Gordon Ramsay Clam Chowder Recipe
Here’s the thing about clam chowder: most people think it’s hard to make.
They see a bowl of creamy, restaurant-quality soup and assume it requires fancy techniques or secret ingredients. So they reach for the canned stuff and pretend it’s good.
It’s not.
Real clam chowder is easier than you think. And once you make it Gordon Ramsay’s way, with bacon fat as the foundation and clams added at the very end so they stay tender, you’ll never look at a can the same way again.
This isn’t some complicated recipe with 20 steps. It’s about building flavor in layers, taking your time with each one, and treating every ingredient like it matters.
Because it does.
Quick Stats at a Glance
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 6 bowls | Medium-Easy |
What You’ll Need
For the Chowder Base:
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Thick-cut bacon | 4-6 slices | The flavor foundation |
| Butter | 2 tablespoons | Adds richness |
| Yellow onion | 1 medium, diced | Sweetness and depth |
| Celery ribs | 2, diced | Classic aromatic |
| Garlic cloves | 3, minced | Can’t skip this |
| All-purpose flour | ¼ cup | Thickens the base |
| Russet potatoes | 2 medium, peeled & diced | Creamy texture |
| Clam juice | 2 cups (16 oz) | Briny backbone |
| Heavy cream | 1 cup | Rich and velvety |
| Half-and-half | 1 cup | Balances the richness |
| Bay leaf | 1 | Subtle aromatic |
| Fresh thyme | 2-3 sprigs | Earthy flavor |
For the Clams:
| Ingredient | Amount | Notes |
|---|---|---|
| Canned chopped clams | 2 cans (6.5 oz each) | Drained, reserve juice |
| OR fresh clams | 2 lbs littleneck or cherrystone | Steam separately |
Seasoning & Garnish:
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Extra bacon pieces (for topping)
- Oyster crackers (optional but classic)
Tools You’ll Need
✓ Large heavy-bottomed pot or Dutch oven
✓ Sharp knife and cutting board
✓ Wooden spoon or silicone spatula
✓ Measuring cups and spoons
✓ Ladle
✓ Paper towels (for draining bacon)
✓ Fine-mesh strainer (if using fresh clams)
Pro Tips
Don’t rush the bacon.
Cook it low and slow until it’s crispy and golden. This renders all the fat, which becomes the flavor base for everything else. Burnt bacon = burnt-tasting chowder.
Build the roux properly.
After you add flour to the veggies, stir constantly for 2-3 minutes. This cooks out the raw flour taste and creates a smooth base. If you skip this step, your chowder will taste pasty.
Add clams at the very end.
Overcooked clams turn into rubber bands. Add them in the last 5 minutes of cooking, just long enough to warm through. This is Gordon’s golden rule.
Warm your dairy before adding.
Cold cream hitting hot soup can cause it to break and curdle. Let your cream and half-and-half sit at room temperature for 20 minutes, or warm them slightly in the microwave before stirring them in.
Let it rest before serving.
After you take the pot off the heat, let the chowder sit for 10 minutes. The flavors meld together, the soup thickens slightly, and every spoonful tastes better.
Substitutions and Variations
Clam Options Compared
| Type | Pros | Cons | Best For |
|---|---|---|---|
| Canned chopped clams | Easy, always available, affordable | Less briny flavor | Weeknight cooking |
| Fresh littleneck clams | Sweet, briny, tender | Need to steam, more expensive | Special occasions |
| Fresh cherrystone clams | Meatier texture, bold flavor | Chewier, need prep | Traditional New England style |
| Frozen clams | Convenient, decent flavor | Can be rubbery if overcooked | When fresh isn’t available |
Also Read: Olive Garden Alfredo Sauce Copycat
Potato Swaps
Russet potatoes (recommended): Starchy, break down slightly, thicken the soup naturally
Yukon gold: Creamier, hold their shape better, slightly sweeter
Red potatoes: Waxy, stay firm, won’t thicken soup as much
Dairy Alternatives
Going lighter or dairy-free?
- Coconut milk (full-fat): Rich and creamy, slight sweetness
- Lactose-free milk + cream: Same texture, easier to digest
- Cashew cream: Blended soaked cashews, surprisingly creamy
- Oat milk: Works in a pinch, thinner consistency
Pro tip: If you’re going dairy-free, add a tablespoon of nutritional yeast for that cheesy, savory depth.
