Chowder Head Recipe

Cooking Directions

1. 1

   Prepare the Ingredients

   Rinse the clams under cold water to remove any sand or grit. Dice the potatoes, chop the onion and celery, and mince the garlic.

2. 2

   Cook the Vegetables

   In a large pot, melt the butter over medium heat. Add the chopped onion and celery, sautéing until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

3. 3

   Add Potatoes and Broth

   Stir in the diced potatoes and pour in the chicken or vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

4. 4

   Add Clams and Corn

   Add the rinsed clams and corn kernels to the pot. Continue to simmer until the clams open and the corn is tender, about 5-7 minutes.

5. 5

   Finish with Cream and Seasoning

   Stir in the heavy cream and dried thyme. Season with salt and black pepper to taste. Heat through without boiling.

6. 6

   Serve

   Ladle the chowder into bowls and serve hot, garnished with fresh herbs if desired.