Jacques Pépin’s Famous Clam Chowder Recipe 🥣 | Cooking at Home | KQED

Get ready to bundle up and dig into a warm and comforting bowl of Jacques Pépin’s famous New England clam chowder recipe. This classic dish uses a medley of bacon, baby clams, leek, potatoes, corn, and, of course, heavy cream. At one point in his career, Jacques would make a version of this that would feed hundreds of people while working at Howard Johnson’s, but for this recipe, you can comfortably feed a family of 4 - 6 😋. What you’ll need: 2 slices bacon, olive oil, 1leek, 1 clove garlic, fresh thyme, jalapeno, 2 cups clam juice, 1 cup water, 1/2 lb potatoes, salt, pepper, 2 tbsp flour, 1 ear corn, 2 10oz cans of baby clams, 1/2 cup heavy cream, chives. Jacques Pépin Cooking At Home: Clam Chowder Recipe Subscribe to watch a new Jacques Pépin video every week: #jacquespepin​​​​​​​ #clamchowder #recipes #kqed About Jacques Pépin Cooking At Home: Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. ​​​ Subscribe to @KQEDFood to watch more food videos.