Flavor Variations
| Variation | What to Add | When to Add It |
|---|---|---|
| Corn chowder twist | 1 cup corn kernels | With the potatoes |
| Seafood chowder | Shrimp, scallops, or crab | Last 3 minutes with clams |
| Spicy kick | Red pepper flakes, cayenne | When seasoning |
| Smoky depth | 1 tsp smoked paprika | With the flour |
| New England style (thicker) | Extra flour or potato | During base building |
| Manhattan style (tomato-based) | Skip cream, add diced tomatoes | Build different base |
Make Ahead Tips
Option 1: Prep the Components
Cook bacon, dice veggies, and measure ingredients up to 1 day ahead. Store separately in the fridge. When ready to cook, just assemble and go.
Option 2: Make the Base
Cook everything except the clams and dairy. Store base in fridge for up to 2 days. When ready to serve, reheat, add cream and clams.
Option 3: Full Make-Ahead
Make the entire chowder, cool completely, store in airtight container for 3 days. Reheat gently over low heat with a splash of cream or milk to loosen.
Freezer note: Clam chowder can get grainy when frozen due to the potatoes and dairy. If you must freeze it, undercook the potatoes slightly and add fresh cream when reheating.
How to Make Gordon Ramsay’s Clam Chowder
Step 1: Cook the Bacon
Heat your Dutch oven or large pot over medium heat.
Cut bacon into small pieces (about ½ inch).
Add to the pot and cook slowly for 8-10 minutes, stirring occasionally.
You want crispy, golden bacon and lots of rendered fat.
Remove bacon with a slotted spoon and drain on paper towels.
Keep the bacon fat in the pot. This is liquid gold.
Visual Bacon Check
❌ Pale and floppy → Keep cooking ❌ Dark brown and burnt → You went too far ✅ Golden, crispy edges, fat rendered → Perfect
Also Read: Old Fashioned Potato Salad
Step 2: Sweat the Aromatics
Add butter to the bacon fat.
Once melted, add diced onion and celery.
Season with a pinch of salt.
Cook for 5-6 minutes over medium heat, stirring occasionally, until soft and translucent.
No browning here. You’re sweating the veggies, not caramelizing them.
Add minced garlic and cook for 1 minute until fragrant.
Gordon says: “Get your base right and the rest takes care of itself.”
Step 3: Build the Roux
Sprinkle flour over the vegetables.
Stir constantly for 2-3 minutes.
The mixture should look like a thick paste and smell slightly nutty, not raw and doughy.
This step is crucial for a smooth, lump-free chowder.
Step 4: Add Liquids Gradually
Slowly pour in the clam juice while whisking or stirring constantly.
This prevents lumps from forming.
Once the clam juice is incorporated, add:
- Diced potatoes
- Bay leaf
- Fresh thyme sprigs
- Black pepper
Bring to a simmer.
Cook for 15-18 minutes until potatoes are fork-tender but not falling apart.
Potato Doneness Guide
| Texture | What It Means | Action |
|---|---|---|
| Hard when pierced | Undercooked | Keep simmering |
| Tender but holds shape | Perfect | Move to next step |
| Mushy and breaking apart | Overcooked | Add more liquid |
Step 5: Add the Cream
Lower heat to medium-low.
Remove thyme sprigs and bay leaf.
Slowly stir in the heavy cream and half-and-half.
Let it come to a gentle simmer (not a rolling boil).
Taste and season with salt and pepper.
Don’t skip the tasting step. Chowder almost always needs more salt than you think.
Step 6: Add Clams (The Critical Step)
Drain your canned clams (reserve the juice if you want to add more briny flavor).
Add the clams to the pot.
Cook for 5 minutes only.
That’s it. No longer or they’ll turn rubbery.
Clam Cooking Timeline
0 minutes → Add clams to pot 3 minutes → Stir gently 5 minutes → Remove from heat 10+ minutes → Clams are rubbery (avoid!)
Step 7: Finish and Rest
Turn off the heat.
Stir in half the cooked bacon (save the rest for topping).
Let the chowder rest for 10 minutes.
This resting time is magic. The soup thickens, flavors meld, and it tastes exponentially better.
Step 8: Serve
Ladle into bowls.
Top with reserved crispy bacon, fresh parsley, and a crack of black pepper.
Serve with oyster crackers or crusty bread.
