Gordon Ramsay Clam Chowder Recipe

Gordon Ramsay Clam Chowder is a sophisticated yet hearty soup that balances the sweetness of corn with the briny depth of clams. It is made with smoky bacon, tender diced potatoes, fresh sweet corn, and plump clams simmered in a rich, herb-infused cream broth. The result is a velvety, comforting soup that feels lighter than traditional thick chowders but remains deeply satisfying. It is perfect for a cozy winter lunch or an elegant starter for a seafood dinner.

Try More Soups Recipes:

• Gordon Ramsay Fish Chowder
• Gordon Ramsay’s Vegetable Soup
• Gordon Ramsay’s Leek and Potato Soup Recipe

Why You Will Love This Clam Chowder Recipes:

• Lighter & Creamier: Unlike heavy, flour-thickened chowders that feel like paste, this recipe relies on the natural starch of potatoes and reduction of cream for a velvety, luxurious texture that won’t weigh you down.
• The “Holy Trinity” of Flavor: It perfectly balances the salty smokiness of crispy bacon, the natural sweetness of yellow corn, and the briny depth of fresh clams in every spoonful.
• Texture Contrast: You get the crunch from the bacon, the “pop” from the sweet corn, and the tenderness of the diced potatoes, making every bite interesting.
• Quick & Elegant: While it tastes like it simmered for hours in a seaside bistro, it actually comes together in under 45 minutes using just one pot.
• Naturally Gluten-Free Friendly: Because it skips the heavy flour roux found in New England styles, this version is naturally gluten-free (just check your stock ingredients).

Gordon Ramsay Clam Chowder Ingredients

• 2 tbsp olive oil
• 4 slices smoked bacon, diced
• 1 medium onion, finely diced
• 2 stalks celery, finely diced
• 1 clove garlic, minced
• 2 medium potatoes (waxy variety like Yukon Gold), peeled and diced into 1cm cubes
• 2 cups chicken or vegetable stock
• 1 cup sweet corn kernels (fresh or frozen)
• 1 lb fresh clams (cleaned) or 2 cups chopped canned clams
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper
• 2 tbsp fresh parsley, chopped

How To Make Gordon Ramsay Clam Chowder

1. Crisp the bacon. Heat the olive oil in a large heavy-based pot over medium heat, add the diced bacon, and fry for 5-6 minutes until golden and crispy.
2. Sauté the aromatics. Add the diced onion, celery, and garlic to the pot with the bacon fat and cook for 5 minutes until the vegetables are soft but not colored.
3. Simmer the potatoes. Stir in the diced potatoes and fresh thyme, then pour in the chicken stock and bring the mixture to a boil.
4. Cook until tender. Reduce the heat to a simmer and cook for about 10-12 minutes until the potatoes are tender when pierced with a knife.
5. Add the creamy base. Pour in the milk and heavy cream, then add the corn kernels and bring the soup back to a gentle simmer.
6. Cook the clams. Add the fresh clams (or canned clams), cover the pot with a lid, and steam for 3-5 minutes until the shells open (discard any that do not open).
7. Season and serve. Stir in the chopped parsley, season generously with salt and pepper to taste, and ladle into warm bowls immediately.

Recipe Tips

• Cut uniformly. Ensure your potato and celery dice are all the same size so they cook evenly and fit on the spoon perfectly.
• Don’t boil the cream. Once you add the cream and milk, keep the heat at a gentle simmer; boiling vigorously can cause the dairy to split or curdle.
• Thicken if desired. Gordon generally prefers a lighter broth, but if you want it thicker, you can mash a few of the cooked potato cubes against the side of the pot to release their starch.
• Sand removal. If using fresh clams, soak them in cold salted water for 20 minutes beforehand to help them purge any sand.

What To Serve With Clam Chowder?

Serve this Clam Chowder with a chunk of crusty sourdough bread or oyster crackers to add crunch. A light cucumber salad with dill works well to refresh the palate between creamy bites. Pair it with a cold glass of Pinot Grigio or a light lager.

How To Store Leftovers Clam Chowder?

