Drake Hotel Chicago Clam Chowder
Luxurious clam chowder built on a rich two-stage process: first steaming fresh topneck clams in white wine and fish stock to extract briny liquor, then simmering tender vegetables and clam meat in that precious broth before finishing with a butter-flour roux and heavy cream. Silky, deeply flavored, and restaurant-quality. Serve as an elegant starter or light main course for special dinners, cold-weather gatherings, or when you want to impress. The Drake's version distinguishes itself through the separate stock preparation, which captures maximum clam flavor, and the careful roux integration for body without heaviness.
Ingredients
- 3 tablespoon butter
- 3 medium carrot, peeled and diced
- ½ medium onion, peeled and diced
- 3 rib celery, diced
- 3 peppercorn, crushed
- 4 cup white wine
- 4 cup fish stockbottled clam juice plus water1:1time-saving
neutral flavor shift
- 1 bay leaf
- 2 pound clam, whole fresh, preferably topneck
- 13 tablespoon butter, divided
- 5 rib celery, diced
- 1 onion, peeled and diced
- 1 large potato, idaho, cubed
- 2 quart clam broth, from cooking clams
- 1 garlic clove, chopped
- 1 pinch thyme, dried
- ½ bay leaf
- salt, to taste
- black pepper, ground, to taste
- ½ cup all-purpose flourcornstarch0.25 cup or lessgluten-freegluten-free
faster thickening, different texture
- 2 cup heavy cream, 40% fat content
Instructions
- 1
Melt butter in stockpot over medium heat and skim foam.
- 2
Add carrots, onion, celery and peppercorns; saute until softened.
- 3
Stir in wine, fish stock and bay leaf; bring to boil.
- 4
Scrub clams and add to pot; cover and simmer about 10 minutes until clams open.
- 5
Remove clams with slotted spoon; pull meat from shells and chop; reserve or refrigerate.
- 6
Strain and reserve stock; refrigerate if not using immediately.
- 7
In separate stockpot, melt butter over medium heat.
- 8
Add celery, onion and potato; saute until softened.
- 9
Stir in reserved clam stock, garlic, thyme, bay leaf, salt and pepper.
- 10
Add chopped clam meat and cook over medium heat for 20-25 minutes until vegetables are tender.
- 11
In saucepan, melt remaining butter; gradually stir in flour to form paste (roux).
- 12
Remove roux from heat; gradually whisk into chowder.
- 13
Simmer about 10 minutes until thickened.
- 14
Remove from heat and stir in cream.
Tips
Strain the initial clam cooking liquid carefully through cheesecloth to remove any sand or grit before using in the chowder base.
Whisk the roux in slowly and off heat to avoid lumps; this ensures silky texture rather than grainy.
Topneck clams (largest size) are recommended; littlenecks work but yield less meat.
Good to Know
Refrigerate in airtight container up to 3 days. Do not freeze; cream-based soups separate when thawed. Reheat gently over low heat, stirring occasionally, without boiling.
Prepare stock and cook clams up to 2 days ahead; store separately. Make roux and combine with broth and vegetables day-of; add cream just before serving.
Ladle into warm bowls. Garnish with oyster crackers, fresh thyme sprig, or chopped fresh parsley. Serve with crusty bread and white wine.
Common Mistakes
Do not skip the foam-skimming step to avoid cloudy stock.
Do not rush the roux incorporation by adding it hot to avoid lumping.
Do not boil the cream after adding to avoid curdling.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
neutral flavor shift
FAQ
Can I use canned clams instead of fresh?
Yes, but the dish loses signature briny depth. Use 2 cans chopped clams (about 12 oz); reserve their liquid and use as part of the clam broth. Omit the initial steaming step.
What if my clams don't open?
Discard any unopened clams after 10 minutes; they may be dead. If very few open, extend simmering by 5 minutes maximum. Do not force them open.
How long can I keep leftover chowder?
Refrigerated in airtight container, 3 days maximum. This soup does not freeze well due to cream separation. Reheat gently over low heat without boiling.