Boston Clam Chowder Recipe
with clams, bacon & potatoes
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Ingredients
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Main Ingredients
Liquids
Seasonings
Garnish
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold running water to remove any sand or debris. Soak them in water for about 20 minutes to help them expel any sand.
- 2
Chop the Vegetables
Dice the potatoes into small cubes, chop the onion and celery, and mince the garlic cloves.
Cooking
- 3
Cook the Bacon
In a large pot over medium heat, cook the bacon slices until crispy. Remove the bacon, crumble it, and set aside, leaving the bacon fat in the pot.
- 4
- 5
Add Potatoes and Liquids
Stir in the diced potatoes, chicken broth, thyme, bay leaf, salt, black pepper, and paprika. Bring to a boil, then reduce the heat to a simmer and cover. Cook for about 15 minutes, or until the potatoes are tender.
- 6
Add Clams and Cream
Add the cleaned clams to the pot and pour in the heavy cream. Stir well and cover the pot. Cook for an additional 10 minutes, or until the clams have opened. Discard any clams that remain closed.
- 7
Finish the Chowder
Remove the bay leaf and stir in the crumbled bacon. Adjust seasoning with salt and pepper to taste.
Serving
- 8
Garnish and Serve
Ladle the chowder into bowls, garnish with fresh parsley, and serve hot with crusty bread.
