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Gordon Ramsay Clam Chowder

Savor Gordan Ramsay’s Clam Chowder made of Bacon, onions, celery, and juicy clams dance in this creamy creation, featuring chicken soup, Half and Half, and a dash of herbs for flavor perfection takes 45-minute to be readdy for 6 servings.

Gordon Ramsay Clam Chowder
Gordon Ramsay Clam Chowder

More Gordon Ramsay Recipe:

💗 Why You’ll Love This Clam Chowder Recipe:

  • Ease of Preparation: Straightforward steps make this chowder accessible for home cooks.
  • Comfort Food Upgrade: Elevates the classic clam chowder with Ramsay’s signature twist.
  • Hearty and Satisfying: Filled with ingredients like potatoes and clams, making it a substantial and fulfilling meal.
  • Garnish Perfection: Fresh parsley and cracked pepper add a final touch, enhancing both presentation and taste.

❓ What Is Gordon Ramsay Clam Chowder Recipe?

Gordon Ramsay’s Clam Chowder is a rich soup with bacon, onions, celery, garlic, spices, and chopped clams in a creamy base with Half and Half and chicken broth. Garnish with parsley and cracked pepper.

Gordon Ramsay Clam Chowder
Gordon Ramsay Clam Chowder

🥔 Gordon Ramsay Clam Chowder Ingredients

  • 6 strips thick-cut bacon, can sub salt pork
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce, or ½ tsp tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • 1/3 cup flour
  • 1 cup chicken broth
  • 3 cups Half and Half
  • 8 oz. clam juice
  • 1 chicken bouillon cube
  • 1 bay leaf
  • 1 ¼ lbs. potatoes, see notes
  • 3 (6.5 oz. cans) chopped clams, juices reserved
  • Fresh parsley & Freshly cracked pepper, for serving

Seasonings

  • ½ teaspoon dried oregano, dried parsley
  • ¼ teaspoon dried thyme, salt
  • 1/8 teaspoon smoked paprika, pepper

🍵 How To Make Gordon Ramsay Clam Chowder

Prep Work

  • Put the bacon in a 4.5-quart soup pot and slowly cook it over low heat. Halfing my bacon makes it easy to fit in the pan and cook evenly. 
  • Put the other ingredients in measuring cups while the bacon cooks. 
  • Put the bacon on a plate lined with paper towels after it’s done cooking. When it’s cool, chop it up and set aside 2 tablespoons of the bacon grease.
  • Wipe down the pot to get rid of any dark spots, but don’t throw away too much bacon; it will add flavor to the soup.

Make The Soup

  1. Heat reserved bacon drippings and butter in a pot over medium heat.
  2. Use a silicone spatula to clean the pot’s bottom and sides.
  3. Add diced onions and celery, coating and softening for 5-6 minutes.
  4. Introduce garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for an additional minute.
  5. Sprinkle in flour and cook for 2 minutes, stirring continuously until the raw flour scent dissipates.
  6. Gradually pour in chicken broth and half and half, ensuring a clean pot with each addition.
  7. Stir in chicken bouillon and add a bay leaf. Incorporate juice from canned clams.
  8. Bring the soup to a gentle boil, then simmer, partially covered, for 20 minutes, stirring occasionally.
  9. Peel and dice potatoes, adding them to the soup. Cook for 20-25 minutes until fork-tender. Reduce heat to low.
  10. Stir in clams, letting them heat through for about 5 minutes. Remove the bay leaf.
  11. Ladle the soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.

💭Recipe Tips:

  • When cooking the bacon, ensure it is cooked slowly over low heat to render the fat and achieve a crispy texture. 
  • After cooking the bacon, set it aside on a paper towel-lined plate to drain. Once cooled, chop it up and reserve 2 tablespoons of the bacon grease for added flavor.
  • Before proceeding with making the soup, wipe down the pot to remove any dark spots, but be sure to retain some of the bacon residue for flavor.
Gordon Ramsay Clam Chowder
Gordon Ramsay Clam Chowder

🥗 What To Serve With Clam Chowder?

Pair your clam chowder with Crackers, bread bowl, side salad, grilled cheese, oyster crackers, garlic bread, chopped fresh herbs, steamed vegetables.

🎚 How To Store Leftovers Clam Chowder?

