Gordon Ramsay Clam Chowder Recipe
Do you want a cozy bowl of soup? Try this Gordon Ramsay Clam Chowder Recipe. It is creamy and full of fresh seafood flavor.
Equipment
- Large heavy-bottom pot
- Chef's knife.
- Cutting Board
- Wooden Spoon
- Fine mesh strainer
- Measuring cups and spoons
Ingredients
- 4 lbs FRESH CLAMS
- 6 slices THICK-CUT BACON
- 1 medium YELLOW ONION
- 3 stalks CELERY
- 4 medium YUKON GOLD POTATOES
- 3 tbsp ALL-PURPOSE FLOUR
- 2 cups CLAM JUICE
- 2 cups HEAVY CREAM
- 1/2 tsp FRESH THYME
- 1 tsp SALT
- 1/2 tsp WHITE PEPPER
Instructions
- Steam your fresh clams in a pot with water. Wait until all the shells open up wide. This usually takes about eight to ten minutes.
- Remove the clams and save the cooking liquid. Strain the liquid through a fine mesh strainer. This removes any unwanted sand or grit.
- Chop the bacon into small pieces for the pot. Cook them over medium heat until they are crispy. Remove the bacon but keep the liquid fat.
- Add the diced onions and celery to the fat. Sauté them until they are soft and clear. This builds a very strong flavor base.
- Stir in the flour to create a thick paste. Cook it for two minutes to remove flour taste. Gradually whisk in the reserved clam juice.
- Add the cubed potatoes and the fresh thyme sprigs. Let the pot simmer until potatoes are fork-tender. This takes about fifteen minutes or so.
- Pour in the heavy cream and the clam meat. Stir gently and heat it through for five minutes. Do not let the soup reach a boil.
Notes
- Use fresh clams for the very best ocean flavor.
- Do not boil the soup after adding the cream.
- Dice potatoes into small even cubes for quick cooking.
- Strain clam juice carefully to avoid a gritty texture.
- Use white pepper to keep the soup looking white.
- Render the bacon slowly to get all the fat.
- Add a splash of lemon for a bright finish.