1. Add olive oil to a pan heated on medium-high. Stir in the onions and bacon and allow to sweat for 2-3 minutes. 01:13
2. Add the celery and potatoes. Add more olive oil if needed. Keep stirring, sweating the vegetables and bacon for about 5 minutes. 01:43
3. Stir in the cream. Let the mixture simmer on medium-low for about 30 minutes. 02:33
4. After the cream has reduced, add clam juice. This will keep the chowder from getting too thick and rich. Continue simmering for another 5 minutes. 03:11
5. Stir in the manilla clams. Turn the heat off and let the chowder sit for 20-30 minutes to allow the flavors to combine. 03:56
6. Ladle the chowder into a soup bowl or mason jar (like Chef Giuseppe does at GT). For garnish, add chopped chives, 5-6 oyster crackers, and 3-4 drops of Tabasco sauce. If using a mason jar, close the lid so the aroma remains in the jar. 04:42
What You'll Need
- Large saucepan
- Large spoon
- Chef's knife
- Cutting board
- Serving bowl
- Mason jar (optional)
- Yellow onion, small dice (3/4 cup)
- Bacon, small dice (1/2 cup)
- Celery, small dice (3/4 cup)
- Yukon Gold potato, small dice (1 cup)
- Heavy cream (2 cups)
- Clams (20-ounce can, chopped, with juice)
- Chives, finely chopped (1 tablespoon)
- Oyster crackers (to garnish)
- Tabasco sauce (to taste)
- Extra virgin olive oil
Do not season the clam chowder until the end because the salt in the clams and bacon will add natural flavor and seasoning.
Chef Giuseppe recommends using Nueske's bacon. Nueske's was founded in 1933 and is based in Wisconsin. They are known for their high-quality, applewood-smoked pork products.
A good standard for serving size is about 10-15 clams per portion.
For ease, use canned clams instead of fresh; also, ingredients can be prepared up to a day in advance.