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Clam Chowder Recipe

This clam chowder recipe makes a pale, silky bowl with visible fennel, leek ribbons, and pancetta bits. Creamy crème fraîche adds tang, while vermouth and tarragon create a faint herbal anise note for a more French bistro feel.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Clams
  • 2 can (15 oz) chopped clams + juice Use the juice to build flavor for the broth.
Pancetta base
  • 4 oz pancetta, diced Render until crisp for texture in the chowder.
Vegetables aromatics
  • 1 leek + 1 fennel bulb, sliced thin Thin slices help them soften evenly.
  • 3 garlic cloves Minced or finely chopped for quick flavor release.
  • 3 Yukon gold potatoes, diced Dice small for tender bites in about 15 minutes.
Liquid and thickeners
  • 1.5 cup vegetable broth + clam juice Measure total liquid as listed; it makes the chowder creamy without being heavy.
  • 2 tbsp butter For sautéing and thickening with flour.
  • 2 tbsp flour Thickens into a silky consistency.
  • 0.5 cup dry vermouth Use to deglaze and add gentle herbal acidity.
Finishing
  • 1 cup crème fraîche Stir in near the end and heat gently to prevent curdling.
  • 1 tsp fresh tarragon Add with the clams for a bright, aromatic finish.
  • 1 lemon zest Brightens the flavor right before serving.
  • 0.5 oyster crackers and fronds to garnish Serve on the side; fennel fronds add visual contrast.

Equipment

  • 1 Dutch oven

Method
 

Render pancetta and soften aromatics
  1. In a Dutch oven, render diced pancetta over medium heat until crispy, about 6-8 minutes, until the fat is mostly rendered and the bits are browned (visual cue: crisp edges).
  2. Add the sliced leek and fennel and sauté over medium heat until soft, about 8-10 minutes, stirring occasionally so the ribbons wilt and turn glossy (visual cue: vegetables look translucent and tender).
Build the chowder base
  1. Pour in the dry vermouth and deglaze, scraping the browned bits from the bottom of the Dutch oven, about 2 minutes, until the liquid reduces slightly (visual cue: steam and a glossy pan bottom).
  2. Stir in the garlic and cook for 30-45 seconds until fragrant (visual cue: garlic aroma turns sharp and sweet).
  3. Sprinkle in the flour and whisk into the butter/juices for 1 minute until it looks smooth and lightly thickened (visual cue: no dry flour remains).
  4. Slowly add the vegetable broth + clam juice and the diced Yukon gold potatoes, then stir until combined and evenly colored (visual cue: broth turns cloudy and potatoes are coated).
Simmer and finish
  1. Simmer until the potatoes are tender, about 15 minutes, keeping the surface at a gentle bubble (visual cue: potato cubes yield when pressed).
  2. Reduce heat to low and stir in crème fraîche, heating gently for 2-3 minutes without boiling (visual cue: creamy sheen forms and steam stays mild).
  3. Stir in the chopped clams + juice and fresh tarragon, then heat gently for 3-5 minutes until warmed through (visual cue: clams turn opaque).
  4. Turn off the heat and finish with lemon zest, then stir once to distribute (visual cue: bright flecks across the surface).
Serve
  1. Ladle into bowls and serve immediately with oyster crackers and fennel fronds for garnish (visual cue: crackers on top or alongside, with visible fronds).

Notes

Key pro tip: stir the crème fraîche in on low heat and keep the chowder below a simmer to maintain a smooth, silky texture. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently over low heat and avoid rapid boiling. Freezing is not recommended because crème fraîche can change texture after thawing. For a dairy-aware swap, use a lactose-free crème fraîche style product (or a lactose-free cultured cream) to keep the tang without heavy cream richness.