New England Clam Chowder - Quart Recipe

Preparation

1. 1

   Cook the Aromatics

   In a large pot, melt the butter over medium heat. Add the chopped onion and celery, sauté until the onion is translucent, about 5-7 minutes.

2. 2

   Add the Potatoes

   Stir in the diced potatoes and cook for an additional 5 minutes, allowing them to slightly soften.

3. 3

   Pour in the Broth

   Add the chicken or vegetable broth to the pot, along with the thyme and bay leaf. Bring the mixture to a boil, then reduce heat and let it simmer for about 15-20 minutes, or until the potatoes are tender.

4. 4

   Incorporate the Clams

   Once the potatoes are tender, add the chopped clams to the pot. Stir well and let cook for another 5 minutes.

5. 5

   Finish with Cream

   Pour in the heavy cream and stir to combine. Season with salt and black pepper to taste. Let the chowder heat through for an additional 5 minutes without boiling.

6. 6

   Serve

   Remove the bay leaf from the chowder. Ladle the chowder into bowls and serve hot.