Clarified Butter

BPR Recipes | All-Clad Canada Ambassador Chef Alex Chen’s Clam Chowder

Photo Credit: Alex Chen for All-Clad Canada

Though spring has officially begun, it’ll still be a number of weeks until we can hang up our winter coats and break out the barbecue. To get through the last bit of wintery weather before temperatures start rising, comforting and hearty soups are our go to meal. With National Clam Day on March 31st, it’s the perfect time to enjoy a bowl of Chef Alex Chen’s Clam Chowder.

Born in Malaysia and raised in Vancouver, Alex Chen is one of Canada’s most respected chefs, currently heading the kitchen at Vancouver’s Boulevard Kitchen & Oyster Bar. In November of 2018, Alex became the first challenger whose “cuisine reigned supreme” on the inaugural season of Iron Chef Canada when he defeated Iron Chef Hugh Acheson in the fourth episode of the Food Network Canada cooking competition.

As an All-Clad Canada Ambassador, Chef Chen’s sophisticated take on this classic includes beautifully layered flavours of wine, citrus, herb, cream, and steamed clams.  This dish is sure to impress discerning and modest palates alike!

All-Clad Canada Chef Alex Chen’s Steamed Clam Chowder


Steamed Clams

  • 700g Manila clams
  • 250g white wine

Chowder Base, yields 2 litres

  • 50g Clarified butter
  • Stock leftover from steamed clams
  • 150g White onions, diced
  • 50g Celery, diced
  • 100g Leeks, white part only, diced
  • 100g Fennel, dice
  • 50g All purpose flour
  • 250g Yukon gold potatoes, diced into 1 cm chunks
  • 1.5L Fish stock
  • ½ Orange, zested
  • ½ Lemon, zested
  • 1g Fennel pollen
  • 600g Heavy cream
  • 16g Salt
  • 2g Juice of lemon
  • 3g Tabasco
  • 4g Worcestershire sauce
  • 2g Chopped fresh dill
  • 1 Whole bay leaf
  • 10g Shallots
  • 5g Garlic
  • 10g Oil


1.     Wash and rinse the clams to remove any sand and grit and arrange in perforated steamer of the All-Clad Canada Brushed D5 Casserole.

Tip: Clams clean themselves! If you’re not in a rush, leave the clams in fresh water for half an hour before you’re ready to start cooking. While breathing, clams will pump fresh water into their shells, expelling sand and salty water on their own. Pull the clams out of the water by hand rather than pouring them through a strainer to avoid covering them in the sand they’ve rid themselves of. Give them a bit of a once over rinse and they’ll be clean!

2.     Add the white wine to the bottom of the D5 Casserole. Cover with a lid and bring the liquid to a boil.

3.     Lower the heat to a simmer. Steam the clams by placing the perforated strainer inside the pot with a closed lid for 3 minutes or until the clams open.

4.     Turn the heat off and shake any excess liquid from the perforated steamer to the bottom of the pot. This leftover liquid is your clam stock. Strain the clam stock through a fine strainer and set it aside.

5.     Heat up a heavy bottom pot. Add the clarified butter, onions, celery, shallots, garlic, leeks and fennel. Sweat for 2 minutes.

6.     Slowly add in flour to thicken, making sure it’s evenly distributed.

7.     Add the remaining ingredients except for lemon juice and chopped dill. Simmer until the potatoes are tender, but not falling apart.

8.     Remove the bay leaf and thyme. 9. Adjust seasoning and lemon juice to taste, add your steamed clams and serve topped with dill.

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