  • In the fridge: Store leftovers clam chowder in an airtight container and store for 2-3 days.
  • In the freezer: Your leftovers clam chowder can be frozen for up to 2 months in a freezer-safe container.

🥵 How To Reheat Leftovers Clam Chowder?

  • In the oven: Place leftovers clam chowder in an oven-safe dish, cover with foil, and reheat for 15 minutes at 350°F.
  • In the microwave: Transfer leftovers clam chowder to a microwave-safe bowl, cover with a damp paper towel, and heat in 30-second intervals.
  • On the stove: Reheat leftovers clam chowder in a saucepan over low heat for 1 minute.

FAQ’S

Can I Use Fresh Clams Instead Of Canned Clams?

You can use fresh clams. Adjust the cooking time to ensure they are cooked thoroughly.

What Should I Do If the Soup Becomes Too Thick?

If the soup becomes too thick, simply add more chicken broth or Half and Half to achieve your desired consistency.

How Can I Adjust The Seasoning If I Find The Soup Too Salty?

To adjust the seasoning if the soup is too salty, dilute the saltiness by adding more unsalted chicken broth or Half and Half.

Can I Use Pre-cooked Bacon Instead Of Cooking It Slowly?

Yes, you can use pre-cooked bacon. However, cooking it slowly enhances the flavor, so consider adjusting seasonings accordingly.

More Gordon Ramsay Recipe:

Gordon Ramsay Clam Chowder Nutrition Facts:

  • Calories: 201
  • Total Fat: 10g
  • Sodium: 871mg
  • Total Carbohydrates: 21g
  • Dietary Fiber: 2.5g
  • Sugars: 0.6g
  • Protein: 6.6g
  • Calcium: 38mg
  • Iron: 1.2mg
  • Potassium: 444.5mg

Gordon Ramsay Clam Chowder

Difficulty:BeginnerPrep time: 15 minutesCook time: 45 minutesRest time: minutesTotal time:1 hour Servings:4 servingsCalories:201 kcal Best Season:Available

Description

Savor Gordan Ramsay’s Clam Chowder made of Bacon, onions, celery, and juicy clams dance in this creamy creation, featuring chicken soup, Half and Half, and a dash of herbs for flavor perfection takes 45-minute to be readdy for 6 servings.

Ingredients

  • Seasonings

Instructions

    Prep Work

  1. Put the bacon in a 4.5-quart soup pot and slowly cook it over low heat. Halfing my bacon makes it easy to fit in the pan and cook evenly. 
  2. Put the other ingredients in measuring cups while the bacon cooks. 
  3. Put the bacon on a plate lined with paper towels after it’s done cooking. When it’s cool, chop it up and set aside 2 tablespoons of the bacon grease.
  4. Wipe down the pot to get rid of any dark spots, but don’t throw away too much bacon; it will add flavor to the soup.
  5. Make the Soup

  6. Heat reserved bacon drippings and butter in a pot over medium heat.
  7. Use a silicone spatula to clean the pot’s bottom and sides.
  8. Add diced onions and celery, coating and softening for 5-6 minutes.
  9. Introduce garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for an additional minute.
  10. Sprinkle in flour and cook for 2 minutes, stirring continuously until the raw flour scent dissipates.
  11. Gradually pour in chicken broth and half and half, ensuring a clean pot with each addition.
  12. Stir in chicken bouillon and add a bay leaf. Incorporate juice from canned clams.
  13. Bring the soup to a gentle boil, then simmer, partially covered, for 20 minutes, stirring occasionally.
  14. Peel and dice potatoes, adding them to the soup. Cook for 20-25 minutes until fork-tender. Reduce heat to low.
  15. Stir in clams, letting them heat through for about 5 minutes. Remove the bay leaf.
  16. Ladle the soup into serving bowls and garnish with roughly chopped parsley, freshly cracked pepper, and chopped bacon.

Notes

  • When cooking the bacon, ensure it is cooked slowly over low heat to render the fat and achieve a crispy texture. 
    After cooking the bacon, set it aside on a paper towel-lined plate to drain. Once cooled, chop it up and reserve 2 tablespoons of the bacon grease for added flavor.
    Before proceeding with making the soup, wipe down the pot to remove any dark spots, but be sure to retain some of the bacon residue for flavor.
Keywords:Gordon Ramsay Clam Chowder