a Manhattan/New England hybrid or a farmhouse style chowder.
Yes! Rendering chopped bacon at the very beginning and using the bacon fat instead of salad oil to sauté the vegetables adds an incredible smoky depth.
This recipe uses a lot of roux. If the chowder becomes too thick (like pudding) during the simmer, simply whisk in more clam juice or water until it reaches your preferred soup consistency.
Try More Recipes:
Bobby Flay Clam Chowder Recipe
Description
A robust, large-batch clam chowder that relies on a heavy butter-flour roux and flavorful clam stock to create a thick, hearty soup loaded with vegetables and clams.
Ingredients
Instructions
- Sauté garlic in oil for 2 minutes.
- Add celery, carrots, and onions; sauté 10 minutes.
- Add herbs and salt.
- Add clam stock and boil.
- Add potatoes and return to boil.
- Stir in roux and clams.
- Reduce heat and simmer for 1 hour.
Notes
- Yield: This recipe makes a very large pot of soup (nearly a gallon). Ensure you have a stockpot large enough to handle the volume.
- Clams: If using canned clams, add the juice from the cans into the pot as part of the “clam stock” measurement.
