Crown Clam Chowder Recipe

Crown Clam Chowder Directions

1. 1

   Prepare the clams

   Rinse the fresh clams under cold water to remove any sand or grit. Place them in a pot with enough water to cover them and bring to a boil. Once boiling, cover and steam for about 5-7 minutes, or until the clams have opened. Remove from heat and set aside to cool. Once cool, take the clams out of their shells and chop them into small pieces.

2. 2

   Cook the bacon

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and place it on a paper towel to drain. Once cooled, crumble the bacon into small pieces and set aside. Leave the bacon drippings in the pot.

3. 3

   Sauté vegetables

   In the same pot with the bacon drippings, add the butter, onion, and celery. Sauté over medium heat for about 5 minutes, or until the onions are translucent.

4. 4

   Add potatoes and clams juice

   Add the diced potatoes and clams juice to the pot. Bring to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender.

5. 5

   Combine all ingredients

   Stir in the chopped clams, heavy cream, thyme, black pepper, and salt. Let the chowder simmer for an additional 5-10 minutes to meld the flavors together.

6. 6

   Serve

   Ladle the chowder into bowls and garnish with crumbled bacon and chopped parsley. Serve hot.