Eat while it’s hot and try not to devour the entire pot.
Cooking Timeline Breakdown
| Step | Time | Can You Walk Away? |
|---|---|---|
| Cook bacon | 8-10 min | No, stir occasionally |
| Sweat vegetables | 5-6 min | No, stir occasionally |
| Build roux | 2-3 min | No, constant stirring |
| Simmer potatoes | 15-18 min | Yes, check occasionally |
| Add cream & heat | 3-5 min | No, watch closely |
| Add clams & cook | 5 min | No, gentle stirring |
| Rest before serving | 10 min | Yes, do other things |
| Total active time | 25 min | |
| Total time | 45 min |
Leftovers and Storage
Refrigerator Storage
Container: Airtight container or covered pot
Duration: 3-4 days maximum
Reheating: Low heat on stovetop, stirring gently. Add a splash of cream or milk if it’s too thick.
Microwave option: Heat in 1-minute intervals, stirring between each, until hot throughout.
Freezer Storage (With Caution)
Not ideal but possible: Dairy-based soups can separate when frozen
Duration: Up to 2 months
How to freeze: Cool completely, portion into freezer-safe containers, leave 1 inch headspace
Thawing: Overnight in fridge
Reheating: Stovetop over low heat, whisk vigorously to re-emulsify
Fun fact: Chowder tastes even better the next day. The flavors have time to marry and deepen overnight. 🍲
Nutritional Information
Per Serving (1 bowl)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 420 | |
| Protein | 18g | 36% |
| Carbohydrates | 28g | 9% |
| Fat | 26g | 33% |
| Saturated Fat | 14g | 70% |
| Fiber | 2g | 7% |
| Sodium | 890mg | 39% |
| Potassium | 620mg | 13% |
| Calcium | 180mg | 14% |
| Iron | 3mg | 17% |
Based on 6 servings using canned clams and full-fat dairy.
Lighter Version Comparison
| Swap | Calories Saved | Taste Impact |
|---|---|---|
| Turkey bacon instead of pork | ~60 per serving | Slightly less smoky |
| Half-and-half instead of heavy cream | ~80 per serving | Still creamy |
| Reduce bacon to 3 slices | ~40 per serving | Less bacon flavor |
| Use 2% milk + cornstarch | ~100 per serving | Thinner but works |
What to Serve With Clam Chowder
Chowder is pretty filling on its own, but these sides make it a complete meal:
Classic Pairings
Sourdough bread bowl → The ultimate presentation
Crusty French baguette → Perfect for dipping
Oyster crackers → Traditional New England style
Saltine crackers → Simple and classic
Side salad → Fresh greens with lemon vinaigrette
Also Read: Chicken Salad Chick Broccoli Salad
Creative Additions
| Side Dish | Why It Works | Effort Level |
|---|---|---|
| Garlic bread | Buttery and carb-y perfection | Easy |
| Caesar salad | Crisp contrast to creamy soup | Medium |
| Roasted vegetables | Healthy balance | Medium |
| Grilled cheese | Ultimate comfort combo | Easy |
| Corn on the cob | Sweet, summery addition | Easy |
Common Mistakes and How to Fix Them
Mistake #1: Watery, Thin Chowder
Why it happens: Not enough roux, too much liquid, potatoes not breaking down
The fix:
- Use the full ¼ cup flour
- Let potatoes simmer until some break apart naturally
- Simmer uncovered for 5 extra minutes to reduce liquid
- Mash a few potato pieces against the pot to release starch
Mistake #2: Lumpy, Gritty Texture
Why it happens: Flour not cooked properly, liquid added too fast
The fix:
- Cook roux for full 2-3 minutes, stirring constantly
- Add clam juice slowly while whisking
- If lumps form, use an immersion blender briefly
Mistake #3: Rubbery Clams
Why it happens: Clams cooked too long, boiled instead of simmered
The fix:
- Add clams in the last 5 minutes only
- Keep heat at gentle simmer, not rolling boil
- If using fresh clams, don’t overcook during steaming
Mistake #4: Broken, Curdled Soup
Why it happens: Cream added to boiling liquid, soup reheated too aggressively
The fix:
- Lower heat before adding dairy
- Warm cream slightly before adding
- Never let soup reach a hard boil after cream is added
- Reheat leftovers slowly over low heat
Mistake #5: Bland Flavor
Why it happens: Under-seasoned, didn’t build flavor layers
The fix:
- Salt the vegetables while sweating
- Use quality clam juice (not watered down)
- Add bacon back into the soup, not just as garnish
- Taste and adjust salt at the end (it needs more than you think)
- Add a squeeze of lemon juice for brightness
Fresh Clams vs. Canned: The Truth
Canned Clams
Pros:
- Always available
- No prep work
- Consistent results
- Affordable
- Quick weeknight option
Cons:
- Less briny, ocean-fresh flavor
- Softer texture
- Some brands are mushy
Best brands: Bar Harbor, Bumble Bee, Ocean’s
Fresh Clams
Pros:
- Superior flavor and texture
- Sweeter, more delicate
- You get fresh clam juice from steaming
- Impressive presentation
Cons:
- More expensive ($12-18/lb)
- Require cleaning and steaming
- Not always available
- Can be sandy if not cleaned well
Best types: Littleneck (tender), Cherrystone (meatier), Manila (sweet)
Gordon’s take: Fresh is always better, but canned clams done right still make a damn good chowder.
