Scoma’s Famous Clam Chowder Recipe

Preparation

1. 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. 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. 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. 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. 5

   Serve

   Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with chopped parsley.