Clam Chowder Recipe

Cooking Directions

1. 1

   Prepare the Clams

   Rinse the fresh clams under cold water to remove any grit. Place them in a pot with 1 cup of water, cover, and steam until they open. Remove from heat, discard any unopened clams, and chop the meat. Reserve the liquid.

2. 2

   Cook the Bacon

   In a large pot, cook the bacon over medium heat until crispy. Remove and crumble the bacon, leaving the rendered fat in the pot.

3. 3

   Sauté Vegetables

   In the same pot, add butter, diced onions, and celery. Sauté until the onions are translucent.

4. 4

   Add Potatoes and Clam Juice

   Add diced potatoes and the reserved clam liquid along with clam juice. Bring to a boil, then reduce the heat and simmer until potatoes are tender, about 15 minutes.

5. 5

   Combine Clams and Dairy

   Stir in the chopped clams, heavy cream, and milk. Cook on low heat until heated through. Season with salt and black pepper to taste.

6. 6

   Serve

   Ladle the chowder into bowls, garnish with crumbled bacon and fresh parsley, and serve hot.