Chef Merrick
Region: US
Saturday 20 December 2025 03:08:56 GMT
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Chef Merrick :
Classic Clam Chowder Ingredients Soup Base 1 large onion, small dice 1 shallot, small dice 1 parsnip, peeled, small dice 3 stalks celery, small dice 3 cloves garlic, minced 1½ lb bacon, cut into ½-inch lardons Russet potatoes, peeled, small dice (about 1½–2 lb) 8 oz reduced chicken stock (or strong bouillon) Reserved clam juice, filtered through coffee filter Spring water, as needed to just cover vegetables 2 cups heavy cream Fresh clams, steamed, picked, and chopped Kosher salt & freshly cracked black pepper, to taste Bouquet Garni (tie in butcher’s twine) 2–3 sprigs fresh thyme 1 bay leaf 6–8 black peppercorns Optional (very small amounts): 1 strip lemon peel (no pith) 1 small sprig parsley Method 1. Render the Bacon Place bacon in a cold heavy-bottomed pot. Cook over medium heat until fat is rendered and bacon is crisp. Remove bacon with a slotted spoon and reserve. Leave 2–3 Tbsp bacon fat in the pot; discard excess if needed. 2. Build the Aromatics Add onion, shallot, celery, and parsnip to the bacon fat. Season lightly with salt. Sweat over medium-low heat 8–10 minutes until soft, not browned. Add garlic and cook 30 seconds until fragrant. 3. Add Potatoes & Liquids Stir in diced potatoes. Add: Filtered clam juice Chicken stock Enough spring water to just cover the vegetables Add bouquet garni. Bring to a gentle simmer (do not boil). 4. Cook Until Tender Simmer 15–20 minutes, until potatoes are fully tender. Remove and discard bouquet garni. 5. Finish the Chowder Lower heat. Stir in heavy cream. Add chopped clams and reserved bacon. Simmer gently 5 minutes (do not boil).
2025-12-25 04:45:47
12
twistedfire :
When in New England it's just clam chowder
2025-12-20 18:30:35
23
Timothy Morrison :
we don't garnish with chives there buddy boy
2025-12-21 23:20:09
19
Charlieoceans :
What was the jiggly?
2026-02-17 18:56:13
1
annmcm202 :
Oh chef. You forgot to fry your bacon first and then use the grease for your mirepoix
2025-12-20 09:12:19
22
Pilotroar12 :
If it doesn’t take all day it’s not chowder
2026-02-14 15:00:50
2
Sofia Liguori :
Omg looks so good!! Can I please get amount of ingredients 🥰🥰
2025-12-21 23:34:51
2
✨️🔮 ħ†r¥Ð🔮✨️ :
I make it with fish stock but definitely looking spot on since fish stock is harder to find in some areas and you can't/don't want to make it.
2026-01-20 00:00:57
2
MadMillennialMama :
-local Idaho cream- -fresh clams- 🫤
2025-12-30 22:28:31
2
BenjaminRiley :
Incredible knife skills
2025-12-20 05:29:16
8
C🍑ieee :
Never seen a roux so prettyyyyyy
2026-02-08 18:18:25
2
NickAndrus214 :
This looks so good, definitely will be trying this soon!
2025-12-22 02:21:59
2
Alex Dyer, Realtor, eXp Realty :
Now I gotta change up the chowder game for Christmas Eve!
2025-12-22 00:32:16
1
kennybolsatran :
Superbly explained Chef! Thanks for sharing!
2026-02-19 23:11:00
1
mjd20210 :
I use evaporated milk not cream. Maine.
2026-01-20 03:15:23
1
The Antivirus :
Is the jiggly just the fat left over from cooking the bacon? Why sieve and separate it in the first place? Genuinely curious
2026-01-01 15:49:45
2
danbakes23 :
Instant follow
2025-12-29 01:21:14
1
CrispNChill :
Omg yum
2025-12-24 17:30:22
1
tylermenendez52 :
Dank
2025-12-29 01:38:50
1
Chef Frank Miller :
Legit is an understatement! spot on brother - beautiful technique…
2025-12-21 14:41:13
3
d4rkspur :
any chance you could share a recipe? look fire. cheers from yountville
2025-12-22 04:10:32
2
rick simpson :
You have measurements/proportions for this ? 👀
2025-12-20 05:28:47
2
jamesderrico4 :
Looks great
2025-12-22 23:51:13
1
EverydayItsApril :
Recipe please 🤩
2025-12-22 06:25:06
1
NickyMartini :
Looks delicious
2025-12-25 20:23:13
1
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