Jul 14 2026
Restaurants›BRYAC Black Rock›Chowder - Bisque Recipe

Chowder - Bisque Recipe

Inspired by BRYAC Black Rock
Time1h
Serves4

New England Clam Chowder

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Ingredients

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Base Ingredients

Liquids

Seasonings

Method

Preparation

  1. 1

    Prepare the Clams

    In a pot of boiling water, cook the clams for about 5-7 minutes until they open. Remove them from the pot, reserve the liquid, and chop the clam meat. Set aside.

  2. 2

    Cook the Bacon

    In a large soup pot, cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot.

  3. 3

    Sauté the Vegetables

    In the same pot, add the butter to the bacon drippings. Once melted, add the chopped onion and celery. Sauté for about 5 minutes until soft.

  4. 4

    Add Potatoes

    Stir in the diced potatoes and reserved clam cooking liquid. Bring to a boil, then reduce heat and simmer for about 15 minutes until the potatoes are tender.

Cooking

  1. 5

    Make the Roux

    In a separate pan, melt the remaining butter over medium heat. Stir in the flour and cook for about 2-3 minutes until golden, stirring constantly.

  2. 6

    Combine and Thicken

    Gradually add the chicken broth to the roux, whisking to prevent lumps. Once combined, add this mixture to the pot with the potatoes.

  3. 7

    Add Cream and Seasonings

    Stir in the heavy cream, chopped clams, thyme, bay leaves, salt, and black pepper. Bring the chowder to a gentle simmer and cook for an additional 10 minutes.

Serving

  1. 8

    Serve

    Remove the bay leaves, and ladle the chowder into bowls. Garnish with crispy bacon and serve hot.

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