Jul 14 2026
Restaurants›The Windmill & Bar 51›Clam Chowder Recipe

Clam Chowder Recipe

Inspired by The Windmill & Bar 51
Time1h
Serves4

served FRIDAY only

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Ingredients

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Base Ingredients

Liquids

Seasonings

Method

Preparation

  1. 1

    Prepare the Clams

    In a large bowl, soak the clams in cold water for about 30 minutes to remove any sand or grit. Rinse them under running water and set aside.

  2. 2

    Chop Vegetables

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

Cooking

  1. 3

    Cook the Aromatics

    In a large pot over medium heat, add a splash of oil. Add the chopped onion and celery, cooking until they are soft, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.

  2. 4

    Add the Potatoes and Broth

    Add the diced potatoes to the pot and pour in the chicken broth. Add thyme and bay leaves, and bring to a boil. Once boiling, reduce heat and simmer until potatoes are tender, about 15-20 minutes.

  3. 5

    Add the Clams and Cream

    Once the potatoes are tender, add the prepared clams and heavy cream to the pot. Stir well and cook until the clams open, which should take about 5-7 minutes. Discard any clams that do not open.

  4. 6

    Season the Chowder

    Season with salt and black pepper to taste. Remove bay leaves before serving.

Serving

  1. 7

    Serve

    Ladle the clam chowder into bowls and garnish with chopped parsley. Serve hot and enjoy!

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