Jacques Pépin's Famous Clam Chowder Recipe 🥣 | Cooking at Home | KQED

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and dairy-free, while milk is more budget-friendly.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, and smoked sausage can be more affordable.

Cut 2-3 slices of bacon into small pieces, about half a cup.

Heat 1 tablespoon of olive oil in a pot and add the bacon, frying for 3-4 minutes until crispy.

Cut 1 leek in half to expose the center, wash it, and chop it into about 2 cups.

Add the chopped leek to the pot with the bacon.

Grate about 2 teaspoons of garlic and add it to the pot with the leek and bacon, cooking for about 1 minute.

Add 1 teaspoon of fresh thyme and 2-3 tablespoons of jalapeno pepper to the pot, stirring to combine.

Pour in 2 cups of clam juice and 1 cup of water.

Dice half a pound of potato into half-inch pieces and add to the pot, stirring to combine.

Season with half a teaspoon of salt and half a teaspoon of freshly ground black pepper.

Sprinkle a couple of tablespoons of flour over the leek mixture in the pot and stir to combine.

Bring the mixture to a gentle boil and cook for about 20 minutes.

Cut fresh corn off the cob to yield about 1 cup, and set aside.

After 20 minutes, add the corn to the pot and bring to a boil for about 1 minute.

Add 2 cans of 10-ounce baby clams to the pot and bring back to a boil.

Finish the chowder by stirring in half a cup of heavy cream, adjusting the amount if desired.

Garnish with chives before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens