Clam Chowder Recipe
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
Liquid Ingredients
Seasonings
Garnish
Method
Preparation
- 1
Prepare the clams
Rinse the fresh clams under cold water to remove any sand or grit. Place them in a pot with about 1 cup of water, cover, and steam for about 5-7 minutes until they open. Discard any clams that do not open. Remove the clams from their shells and chop coarsely. Reserve the broth.
- 2
Cooking
- 3
Sauté the vegetables
In a large pot, melt a tablespoon of butter over medium heat. Add the chopped onion and celery, sautéing until they are soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.
- 4
Add the potatoes and seasonings
Stir in the diced potatoes, bay leaves, thyme, paprika, salt, and black pepper. Pour in the fish stock or clam juice along with the reserved clam broth. Bring the mixture to a boil.
- 5
Simmer the chowder
Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- 6
Add clams and cream
Stir in the chopped clams and heavy cream. Allow the chowder to heat through for another 5 minutes. Adjust seasoning with salt and pepper to taste.
Serving
- 7
Garnish and serve
Ladle the clam chowder into bowls. Garnish with fresh parsley and bacon bits. Serve hot with crusty bread on the side.