🎉 Introduction

This Gordon Ramsay–inspired Clam Chowder is a luxurious, creamy, and deeply flavorful seafood soup that delivers warmth and richness in every spoonful. Traditionally, clam chowder includes pork bacon for smokiness, but following your rules, this version uses beef bacon or turkey bacon, keeping the depth of flavor while staying fully pork-free.

This chowder combines tender clams, hearty potatoes, aromatic vegetables, and a silky half-and-half base enriched with butter and herbs. The clam juice and chicken broth create a perfectly balanced savory foundation. Garlic, celery, thyme, oregano, parsley, and smoked paprika elevate the flavor to restaurant-level quality.

Whether you’re craving a warm winter soup, planning a cozy seafood dinner, or recreating that classic coastal chowder experience, this recipe offers everything: creaminess, richness, depth, and the signature aroma of a well-made chowder — all in one comforting bowl.

🧰 Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon
• Cutting board
• Sharp knife
• Measuring cups & spoons
• Whisk
• Ladle
• Bowl for serving

🛒 Ingredients

Seafood

• 3 cans clams (drained, reserve juice)
• 240 ml clam juice

Meat (pork-free)

• 6 strips beef bacon or turkey bacon, chopped

Vegetables

• 1 medium yellow onion, diced
• 2 celery ribs, diced
• 560 g potatoes, peeled & cubed
• 3 garlic cloves, minced
• 1 bay leaf

Canned & Pantry

• 1 chicken bouillon cube
• 240 ml chicken broth

Condiments

• 1 tsp Worcestershire sauce
• 1 tsp hot sauce

Herbs & Seasonings

• ½ tsp dried oregano
• ½ tsp dried parsley
• ¼ tsp dried thyme
• ⅛ tsp black pepper
• ¼ tsp salt
• ⅛ tsp smoked paprika
• Fresh cracked black pepper & parsley (for serving)

Flour & Fats

• ⅓ cup flour
• 2 tbsp butter

Cream

• 720 ml half-and-half

👩‍🍳 Directions

Step 1 — Cook the bacon (pork-free)

Heat a large soup pot over medium heat.
Add the chopped beef bacon or turkey bacon.
Cook until browned and slightly crispy.
Remove from pot and set aside, leaving some drippings.

Step 2 — Sauté the aromatics

In the same pot, melt the butter.
Add onion and celery.
Cook for 5–7 minutes until soft and fragrant.
Add minced garlic and cook for 1 minute.

Step 3 — Add the flour

Sprinkle the flour over the vegetables.
Stir continuously for 1–2 minutes to form a roux.
This thickens the chowder beautifully.

Step 4 — Add liquids slowly

Gradually whisk in:

• Clam juice
• Chicken broth
• Water from the canned clams

Whisk until smooth and slightly thickened.

Step 5 — Add potatoes & seasoning

Add the cubed potatoes.
Season with:

• Salt
• Black pepper
• Thyme
• Parsley
• Oregano
• Smoked paprika
• Bay leaf
• Chicken bouillon cube

Stir well and bring to a simmer.

Step 6 — Simmer until tender

Simmer for 15–20 minutes, or until potatoes are soft.

Step 7 — Add clams & cream

Reduce heat to low.
Stir in the clams, half-and-half, Worcestershire sauce, and hot sauce.
Warm gently for 5–7 minutes (do NOT boil or dairy may separate).

Step 8 — Add bacon back

Stir in the cooked beef/turkey bacon.

Step 9 — Serve warm

Finish with fresh parsley and cracked black pepper.

🍽️ Servings & Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

🧊 Storage & Reheating

Refrigerator

• Store for 3–4 days sealed tightly.

Freezer

• Freeze before adding cream for up to 2 months.
• Add half-and-half after reheating for best texture.

Reheating

• Reheat gently on low heat, stirring often.
• Add broth if too thick.

🥄 Variations

1. Spicy Clam Chowder

Add extra hot sauce or chili flakes.

