Clam Chowder Recipe
New England style clam chowder with fresh clams.
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Ingredients
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Base Ingredients
Garnishes
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold water, scrubbing the shells to remove any sand or debris.
- 2
Cooking
- 3
Cook the Clams
In a large pot, add the cleaned clams and 2 cups of the chicken broth. Cover and cook over medium heat until the clams open, about 5-10 minutes. Once opened, remove the clams, reserving the broth, and set aside.
- 4
- 5
Add Potatoes and Broth
Add the diced potatoes, reserved clam broth, remaining chicken broth, bay leaves, thyme, salt, and black pepper. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- 6
Combine Ingredients
Once the potatoes are tender, stir in the heavy cream and add the reserved clams (chopped if desired). Remove bay leaves and heat through for another 5 minutes.
Serving
- 7
Garnish and Serve
Ladle the clam chowder into bowls and garnish with fresh parsley and bacon bits. Serve hot.