scoma’s famous clam chowder
inspired by
@scomasrestaurantApr 28 2025
•
45m
•
Serves 6
Recipe information
Choice of soup/salad
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Base Ingredients
Preparation
1. Sauté Vegetables
In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables are soft, about 5 minutes.
2. Add Potatoes and Broth
Stir in the diced potatoes, chicken or vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
3. Thicken the Chowder
In a separate bowl, whisk together the flour and milk until smooth. Gradually add this mixture to the pot, stirring constantly. Continue to cook for another 5-10 minutes until the chowder thickens.
4. Add Clams and Cream
Stir in the clams and heavy cream. Season with salt and black pepper to taste. Heat through, but do not boil.
5. Serve
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with chopped parsley.