Hamdi Saidani Bobby Flay’s Clam Chowder is made with clams, garlic, celery, carrots, onions, basil, oregano, thyme, clam stock, potatoes, and roux-based creamy, creating a robust soup that takes 1 hour and 40 minutes to prepare!
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đ Why Youâll Love This Clam Chowder Recipe:
- Rich and Creamy Texture: The roux adds a luxurious, velvety consistency that makes every spoonful satisfying and indulgent.
- Flavorful and Aromatic: The combination of garlic, basil, oregano, and thyme infuses the chowder with layers of savory and herbaceous flavors.
- Hearty and Nutritious: Loaded with tender clams, diced potatoes, celery, carrots, and onions, this chowder is both filling and nourishing.
- Easy and Accessible: Straightforward steps and common ingredients make this gourmet
â What Is Bobby Flay’s Clam Chowder Recipe?
Bobby Flay’s Clam Chowder features diced celery, carrots, onions, potatoes, chopped clams, garlic, and a roux-based creamy broth seasoned with basil, oregano, and thyme.
đ§ Bobby Flay Clam Chowder Ingredients
- 3/4 ounce salad oil
- 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
- 3 large peeled and diced potatoes
- Roux (3/4 pound butter and 1 1/2 cups flour)
- 2 cups drained, chopped clams
đ„Ł How To Make Bobby Flay Clam Chowder
- Sauté the garlic and oil in a large pot for around 2 minutes. Add diced vegetables and sauté for 10 minutes or until veggies become soft.
- Combine with salt and herbs. Toss in the clam stock and bring to a boil. Toss in the potatoes and return to the boil.
- Add the roux and chopped clams, then lower the heat and simmer for one hour.
đ Recipe Tips
- Sauté Thoroughly: Ensure the garlic and vegetables are fully sautéed to bring out their natural sweetness and deepen the flavor.
- Quality Clam Stock: Use high-quality clam stock or juice to enhance the overall taste of the chowder.
- Smooth Roux: Whisk the roux until smooth before adding it to the soup to prevent lumps and ensure a creamy consistency.
- Simmer Gently: Allow the chowder to simmer on low heat for at least an hour to meld the flavors together perfectly.
đ„ What To Serve With Clam Chowder?
Serve Clam Chowder with  Corn Potato Salad, Grilled Potato Salad, Caesar Salad, Italian Frittata,Mashed Potato, Creamy Cole Slaw,Crispy Rice, and Irish Soda Bread.
đ How To Store Leftovers Clam Chowder?
- In The Fridge: Store leftover clam chowder in airtight containers for 3 to 4 days.
- In The Freezer: Freeze leftover clam chowder in freezer-safe containers for 2 to 3 months.
đ„” How To Reheat Leftovers Clam Chowder?
- On The Stove: Reheat gently leftover clam chowder in a saucepan over low heat for 10 minutes, stirring occasionally.
- In The Microwave: Heat leftover clam chowder in a microwave-safe bowl on high for about 5 to 6 minutes, stirring in between, until heated through.
FAQs
What is a good thickener for clam chowder?
A good thickener for clam chowder is a cornstarch slurry, made by mixing cornstarch with cold water before adding to the soup.
Can you overcook clam chowder?
Yes, overcooking the clams will make them chewy and rubbery, so add them towards the end of cooking.
Why does my clam chowder taste like flour?
The flour taste comes from an undercooked roux; cook it thoroughly to eliminate the raw flour flavor before adding it.
Is clam chowder supposed to be thick or watery?
Clam chowder is traditionally thick, with a creamy consistency, achieved through the use of a roux or other thickening agents.
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Bobby Flay Clam Chowder Nutrition Facts
Amount Per Serving
- Calories 201
- Total Fat 10g
- Sodium 871mg
- Potassium 444.5mg
- Total Carbohydrates 21g
- Dietary Fiber 2.5g
- Sugars 0.6g
- Protein 6.6g
Bobby Flay Clam Chowder
Description
Bobby Flayâs Clam Chowder is made with clams, garlic, celery, carrots, onions, basil, oregano, thyme, clam stock, potatoes, and roux-based creamy, creating a robust soup that takes 1 hour and 40 minutes to prepare!
Ingredients
Instructions
- Sauté the garlic and oil in a large pot for around 2 minutes. Add diced vegetables and sauté for 10 minutes or until veggies become soft.
- Combine with salt and herbs. Toss in the clam stock and bring to a boil. Toss in the potatoes and return to the boil.
- Add the roux and chopped clams, then lower the heat and simmer for one hour.
Notes
- Sauté Thoroughly: Ensure the garlic and vegetables are fully sautéed to bring out their natural sweetness and deepen the flavor.
Quality Clam Stock:Â Use high-quality clam stock or juice to enhance the overall taste of the chowder.
Smooth Roux:Â Whisk the roux until smooth before adding it to the soup to prevent lumps and ensure a creamy consistency.
Simmer Gently:Â Allow the chowder to simmer on low heat for at least an hour to meld the flavors together perfectly.