Also Read: Olive Garden Alfredo Sauce Copycat
How to Steam Fresh Clams
If you’re using fresh clams instead of canned:
Step 1: Scrub clams under cold water, remove any beards
Step 2: Place in large pot with 1 cup water or white wine
Step 3: Cover and steam over high heat for 8-12 minutes
Step 4: Remove clams as they open (discard any that don’t open)
Step 5: Strain cooking liquid through fine-mesh strainer (this is your clam juice!)
Step 6: Remove clam meat from shells, chop if large
Step 7: Add to chowder in last 3 minutes of cooking
FAQ
Can I use milk instead of cream?
You can, but the chowder won’t be as rich or thick. Use whole milk and add a tablespoon of flour to help thicken it. Or do half milk, half cream as a compromise.
Why is my chowder grainy?
Raw flour that wasn’t cooked long enough in the roux. Make sure you stir the flour constantly for 2-3 minutes before adding any liquid.
Can I make this in a slow cooker?
Yes, but with modifications. Sauté bacon and vegetables on the stovetop first, then transfer to slow cooker with potatoes and liquid. Cook on low for 4-5 hours. Add cream and clams in the last 30 minutes.
What if I don’t have clam juice?
Use chicken or vegetable stock mixed with a splash of white wine. It won’t be as briny, but you can also use the liquid from canned clams (not drained).
How do I know if my clams are bad?
Fresh clams should smell like the ocean, not fishy or rotten. Tap them lightly; they should close. Any with broken shells or that don’t close should be discarded.
Can I add other seafood?
Absolutely. Shrimp, scallops, or chunks of white fish work great. Add them in the last 5 minutes with the clams.
My chowder is too thick. Help?
Add more clam juice, stock, or cream a little at a time while reheating. Stir well and heat gently.
Is this gluten-free?
Not as written (flour thickens it), but you can use cornstarch mixed with cold water as a slurry instead. Add it at the end to thicken.
The Science Behind Great Chowder
| Technique | Why It Works | What Happens If You Skip It |
|---|---|---|
| Sweating vegetables | Releases natural sugars, builds sweetness | Soup tastes one-dimensional |
| Cooking the roux | Removes raw flour taste, creates thickening power | Gritty, pasty texture |
| Adding liquids slowly | Prevents lumps, creates smooth base | Lumpy chowder |
| Simmering (not boiling) | Keeps proteins tender, dairy from breaking | Rubbery clams, curdled cream |
| Resting before serving | Flavors meld, soup thickens naturally | Thin, less cohesive taste |
Wrapping Up
This isn’t just soup.
It’s bacon fat and patience. It’s taking 5 extra minutes to build a proper roux. It’s adding clams at the very end so they stay tender instead of turning into sad little rubber pucks.
It’s treating a bowl of chowder like it deserves your attention.
And once you make it this way, you’ll get it. You’ll understand why Gordon insists on doing things properly, why rushing through steps ruins everything, and why canned soup from the grocery store suddenly feels like an insult.
Make this on a cold night. Serve it with crusty bread. Let it sit for 10 minutes before you dive in.
Then come back here and tell me how it went. Did you use fresh clams or canned? Did you add anything extra? Did you burn the bacon on your first try like I did?
Drop a comment below. I want to hear your chowder stories.
