Clam Chowder Recipe

Preparation

1. 1

   Prepare the Clams

   If using fresh clams, clean and steam them until they open. Remove from shells and chop coarsely. If using canned clams, drain and set aside.

2. 2

   Sauté Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onions and celery, sautéing until they are soft and translucent, about 5-7 minutes.

3. 3

   Add Seasonings

   Stir in the thyme, salt, and black pepper. Cook for another minute to release the flavors.

4. 4

   Make the Roux

   Sprinkle the flour over the vegetable mixture, stirring constantly for about 2 minutes to create a roux.

5. 5

   Combine Liquids

   Gradually whisk in the chicken broth, ensuring no lumps remain. Bring the mixture to a simmer.

6. 6

   Add Potatoes

   Add the diced potatoes and bay leaves to the pot. Cook until the potatoes are tender, about 15-20 minutes.

7. 7

   Incorporate Clams and Cream

   Once the potatoes are tender, stir in the chopped clams and heavy cream. Let it simmer for an additional 10 minutes.

8. 8

   Finish and Garnish

   Remove the bay leaves and adjust seasoning if necessary. Serve hot, garnished with chopped parsley and crumbled bacon.