Creamy Clam Chowder Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   If using fresh clams, scrub them under running water to remove any sand. If using canned clams, drain and rinse them.

2. 2

   Cook the Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until softened.

3. 3

   Add Potatoes

   Stir in the diced potatoes and continue to cook for an additional 5 minutes.

4. 4

   Make the Roux

   Sprinkle the flour over the vegetable mixture and stir well to coat the vegetables. Cook for 2 minutes, stirring constantly.

5. 5

   Add Broth and Seasonings

   Gradually whisk in the chicken broth while stirring to avoid lumps. Add the salt, black pepper, thyme, and bay leaf. Bring the mixture to a boil, then reduce to a simmer.

6. 6

   Simmer

   Let the chowder simmer for about 15-20 minutes, or until the potatoes are tender.

7. 7

   Stir in Clams and Half-and-Half

   Add the prepared clams and half-and-half to the pot. Stir well and heat through for an additional 5 minutes, but do not boil.

8. 8

   Serve

   Remove the bay leaf, serve hot in bowls, and enjoy your creamy clam chowder!