Our Recipes, re-invented from cooking shows
Carrot and Clam Chowder
Prep. Time:
Baking Time:
Total Time:
15 mins
30 mins
1 hour
Serves:
Serves 6
The Carrot Philosophy
This isn't clam chowder with carrots – it's carrot chowder enhanced by the sea. Three preparations of carrots create layers of flavor and texture that traditional potato chowders simply can't match.
Ingredients
ROASTED CARROTS (for depth of flavor)
1 lb large carrots, peeled and cut into ¾-inch pieces
3 tbsp olive oil
2 tbsp maple syrup
1 tsp fresh thyme
½ tsp smoked sea salt
PURÉED CARROTS
1 lb carrots, peeled and chopped
2 cups vegetable broth
1 bay leaf
FRESH CARROTS FOR TEXTURE
8 oz baby carrots, halved lengthwise
2 tbsp butter
CHOWDER:
6 slices thick-cut bacon, diced
1 large leek (white and light green parts), cleaned and diced
3 celery stalks, diced
4 cloves garlic, minced
2 tbsp fresh ginger, minced
¼ cup all-purpose flour
1 cup dry white wine
1½ cups whole milk
1 cup heavy cream
2 tsp fresh thyme leaves
1 tsp ground coriander
½ tsp white pepper
CLAMS:
2½ lbs littleneck clams, scrubbed
1 cup white wine
3 tbsp butter
2 tbsp fresh tarragon, chopped
FINAL FLOURISHES:
3 tbsp fresh chives, chopped
2 tbsp fresh dill
1 tbsp honey
Zest and juice of ½ lemon
Flaky sea salt
Warm dinner rolls or carrot-top pesto crostini
Instructions
Create the Carrot Foundation:
Step 1 - Roasted Carrots:
Preheat oven to 425°F.
Toss large carrot pieces with olive oil, maple syrup, thyme, and smoked salt.
Roast 35-40 minutes until deeply caramelized and tender.
Set aside.
Step 2 - Carrot Purée:
Simmer chopped carrots in vegetable broth with bay leaf for 20 minutes until very tender.
Remove bay leaf and purée until completely smooth using an immersion blender.
Strain through fine-mesh sieve for silky texture. Reserve.
Build the Chowder Base:
Step 3 - Aromatics:
Cook bacon in Dutch oven over medium heat until crispy (8 minutes).
Remove bacon, keep 3 tbsp fat in pot.
Add leek and celery, cook until soft (6 minutes).
Add garlic and ginger, cook 1 minute until fragrant.
Sprinkle flour, cook 3 minutes stirring constantly.
Step 4 - Liquid Foundation:
Slowly whisk in wine, scraping up browned bits.
Gradually add milk and cream, whisking constantly.
Stir in carrot purée, thyme, coriander, and white pepper.
Simmer gently 15 minutes, stirring occasionally.
Prepare the Clams:
Step 5 - Steam & Extract:
In separate large pot, bring wine to boil.
Add clams, cover, steam 6-8 minutes until opened.
Remove clams, strain liquid through coffee filter.
Reserve 1 cup clam broth, chop clam meat coarsely.
Final Assembly:
Step 6 - Bring It Together:
Add baby carrots to chowder base, simmer 10 minutes until just tender.
Stir in reserved clam broth and roasted carrots.
Add chopped clams, butter, and tarragon. Heat through (don't boil).
Season with honey, lemon juice, and salt to balance sweetness and acidity.
To Serve:
Ladle into warmed bowls, ensuring each gets a good mix of all three carrot preparations.
Top with crispy bacon, fresh herbs, lemon zest, and flaky sea salt.
Serve with warm rolls or carrot-top pesto crostini.
