Kind of amazing clam chowder - Le Coup de Grâce

Kind of amazing clam chowder

Preparation :30 min Cooking :45 min
Difficulty :medium
Servings :6

Nothing more satisfying than a rich and tasty clam chowder. This version is intense ! If I were you, I’d undo my belt before starting to eat…


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cups leeks (white part) finely sliced (about 2 leeks)
  • 2 cups celery finely sliced (about 4 sticks)
  • 3 garlic cloves, finely chopped
  • 1/4 teaspoon Provence herbs
  • 2 tablespoons white wine
  • 6 tablespoons flour
  • 6 cups chicken broth reduced in sodium, hot
  • 1 cup white beer
  • 4 cups russet potatoes, peeled and diced (about 2 big potatoes)
  • 1 tablespoon fresh thyme
  • 3 cans 142g whole baby clams
  • 8 bacon slices, cut in small chunks
  • 400g scallops size 80-120, VERY VERY well drained and dried with a paper towel
  • 2 tablespoons fresh chive finely chopped
  • 1 cup 15% country-style cream
  • Salt and ground pepper


  • In a big sauce pan at medium heat, melt butter with olive oil then add leeks, celery, garlic and Provence herbs. Season with salt and pepper then cook for 6-7 minutes, while stirring, to caramelize.
  • Add white wine, stir and continue cooking for 2 minutes to reduce dry.
  • Add flour, stir well and continue cooking 1 minute.
  • Add chicken broth, beer, juice from 2 cans of clams, potatoes, thyme, season with salt and pepper then stir well. Bring to a boil, reduce to low heat then cover half. Simmer for 15-20 minutes, until potatoes are tender.
  • Meanwhile, cook the bacon! In a skillet at medium heat, add bacon and cook for 4-5 minutes, while stirring, until crispy. Remove bacon with slotted spoon (to keep fat) and place in between a couple of paper towels. Press to remove fat then reserve bacon in a bowl.
  • Discard about 3/4 of the bacon fat from the pan and heat at medium-high heat. Add the scallops, season with salt and pepper then sear for about 2-3 minutes stirring not to often. Remove scallops with a slotted spoon and place with bacon. Add chive, toss and set aside.
  • Potatoes are tender? Add the clams (drain the water from the 3rd can) followed by the cream then stir well. Continue cooking for 3-4 minutes, until clams are firm. Taste then rectify seasoning if necessary. Serve in big bowls and top with the bacon and scallop mix!
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Our wine stewards suggest

+- 15$ Lolo Paco & Lola Rias Baixas 2015

This wine from the region of Rias Baixas made with Albarino is ideal for this chowder. We love the buttery side of the wine with the meal texture. We love it's freshness with pear, white flower and mineral notes all Mediterranean for the balance it brings. And at this price, why not grab a second bottle !

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