Clam Chowder Recipe

Cooking Instructions

1. 1

   Prepare the Clams

   Rinse the fresh clams under cold water to remove any sand or grit. Place them in a bowl of fresh water for about 30 minutes to help them purge any remaining sand.

2. 2

   Cook the Bacon

   In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and place it on a paper towel to drain. Leave the bacon fat in the pot.

3. 3

   Sauté the Vegetables

   In the same pot with the bacon fat, add the chopped onion and celery. Sauté for about 5 minutes until the onion is translucent. Add minced garlic and cook for an additional minute.

4. 4

   Add Potatoes and Broth

   Add the diced potatoes, chicken broth, thyme, bay leaf, salt, and pepper to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

5. 5

   Cook the Clams

   Add the rinsed clams to the pot. Cover and cook for about 5-7 minutes, or until the clams have opened. Discard any unopened clams.

6. 6

   Finish the Chowder

   Stir in the heavy cream and butter until melted and combined. Crumble the cooked bacon and add it back to the chowder. Adjust seasoning with additional salt and pepper if needed.

7. 7

   Serve

   Ladle the clam chowder into bowls, garnish with fresh parsley, and serve hot with fresh bread on the side.