Chowder Recipe

Cooking Directions

1. 1

   Sauté Vegetables

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

2. 2

   Add Flour

   Stir in the flour and cook for another 2 minutes to create a roux, stirring constantly.

3. 3

   Add Broth and Potatoes

   Gradually whisk in the chicken or vegetable broth, then add the diced potatoes. Bring to a boil.

4. 4

   Simmer

   Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.

5. 5

   Add Clams and Cream

   Stir in the chopped clams, heavy cream, salt, black pepper, thyme, and bay leaf. Heat through for another 5 minutes, but do not boil.

6. 6

   Serve

   Remove the bay leaf, ladle the chowder into bowls, and garnish with chopped parsley before serving.