• Refrigerator Storage: Let the clam chowder cool fully at room temperature then move it to an airtight container and store in the fridge for up to 3 days stir before reheating to bring back the creamy texture.
• Freezer Storage:Cool the clam chowder completely first then pour into freezer-safe containers, leaving space for expansion and freeze for up to 2 months thaw overnight in the fridge before reheating slowly on low heat.

How To Reheat Leftovers Clam Chowder?

• Stovetop Method: Pour the clam chowder into a saucepan then reheat on low heat, stirring often and Do not boil, or the cream may split add a small splash of milk or cream if it is too thick reheat for up 4-5 minutes.
• Microwave Method: Place the clam chowder in a microwave-safe bowl then cover loosely to avoid splatter and heat in 30–45 second intervals, stirring between each round stop once hot and smooth.

FAQs

More Soups Recipes:

• Gordon Ramsay Broccoli And Stilton Soup Recipe
• Gordon Ramsay’s White Onion Soup Recipe
• Gordon Ramsay’s White Onion Soup Recipe

Clam Chowder Nutrition Facts

• Calories: 450 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 95mg
• Sodium: 890mg
• Total Carbohydrate: 28g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 15g

Gordon Ramsay Clam Chowder Recipe

Recipe by Sophie LaneCourse: Dinners, Soups, LunchCuisine: American, BritishDifficulty: Easy

Servings

4-6

servings

Prep time

20

minutes

Cooking time

25

minutes

Calories

450

kcal

Gordon Ramsay Clam Chowder is a sophisticated yet hearty soup that balances the sweetness of corn with the briny depth of clams. It is made with smoky bacon, tender diced potatoes, fresh sweet corn, and plump clams simmered in a rich, herb-infused cream broth. The result is a velvety, comforting soup that feels lighter than traditional thick chowders but remains deeply satisfying. It is perfect for a cozy winter lunch or an elegant starter for a seafood dinner.

Ingredients

• 2 tbsp olive oil

• 4 slices smoked bacon, diced

• 1 medium onion, finely diced

• 2 stalks celery, finely diced

• 1 clove garlic, minced

• 2 medium potatoes (waxy variety like Yukon Gold), peeled and diced into 1cm cubes

• 2 cups chicken or vegetable stock

• 1 cup sweet corn kernels (fresh or frozen)

• 1 lb fresh clams (cleaned) or 2 cups chopped canned clams

• 1 cup heavy cream

• 1 cup whole milk

• 1 tsp fresh thyme leaves

• Salt and freshly ground black pepper

• 2 tbsp fresh parsley, chopped

Directions

• Crisp the bacon. Heat the olive oil in a large heavy-based pot over medium heat, add the diced bacon, and fry for 5-6 minutes until golden and crispy.
• Sauté the aromatics. Add the diced onion, celery, and garlic to the pot with the bacon fat and cook for 5 minutes until the vegetables are soft but not colored.
• Simmer the potatoes. Stir in the diced potatoes and fresh thyme, then pour in the chicken stock and bring the mixture to a boil.
• Cook until tender. Reduce the heat to a simmer and cook for about 10-12 minutes until the potatoes are tender when pierced with a knife.
• Add the creamy base. Pour in the milk and heavy cream, then add the corn kernels and bring the soup back to a gentle simmer.
• Cook the clams. Add the fresh clams (or canned clams), cover the pot with a lid, and steam for 3-5 minutes until the shells open (discard any that do not open).
• Season and serve. Stir in the chopped parsley, season generously with salt and pepper to taste, and ladle into warm bowls immediately.

Notes

• Cut uniformly. Ensure your potato and celery dice are all the same size so they cook evenly and fit on the spoon perfectly.
  Don’t boil the cream. Once you add the cream and milk, keep the heat at a gentle simmer; boiling vigorously can cause the dairy to split or curdle.
  Thicken if desired. Gordon generally prefers a lighter broth, but if you want it thicker, you can mash a few of the cooked potato cubes against the side of the pot to release their starch.
  Sand removal. If using fresh clams, soak them in cold salted water for 20 minutes beforehand to help them purge any sand.