Clam Chowder Recipe
Rich and creamy clam chowder with fresh clams.
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Ingredients
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Base Ingredients
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold running water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
- 2
Prepare the Vegetables
Peel and dice the potatoes into small cubes. Chop the onion and celery into fine pieces. Mince the garlic cloves.
Cooking
- 3
Cook the Clams
In a large pot, add the cleaned clams and 2 cups of chicken broth. Bring to a boil over medium heat. Cover and steam the clams until they open, about 5-7 minutes. Remove the clams from the pot and set aside, discarding any that did not open.
- 4
- 5
Add Potatoes and Broth
Stir in the diced potatoes, thyme, bay leaves, and the remaining chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
- 6
Thicken the Chowder
In a small bowl, mix the flour with a bit of water to create a slurry. Stir this mixture into the pot to thicken the chowder. Cook for an additional 5 minutes.
- 7
Finish the Chowder
Pour in the heavy cream and stir to combine. Remove the pot from heat, then add the cooked clams back into the chowder. Season with salt and black pepper to taste.
Serving
- 8
Serve Hot
Ladle the clam chowder into bowls and garnish with additional black pepper or fresh herbs, if desired. Enjoy your rich and creamy clam chowder!