Govind Armstrong - Clam Chowder
Chef Govind Armstrong knows seafood and puts his expertise into a clam chowder that is like no other.
Clam Chowder
Lunch, Dinner
A clam chowder that is like no other from Chef Govind Armstrong.
  • 2 tablespoons olive oil
  • ¼ pound house-smoked bacon, ¼ inch dice
  • 1-pound Spanish onion, ¼ inch dice
  • 1-pound celery, ¼ inch dice
  • 1 tablespoon chopped garlic

For the Roux:

  • ¼ Cup plus 2 tablespoons butter
  • ½ cup ap flour

For the Base:

  • 1 quart + 14 ounces clam juice
  • 2 cups heavy cream
  • 1 sachet thyme, Chile de Arbol, bay, peppercorn


  • 2 pounds fresh chopped clams
  • 1-pound fingerling potatoes, ¼ inch sliced
  • 1 tablespoon sherry vinegar (optional)

Govind Armstrong's Clam Chowder - Home & Family


For the Roux:

In a heavy-bottomed saucepan over medium heat, melt the butter then slowly stir in the flour.

Cook and stir for 15 minutes, do not allow it to brown!

For the Base:

Bring to a boil and simmer for 10 minutes.

Grab a whisk and pour the base into the roux and whisk until smooth and keep at low heat.

In a heavy-bottomed stockpot, add oil and heat over medium heat and begin to cook bacon.

Sweat the bacon for about 10 minutes.

Add diced vegetables, cook until tender, approximately 15-20 minutes.

Strain the base to the vegetables and simmer for 10 minutes.


Add to base, simmer for 15 minutes and adjust the seasoning with salt and pepper.

To Plate:

Ladle chowder into bowl, garnish with cubed croutons, crackers, or crusty bread, and drizzle with olive oil.