Jun 09 2026
Restaurants›Alaskan Brewing Public House›Public House Clam Chowder Recipe

Public House Clam Chowder Recipe

Inspired by Alaskan Brewing Public House
Time45m
Serves4

Cup of creamy white New England-style chowder with clam juice and whole & chopped baby clams

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Ingredients

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Base Ingredients

Seafood Ingredients

Dairy Ingredients

Seasoning Ingredients

Method

Preparation

  1. 1

    Prepare the Vegetables

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

  2. 2

    Cook the Potatoes

    Add the diced potatoes, clam juice, thyme, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.

Adding Clams and Cream

  1. 3

    Incorporate Clams

    Stir in the whole and chopped baby clams into the pot. Cook for an additional 5 minutes, allowing the clams to heat through.

  2. 4

    Add Cream

    Pour in the heavy cream and stir well. Allow the chowder to simmer for another 5 minutes without boiling.

Finish and Serve

  1. 5

    Final Touches

    Remove the bay leaf and adjust seasoning to taste. If the chowder is too thick, you can add a little more clam juice or water to reach your desired consistency.

  2. 6

    Serve

    Ladle the clam chowder into bowls and serve hot with crusty bread or crackers.

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