New England Clam Chowder Recipe

Cooking Instructions

1. 1

   Sauté the Vegetables

   In a large pot, melt the butter over medium heat. Add the diced onion and celery, and sauté until they are soft and translucent, about 5 minutes.

2. 2

   Add the Potatoes

   Add the diced potatoes to the pot, stirring to combine with the onion and celery.

3. 3

   Make the Base

   Sprinkle the flour over the vegetable mixture and stir well to coat. Cook for an additional 2 minutes.

4. 4

   Add the Broth

   Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add the thyme, bay leaf, salt, and black pepper.

5. 5

   Simmer the Chowder

   Bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.

6. 6

   Add the Clams and Cream

   Once the potatoes are tender, add the chopped clams and heavy cream to the pot. Stir to combine and heat through for another 5 minutes, but do not boil.

7. 7

   Serve

   Remove the bay leaf, garnish with chopped parsley, and serve hot.