2 ratings

Kevin's Grand Chowder Recipe

Grand Chowder
Yasmin Fahr

Grand Chowder

Chef Kevin Thiele makes a gorgeous, lobster claw-adorned clam chowder that's creamy yet light — exactly what a fancy clam chowder should taste like. 


  • 2 ounces bacon
  • 1 ounce celery, diced
  • 1 ounce Spanish onion, diced
  • ½ ounce whole butter
  • 1 ounce flour
  • 8 ounces clam juice
  • 4 ounces cream
  • 2 ounces Idaho potato, diced
  • 2 ounces IQF clams
  • 1 extra-large shrimp, poached
  • Two 20/30 scallops, seared
  • 1 ounce lobster meat, cooked, plus a claw for garnish (optional)
  • Salt and pepper, to taste


Render bacon (cook until white part in bacon melts into grease), then add celery, onions, and butter. Add flour to form a roux and cook for 7 minutes. Add clam juice and when it begins to thicken, add cream. Reduce and add potatoes, when they are tender add the clams, shrimp, scallops, and lobster. Season with salt and pepper to taste and serve with lobster claw if using.