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Ingredients
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Chowder Base
Serving
Method
Chowder Preparation
- 1
Prepare the Clams
In a large pot, add the fresh clams and cover them with water. Bring to a boil and then simmer for about 5-10 minutes until the clams open. Discard any that remain closed. Remove the clams and chop them coarsely, reserving the liquid.
- 2
- 3
Add Potatoes and Broth
Add the diced potatoes to the pot. Pour in the reserved clam liquid and the chicken or vegetable broth. Stir in the thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.
- 4
Finish the Chowder
Once the potatoes are cooked, add the chopped clams and heavy cream to the pot. Stir well and let it cook for an additional 5 minutes. Adjust seasoning if necessary.
Serving the Chowder
- 5
Prepare the Bread
While the chowder is simmering, slice the loaf of bread into thick slices. Optionally, you can toast them lightly in an oven for a few minutes.
- 6
Serve
Ladle the chowder into bowls and serve hot with the sliced bread on the side.
