Clam Chowder Recipe

Prepare the Clams

If using fresh clams, rinse them under cold water to clean. If using canned clams, drain and set aside.

Chop the Vegetables

Dice the potatoes, chop the onion, and chop the celery into small pieces for even cooking.

Sauté the Aromatics

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

Add Garlic and Seasonings

Stir in the minced garlic, thyme, salt, and black pepper. Cook for another 1-2 minutes until fragrant.

Incorporate Potatoes and Broth

Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Add Clams and Cream

Stir in the prepared clams, heavy cream, and bay leaves. Simmer for an additional 5 minutes, until heated through.

Garnish and Serve

Remove bay leaves before serving. Ladle the chowder into bowls and garnish with crumbled bacon and chopped parsley.