Creamy Clam Chowder Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by preparing all your ingredients. Chop the clams, dice the potatoes, finely chop the onion and celery, and mince the garlic. Set aside.

2. 2

   Sauté the Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté for about 5 minutes, until the vegetables are softened and fragrant.

3. 3

   Add Flour

   Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for an additional 2 minutes to eliminate the raw flour taste.

4. 4

   Add Broth and Potatoes

   Gradually add the chicken broth while stirring constantly to avoid lumps. Add the diced potatoes, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to a simmer.

5. 5

   Simmer

   Let the mixture simmer for about 15-20 minutes, or until the potatoes are tender.

6. 6

   Add Clams and Cream

   Once the potatoes are tender, stir in the chopped clams and heavy cream. Cook for an additional 5 minutes, allowing the clams to heat through.

7. 7

   Adjust Seasoning

   Taste the chowder and adjust the seasoning if necessary. Add more salt or pepper to taste.

8. 8

   Serve

   Remove the bay leaf and ladle the chowder into bowls. Garnish with fresh chopped parsley before serving.