Clam Chowder Recipe
Recipe information
Make Clam Chowder in just 45m. Now England. No other meat than clams
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Ingredients
Base Ingredients
Preparation
Cooking
3. Cook the Clams
In a large pot, add the cleaned clams and clam juice. Bring to a boil and then reduce to a simmer for about 5-7 minutes, or until the clams open. Remove the clams from the pot and set aside. Strain the clam juice and set it aside as well.
4. Sauté Vegetables
In the same pot, melt the butter over medium heat. Add the diced onion and celery. Sauté for about 5 minutes until they are soft and translucent.
5. Add Potatoes and Seasonings
Add the chopped potatoes, thyme, bay leaf, and the strained clam juice to the pot. Bring to a boil, then reduce heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
6. Finish with Cream
Once the potatoes are cooked, stir in the heavy cream and season with salt and black pepper to taste. Cook for an additional 5 minutes on low heat.
7. Add Clams
Remove the pot from heat and stir in the cooked clams. Let it sit for a few minutes to allow the flavors to meld.
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