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Ingredients
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Seafood
Meat
Dairy
Vegetables
Seasoning
Liquids
Method
Preparation
- 1
Prepare the Clams
Rinse the fresh surf clams under cold water to remove any sand or debris. If they are closed, tap them lightly; if they do not open, discard them.
- 2
Chop Vegetables
Dice the yellow onion, chop the celery stalks, and peel and cube the large potato into small pieces.
- 3
Cook Bacon
In a large pot over medium heat, cook the bacon slices until crispy. Remove from the pot and drain on paper towels. Once cooled, crumble the bacon into small pieces.
Cooking
- 4
- 5
Add Garlic and Seasoning
Mince the garlic cloves and add them to the pot along with thyme, bay leaf, salt, and black pepper. Cook for an additional 2 minutes, stirring frequently.
- 6
Add Potatoes and Broth
Stir in the cubed potato and chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
- 7
Incorporate Clams and Cream
Add the rinsed surf clams and heavy cream to the pot. Stir gently and simmer for another 5-7 minutes until the clams open and the chowder is heated through.
- 8
Finish with Butter and Bacon
Stir in the butter until melted, and then add the crumbled bacon back into the chowder. Taste and adjust seasoning if necessary.