Hemenway's Clam Chowder Recipe
Make Hemenway's Clam Chowder Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients
Method
Directions
Prepare the Clams
Rinse the fresh clams under cold water to remove any sand or grit. Set aside.
Cook the Bacon
In a large pot over medium heat, cook the bacon slices until crispy. Remove the bacon and set aside, leaving the drippings in the pot.
Add Potatoes and Spices
Stir in the diced potatoes, dried thyme, and bay leaves. Cook for an additional 3 minutes.
Add Broth
Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for about 15 minutes, or until the potatoes are tender.
Add Clams and Cream
Add the rinsed clams and heavy cream to the pot. Cook for an additional 10 minutes, or until the clams open up. Discard any clams that do not open.
Season and Serve
Season the chowder with salt and pepper to taste. Serve hot, garnished with crumbled bacon and chopped fresh parsley.