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Restaurants›Tubby's Tank House Thunderbolt›Clam Chowder Recipe

Clam Chowder Recipe

Name: Tubby's Tank House Thunderbolts CLAM CHOWDER Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups clams (fresh chopped or canned, with juices reserved); 1 cups clams juice (reserved from canned or bottled clam juice); 6 slices bacon (thick-cut), diced; 2 tbs unsalted butter; 1 yellow onion, medium, finely diced; 2 celery stalks, finely diced; 1 carrot, medium, peeled and small dice; 0.5 red bell pepper, small dice (southern flare); 3 cloves garlic cloves, minced; 1.25 tbs all-purpose flour; 2 cups potatoes (Yukon Gold or russet), peeled and 1/2-inch diced; 2 cups chicken or vegetable stock; 1.5 cups half-and-half (or heavy cream for richer chowder); 1 tsp old bay seasoning; 0.5 tsp smoked paprika; 1 tsp hot sauce (preferably Southern-style, like Crystal),; 1 tsp fresh thyme (leaves); 2 tbs fresh parsley, chopped; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 1 lemon, zested and 1 tbsp juice; 1 cup yellow cornmeal; 0.5 cup all-purpose flour; 1 tsp granulated sugar; 1 tsp baking powder; 0.5 tsp salt; 0.5 cup buttermilk (or milk + 1 tsp vinegar); 1 egg, beaten; 2 tbsp green onion, thinly sliced; 1 tsp finely diced jalapeño (optional, southern flare)

Inspired by Tubby's Tank House Thunderbolt

Time1h 15m

Serves6

Hearty New England style chowder with a southern flare. Served with hushpuppies.

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Ingredients

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Chowder Base

2 cups clams (fresh chopped or canned, with juices reserved)

1 cups clams juice (reserved from canned or bottled clam juice)

6 slices bacon (thick-cut), diced

2 tbs Unsalted butter

1 yellow onion, medium, finely diced

2 celery stalks, finely diced

1 carrot, medium, peeled and small dice

1/2 red bell pepper, small dice (southern flare)

3 cloves Garlic cloves, minced

1 1/4 tbs 00 bread flour

2 cups potatoes (Yukon Gold or russet), peeled and 1/2-inch diced

2 cups chicken or vegetable stock

1 1/2 cups half-and-half (or heavy cream for richer chowder)

1 tsp old bay seasoning

1/2 tsp Smoked paprika

1 tsp hot sauce (preferably Southern-style, like Crystal),

1 tsp fresh thyme (leaves)

2 tbs Fresh parsley, chopped

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1 lemon, zested and 1 tbsp juice

Hushpuppies (to serve)

1 cup yellow cornmeal

1/2 cup 00 bread flour

1 tsp granulated sugar

1 tsp Baking powder

1/2 tsp Celtic sea salt

1/2 cup buttermilk (or milk + 1 tsp vinegar)

1 egg, beaten

2 tbsp green onion, thinly sliced

1 tsp finely diced jalapeño (optional, southern flare)

2 cups vegetable oil (for frying)

Garnish & Finishing

2 tbs chopped chives or green onions

1/2 cups crispy bacon pieces (reserved from above)

0 to taste extra black pepper, to taste

Method

Chowder Base

Prepare clams and bacon

If using canned clams, drain clams into a bowl and reserve 1 cup of the clam juice; chop clams into bite-sized pieces if whole. If using fresh clams, steam until they open, reserve the cooking liquid (strain) and chop meat. Dice bacon into small pieces.

In a large heavy pot or Dutch oven over medium heat, add the diced bacon. Cook until fat renders and bacon is crisp, 6–8 minutes. Use a slotted spoon to remove about half the bacon pieces to a small bowl (reserve for garnish). Leave the rendered bacon fat in the pot; discard excess if there's more than 3 tablespoons, leaving roughly 2–3 tablespoons.

Add the butter to the bacon fat. When melted, add the diced onion, celery, carrot, and red bell pepper. Sauté over medium heat until softened and translucent, about 6–8 minutes. Stir occasionally so vegetables do not brown too much.

Add the minced garlic and cook 30–45 seconds until fragrant. Sprinkle the 1 1/4 tablespoons of flour over the vegetables and stir to coat. Cook the roux for 1–2 minutes to remove the raw flour taste, stirring constantly.

Gradually pour in the reserved clam juice and the chicken stock while whisking to avoid lumps. Bring to a gentle simmer.

Add the diced potatoes, Old Bay, smoked paprika, thyme, salt and pepper. Cover and simmer gently until potatoes are tender, about 12–15 minutes. Stir occasionally to prevent sticking.

Once potatoes are tender, reduce heat to low. Stir in the chopped clams and the half-and-half (or cream). Warm through gently—do not boil after adding dairy to prevent curdling—about 4–6 minutes until heated and slightly thickened.

Add the hot sauce, lemon zest and 1 tablespoon lemon juice, chopped parsley, and half of the reserved crispy bacon pieces. Taste and adjust seasoning with salt, pepper, or additional hot sauce as desired.

Keep chowder warm on the lowest heat setting while you prepare hushpuppies, or hold covered off heat for up to 30 minutes. If chowder becomes too thick, thin with up to 1/2 cup stock or clam juice.

Hushpuppies (to serve)

In a medium bowl combine the cornmeal, 1/2 cup flour, sugar, baking powder and 1/2 teaspoon salt. Whisk to combine.

In a separate small bowl, whisk the buttermilk and beaten egg. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix. Fold in the sliced green onions and optional diced jalapeño.

Heat vegetable oil in a heavy 3–4 quart pot or deep-fryer to 350°F (175°C). Use a thermometer for accuracy. Oil depth should be 2–3 inches to allow the hushpuppies to float.

Using a small ice cream scoop or two spoons, drop 1–1.5 tablespoon-sized dollops of batter into the hot oil, working in batches. Do not overcrowd. Fry until golden brown and cooked through, about 2.5–3.5 minutes, turning once for even color.

Remove hushpuppies with a slotted spoon to a wire rack or paper towel-lined tray. Season lightly with salt while hot. Keep warm in a low oven (200°F/95°C) on a baking sheet if making ahead.

Garnish & Plating

Ladle chowder into warmed bowls. Sprinkle with remaining crispy bacon pieces, chopped chives or green onions, and an optional extra grind of black pepper.

Serve each bowl with 3–4 warm hushpuppies on the side. Offer lemon wedges and extra hot sauce at the table.