Heavy Cream Clam Chowder
RECIPE
35 min

Heavy Cream Tarragon Clam Chowder

Benjamin_Vaschetti By Benjamin Vaschetti, Chef

The clams give up all their essence in this heavy tarragon clam chowder. Potato lends body to the briny yet light broth from the clams, giving this soup its creamy texture. Crème fraiche ensures the final touch. It's a slurpable ode to golden child.

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Ingredients For

  • 1 dz
  • 3 cup
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    1 tbsp See the article
  • 0.25 c
  • x 0.50
  • White Garlic
    Fruits & Vegetables
    Drôme white garlic PGI
    0.25 tsp See the article
  • x 0.25
  • x 1
  • Touraine
    Wine and Spirits
    Touraine PDO
    0.50 bottle See the article
  • 8 oz
  • x 1

Line a sieve with cheesecloth and put over a large bowl. Thoroughly rinse the clams under running water, then put them into a large pot. Pour in the water and cover with a lid. Bring to a simmer over medium heat and cook until the clams open, about 5 min.

Discard any clams that don’t open. Remove the remaining clams with a slotted spoon to a second large bowl. Then carefully remove the clam meat and reserve. Strain the cooking liquid through the prepared sieve and set aside

Step 2
  • ©BrakeThrough Media

    Put the pot back on the stove over medium heat. Add in the butter to melt, and then lower the heat to medium-low. Add the bacon and cook, stirring, until a golden color, 7-8 mins. Using a slotted spoon, remove the bacon and set aside on a plate lined with paper towels to absorb the excess fat. 

    Step 3
  • ©BrakeThrough Media

    Add the celery, garlic, and smoked paprika to the remaining bacon fat in the pot and cook, stirring, until tender, 7-8 mins. 

    Step 4
  • ©BrakeThrough Media

    Add the potatoes, wine, bottled clam juice, and bay leaf and continue cooking until the potatoes have just started to soften, about 5 min. Add the reserved clam cooking liquid just to cover the potatoes. Then cover the pot and cook until the potatoes are soft, 10-15 mins. While the potatoes cook, chop the clam meat into about ¼-in. pieces. 

    Step 5
  • ©BrakeThrough Media

    When the potatoes are soft, pour in the cream and add the chopped clams and bacon. Stir in black pepper to taste. Return to a simmer and then turn off the heat. Remove the bay leaf and discard. 

    Step 6
  • ©BrakeThrough Media

    Ladle between bowls and serve with chopped tarragon on top.

    Pair with

    White dry wine like Touraine

    Country Bread
    Country Bread
    Traditional shallots
    Traditional shallots
    See Recipe