Clam Chowder Recipe

Cooking Instructions

1. 1

   Prepare the clams

   Rinse the fresh clams under cold water to remove any sand or grit. Place them in a pot with enough water to cover them and bring to a boil. Once boiling, cover and steam for 5-7 minutes until they open. Discard any clams that do not open.

2. 2

   Chop the vegetables

   Peel and dice the potatoes into small cubes. Finely chop the onion and celery. Mince the garlic.

3. 3

   Sauté the vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and garlic, and sauté until the onion is translucent, about 5 minutes.

4. 4

   Add potatoes and broth

   Add the diced potatoes, thyme, bay leaf, salt, and broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes.

5. 5

   Add clams and cream

   Once the potatoes are tender, add the steamed clams (discarding their shells) and heavy cream to the pot. Stir gently to combine and heat through, about 5 minutes. Adjust seasoning with pepper and more salt if needed.

6. 6

   Serve

   Remove the bay leaf before serving. Ladle the clam chowder into bowls and enjoy hot.