Clam Chowder Recipe

Inspired by The Common Man Roadside Millyard

Time50m

Serves4

Served with oyster crackers

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Frequently paired with

The best thing to pair and share with Clam Chowder

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IWA Sake, IWA 5, Assemblage 2

smooth · rich · umami

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Ingredients

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Base Ingredients

2 cups Clams (chopped)

2 cups Potatoes (diced)

1 cup Onion (chopped)

1 cup Celery (chopped)

3 cloves Garlic (minced)

Liquids

4 cups Chicken broth

1 cup Heavy cream

Seasonings

2 leaves Bay leaves

1 tsp Thyme (dried)

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

Finishing Touches

1 cup Oyster crackers

2 tbs Fresh parsley (chopped)

Method

Preparation

Prepare the Vegetables

Dice the potatoes, chop the onion and celery, and mince the garlic. Set aside.

Prepare the Clams

If using fresh clams, steam them until they open, then chop. If using canned clams, drain and set aside.

Cooking

Sauté the Vegetables

In a large pot over medium heat, add a splash of oil and sauté the chopped onion, celery, and minced garlic until translucent, about 5 minutes.

Add Potatoes and Broth

Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.

Add Clams and Seasonings

Stir in the chopped clams, bay leaves, thyme, salt, black pepper, and paprika. Simmer for an additional 10 minutes.

Incorporate Cream

Remove the bay leaves and slowly stir in the heavy cream. Allow the chowder to heat through for another 5 minutes, stirring occasionally.

Serving

Garnish and Serve

Ladle the clam chowder into bowls, sprinkle with chopped fresh parsley, and serve with oyster crackers on the side.