Clam Chowder From The Drake Hotel Chicago Recipe

Name: Clam Chowder From The Drake Hotel Chicago
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Clam Stock; 3 tablespoons butter; 3 medium carrots, peeled and diced; 1/2 medium onion, peeled and diced; 3 celery ribs, diced; 3 -4 crushed peppercorns; 4 cups white wine; 4 cups fish stock (see note); 1 bay leaf; 2 lbs whole fresh clams (the hotel uses topneck clam, see note); Chowder; ⅓ tablespoons butter, divided; 5 celery ribs, diced; 1 onion, peeled and diced; 1 large idaho potato, cubed; 2 quarts clam broth; 1 garlic clove, chopped; 1 pinch thyme; 1/2 bay leaf; salt; ground black pepper; 1/2 cup all-purpose flour; 2 cups heavy cream (40%)

Servings: persons

Clam Stock
3 tablespoons butter
3 medium carrots, peeled and diced
1/2 medium onion, peeled and diced
3 celery ribs, diced
3 -4 crushed peppercorns
4 cups white wine
4 cups fish stock (see note)
1 bay leaf
2 lbs whole fresh clams (the hotel uses topneck clam, see note)
Chowder
⅓ tablespoons butter, divided
5 celery ribs, diced
1 onion, peeled and diced
1 large idaho potato, cubed
2 quarts clam broth
1 garlic clove, chopped
1 pinch thyme
1/2 bay leaf
salt
ground black pepper
1/2 cup all-purpose flour
2 cups heavy cream (40%)

1
To prepare stock, melt 3 tablespoons butter in a 3-quart stockpot. Skim off foam. Add carrots, onion, celery and crushed peppercorns. Saute until vegetables soften. Stir in wine, fish stock and bay leaf. Bring mixture to a boil. Scrub clams. Add to pot. Cover; simmer for about 10 minutes or until clams open.
2
Remove clams from pot with a slotted spoon. Pull out meat from clams. Chop meat; set aside or refrigerate until ready to use.
3
Strain stock; set aside or refrigerate until ready to use.
4
To prepare chowder: In another 3-quart stockpot, melt 6 tablespoons butter. Add celery, onion and potato. Saute until vegetables soften. Stir in clam stock, garlic, thyme, bay leaf, and salt and pepper to taste. Add chopped clam meat. Cook over medium heat for 20 to 25 minutes, or until vegetables are tender.
5
In a separate saucepan, melt remaining 4 tablespoons butter. Gradually stir in flour to form a light paste, or roux. Remove from heat. Gradually whisk roux into chowder. Let simmer for about 10 minutes or until the mixture begins to thicken.
6
Remove from heat. Stir in cream.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Clam Stock, 3 tablespoons butter, 3 medium carrots, peeled and diced, 1/2 medium onion, peeled and diced, and more.

Yes, Clam Chowder From The Drake Hotel Chicago falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Clam Chowder From The Drake Hotel Chicago

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions