Clam Chowder Recipe

Directions

1. 1

   Prepare the clams

   Rinse the clams under cold water to remove any sand or grit. Place them in a pot with 1 cup of water, cover, and steam over medium heat until they open, about 5-7 minutes. Discard any clams that do not open. Remove the clams from their shells and chop them coarsely. Set aside.

2. 2

   Cook the vegetables

   In a large pot, melt the butter over medium heat. Add the diced onion, celery, and garlic. Sauté until the vegetables are soft, about 5 minutes.

3. 3

   Make the roux

   Stir in the flour and cook for 1-2 minutes until it is lightly golden.

4. 4

   Add broth and potatoes

   Gradually whisk in the chicken broth, making sure there are no lumps. Add the Yukon gold potatoes and bring to a boil. Reduce heat and let simmer until the potatoes are tender, about 15-20 minutes.

5. 5

   Finish the chowder

   Once the potatoes are cooked, stir in the heavy cream, chopped clams, salt, and black pepper. Allow to heat through for another 5 minutes.

6. 6

   Serve

   Ladle the chowder into bowls and garnish with chopped parsley. Serve with oyster crackers on the side.