2. Smoky Chowder

Use smoked beef bacon or extra smoked paprika.

3. Veggie-Loaded Chowder

Add corn, carrots, or leeks.

4. Thick New England Style

Mash some potatoes into the broth.

5. Lightened-Up Version

Replace half the dairy with broth.

6. Herb-Rich Chowder

Add fresh thyme or chives at the end.

7. Dairy-Free Version

Use coconut milk instead of half-and-half.

8. Extra Protein

Add shrimp or white fish chunks.

9. Garlic Lover’s

Roast garlic and add before blending.

10. Chunky Rustic Chowder

Blend only half the soup for thicker texture.

❓ 10 FAQs

1. Is clam chowder usually made with pork?

Yes, but this version uses beef or turkey bacon.

2. Can I use fresh clams?

Absolutely — steam and chop before adding.

3. Can I make it dairy-free?

Use coconut milk or plant cream.

4. Does it get thicker overnight?

Yes — add broth when reheating.

5. Can I freeze the whole soup?

Freeze without cream; add after thawing.

6. What potatoes work best?

Yukon gold or russet potatoes.

7. Can kids eat this?

Yes — reduce hot sauce.

8. Why not boil after adding cream?

Boiling may cause curdling.

9. Can I swap beef broth?

Chicken broth gives a cleaner flavor.

10. Does beef bacon taste good here?

Yes — it gives the smoky depth chowder needs.

🏁 Conclusion

This Gordon Ramsay–style Clam Chowder is creamy, hearty, packed with flavor, and beautifully comforting — all without using pork bacon. The combination of sweet clams, tender potatoes, rich half-and-half, aromatic vegetables, herbs, and smoky beef or turkey bacon creates a balanced, indulgent soup that feels both luxurious and homestyle.

It’s ideal for cozy dinners, winter nights, seafood lovers, or anyone craving a restaurant-quality chowder made simply and deliciously at home.

Adam

Gordon Ramsay–Style Clam Chowder – Creamy, Rich & Comforting

This Gordon Ramsay–inspired Clam Chowder is a luxurious, creamy, and deeply flavorful seafood soup that delivers warmth and richness in every spoonful. Traditionally, clam chowder includes pork bacon for smokiness, but following your rules, this version uses beef bacon or turkey bacon, keeping the depth of flavor while staying fully pork-free. This chowder combines tender clams, hearty potatoes, aromatic vegetables, and a silky half-and-half base enriched with butter and herbs. The clam juice and chicken broth create a perfectly balanced savory foundation. Garlic, celery, thyme, oregano, parsley, and smoked paprika elevate the flavor to restaurant-level quality. Whether you’re craving a warm winter soup, planning a cozy seafood dinner, or recreating that classic coastal chowder experience, this recipe offers everything: creaminess, richness, depth, and the signature aroma of a well-made chowder — all in one comforting bowl.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

Seafood

• 3 cans clams drained, reserve juice
• 240 ml clam juice

Meat (pork-free)

• 6 strips beef bacon or turkey bacon chopped

Vegetables

• 1 medium yellow onion diced
• 2 celery ribs diced
• 560 g potatoes peeled & cubed
• 3 garlic cloves minced
• 1 bay leaf

Canned & Pantry

• 1 chicken bouillon cube
• 240 ml chicken broth

Condiments

• 1 tsp Worcestershire sauce
• 1 tsp hot sauce

Herbs & Seasonings

• ½ tsp dried oregano
• ½ tsp dried parsley
• ¼ tsp dried thyme
• ⅛ tsp black pepper
• ¼ tsp salt
• ⅛ tsp smoked paprika
• Fresh cracked black pepper & parsley for serving

Flour & Fats

• ⅓ cup flour
• 2 tbsp butter

Cream

• 720 ml half-and-half

Equipment

• Large soup pot or Dutch oven
• Wooden spoon
• Cutting board
• Sharp knife
• Measuring cups & spoons
• Whisk
• Ladle
• Bowl for serving

Method

 

Step 1 — Cook the bacon (pork-free)

1. Heat a large soup pot over medium heat.
2. Add the chopped beef bacon or turkey bacon.
3. Cook until browned and slightly crispy.
4. Remove from pot and set aside, leaving some drippings.

