Cannon Chowder Recipe
A rich and creamy chowder filled with fresh clams.
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Ingredients
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Base Ingredients
Liquids
Seasonings
Garnishes
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold water to remove any sand or grit. Discard any clams that are open and do not close when tapped.
- 2
Chop Vegetables
Peel and dice the potatoes. Chop the onion, celery, and carrots into small pieces. Mince the garlic cloves.
Cooking
- 3
- 4
Add Garlic and Seasonings
Stir in the minced garlic, thyme, bay leaves, salt, and black pepper. Cook for another 1-2 minutes until fragrant.
- 5
Add Potatoes and Broth
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- 6
Add Clams and Wine
Once the potatoes are tender, add the cleaned clams and white wine. Cover the pot and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- 7
Finish with Cream
Stir in the heavy cream and let the chowder simmer for another 5 minutes. Adjust seasoning if needed.
Serving
- 8
Serve Chowder
Ladle the chowder into bowls, garnish with chopped fresh parsley, and serve with lemon wedges on the side.