New England Clam Chowder Recipe

Clean the Clams

Rinse the fresh clams under cold water to remove any dirt or sand. Place them in a bowl of cold water for about 30 minutes to help release any trapped sand.

Chop the Vegetables

Dice the potatoes, onion, celery, and carrot into small, even pieces to ensure they cook uniformly.

Cook the Clams

In a large pot, add the cleaned clams and cover them with water. Bring to a boil and cook until they open (about 5-7 minutes). Discard any clams that do not open. Remove the clams, chop them into pieces, and set aside.

Sauté Vegetables

In the same pot, melt the butter over medium heat. Add the diced onion, celery, and carrot, and sauté for about 5 minutes until softened.

Add Potatoes and Broth

Add the diced potatoes, chicken broth, bay leaves, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

Combine Ingredients

Stir in the chopped clams, heavy cream, and milk. Simmer for an additional 5 minutes, stirring occasionally. Remove the bay leaves before serving.

Garnish and Serve

Sprinkle chopped parsley on top of the chowder before serving for added flavor and presentation.