Step 2 — Sauté the aromatics

1. In the same pot, melt the butter.
2. Add onion and celery.
3. Cook for 5–7 minutes until soft and fragrant.
4. Add minced garlic and cook for 1 minute.

Step 3 — Add the flour

1. Sprinkle the flour over the vegetables.
2. Stir continuously for 1–2 minutes to form a roux.
3. This thickens the chowder beautifully.

Step 4 — Add liquids slowly

1. Gradually whisk in:
2. Clam juice
3. Chicken broth
4. Water from the canned clams
5. Whisk until smooth and slightly thickened.

Step 5 — Add potatoes & seasoning

1. Add the cubed potatoes.
2. Season with:
3. Salt
4. Black pepper
5. Thyme
6. Parsley
7. Oregano
8. Smoked paprika
9. Bay leaf
10. Chicken bouillon cube
11. Stir well and bring to a simmer.

Step 6 — Simmer until tender

1. Simmer for 15–20 minutes, or until potatoes are soft.

Step 7 — Add clams & cream

1. Reduce heat to low.
2. Stir in the clams, half-and-half, Worcestershire sauce, and hot sauce.
3. Warm gently for 5–7 minutes (do NOT boil or dairy may separate).

Step 8 — Add bacon back

1. Stir in the cooked beef/turkey bacon.

Step 9 — Serve warm

1. Finish with fresh parsley and cracked black pepper.

Notes

🧊 Storage & Reheating
Refrigerator

Store for 3–4 days sealed tightly.

Freezer

Freeze before adding cream for up to 2 months.

Add half-and-half after reheating for best texture.

Reheating

Reheat gently on low heat, stirring often.

Add broth if too thick.

🥄 Variations
1. Spicy Clam Chowder

Add extra hot sauce or chili flakes.

2. Smoky Chowder

Use smoked beef bacon or extra smoked paprika.

3. Veggie-Loaded Chowder

Add corn, carrots, or leeks.

4. Thick New England Style

Mash some potatoes into the broth.

5. Lightened-Up Version

Replace half the dairy with broth.

6. Herb-Rich Chowder

Add fresh thyme or chives at the end.

7. Dairy-Free Version

Use coconut milk instead of half-and-half.

8. Extra Protein

Add shrimp or white fish chunks.

9. Garlic Lover’s

Roast garlic and add before blending.

10. Chunky Rustic Chowder

Blend only half the soup for thicker texture.

❓ 10 FAQs
1. Is clam chowder usually made with pork?

Yes, but this version uses beef or turkey bacon.

2. Can I use fresh clams?

Absolutely — steam and chop before adding.

3. Can I make it dairy-free?

Use coconut milk or plant cream.

4. Does it get thicker overnight?

Yes — add broth when reheating.

5. Can I freeze the whole soup?

Freeze without cream; add after thawing.

6. What potatoes work best?

Yukon gold or russet potatoes.

7. Can kids eat this?

Yes — reduce hot sauce.

8. Why not boil after adding cream?

Boiling may cause curdling.

9. Can I swap beef broth?

Chicken broth gives a cleaner flavor.

10. Does beef bacon taste good here?

Yes — it gives the smoky depth chowder needs.

🏁 Conclusion

This Gordon Ramsay–style Clam Chowder is creamy, hearty, packed with flavor, and beautifully comforting — all without using pork bacon. The combination of sweet clams, tender potatoes, rich half-and-half, aromatic vegetables, herbs, and smoky beef or turkey bacon creates a balanced, indulgent soup that feels both luxurious and homestyle.

It’s ideal for cozy dinners, winter nights, seafood lovers, or anyone craving a restaurant-quality chowder made simply and deliciously at home.