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20 Sep 2021
Posted by
White Elephant Resorts

Brant Point Grill Chowder Recipe from Chef Tom Pearson

Brant Point Grill Chef Tom Pearson shares his super-secret, super delicious Clam Chowder recipe for you to make right at home.



1 cup diced onion

1 cup diced celery

1 cup diced thick cut smoked bacon

1 cup cooked red bliss potatoes, small duce

5 ounces flour

5 ounces unsalted butter

20 fluid ounces Clam juice

3 cups milk

1 cup heavy cream

8 ounce chopped clams

Salt and pepper to taste

Tabasco to taste

3 sprigs thyme

1 bay leaf

1 packet chives, chopped



In a thick based pot heat the milk, cream, clam juice, bay leaf and thyme and bring to a boil. Infuse the herbs for 15 minutes and then strain and set aside.


In a thick based pot add the bacon and slowly cook, rendering out all the fat and caramelizing the bacon. Add the butter, onions, celery and cover the pot with a lid. Slowly cook until the vegetables are softened. Add the flour and cook for 10 minutes until a roux is formed. Now incorporate the hot milk and clam juice slowly, whisking continuously as you add. Bring the soup up to a simmer and stir every few minutes to stop the flour from scorching on the bottom of the pot. Add the clams and potatoes and cook for another 10-15 minutes or until the clams are cooked all the way through. Season with salt, pepper and tabasco to taste, then divide between warm bowls, sprinkle with the chopped chives and serve immediately with oyster crackers or warm bread.

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