Jul 14 2026
Restaurants›Bettola Bistro›Clam Chowder Recipe

Clam Chowder Recipe

Inspired by Bettola Bistro
Time50m
Serves6

Make Clam Chowder Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base Ingredients

Liquids and Seasonings

Garnish

Method

Preparation

  1. 1

    Prepare the Vegetables

    Peel and dice the potatoes, chop the onion and celery, and dice the carrots. Set aside.

  2. 2

    Prepare the Clams

    If using fresh clams, clean and steam them until they open. Remove the meat and chop it, discarding the shells. If using canned clams, simply drain and set aside.

Cooking

  1. 3

    Sauté the Vegetables

    In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5-7 minutes until they are tender.

  2. 4

    Add the Broth and Potatoes

    Pour in the chicken or vegetable broth, then add the diced potatoes, thyme, bay leaves, salt, and black pepper. Bring to a boil.

  3. 5

    Simmer

    Reduce heat to low and let the mixture simmer for about 15-20 minutes, or until the potatoes are tender.

  4. 6

    Add Clams and Cream

    Stir in the chopped clams and heavy cream. Allow to heat through for an additional 5 minutes, stirring occasionally.

  5. 7

    Final Seasoning

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

Serving

  1. 8

    Garnish and Serve

    Ladle the clam chowder into bowls, garnish with chopped parsley and crumbled bacon (if using). Serve hot.

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