Jul 14 2026
Restaurants›Amherst Oyster Bar›Clam Chowder Recipe

Clam Chowder Recipe

Inspired by Amherst Oyster Bar
Time45m
Serves6

Make Clam Chowder Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Garnish

Method

Preparation

  1. 1

    Prepare the Clams

    If using fresh clams, scrub them under cold water and steam them for about 5-7 minutes until they open. Remove from heat, and let cool. Reserve the liquid and chop the clams. If using canned clams, drain and chop them.

  2. 2

    Chop Vegetables

    Peel and dice the potatoes, chop the onion and celery, and set aside.

Cooking

  1. 3

    Cook the Vegetables

    In a large pot, melt the butter over medium heat. Add the chopped onion and celery, sauté until softened, about 5 minutes.

  2. 4

    Add Potatoes and Seasonings

    Add the diced potatoes, salt, black pepper, thyme, and bay leaf to the pot. Stir to combine.

  3. 5

    Add Liquid

    Pour in the reserved clam juice (if using fresh clams) and enough water to cover the potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

  4. 6

    Make the Roux

    In a separate bowl, mix the flour with a little bit of milk to create a smooth paste. Gradually add the remaining milk and cream to the roux, whisking until smooth.

  5. 7

    Combine and Simmer

    Once the potatoes are tender, stir in the roux mixture to the pot. Add the chopped clams. Continue to cook, stirring frequently, for another 10 minutes until thickened.

  6. 8

    Final Adjustments

    Taste and adjust seasoning with more salt and pepper if needed. Remove the bay leaf before serving.

Serving

  1. 9

    Garnish and Serve

    Ladle the chowder into bowls and garnish with chopped parsley and crumbled bacon. Serve hot.

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