Boston Clam Chowder Recipe

Directions

1. 1

   Prepare the Clams

   Start by cleaning the fresh clams thoroughly under cold water to remove any sand or grit.

2. 2

   Cook the Bacon

   In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.

3. 3

   Sauté the Vegetables

   Add the butter to the pot with the bacon fat. Once melted, add the chopped onion, diced celery, and minced garlic. Sauté for about 5 minutes until the vegetables are soft.

4. 4

   Add Flour

   Sprinkle the all-purpose flour over the sautéed vegetables and stir to combine. Cook for about 2 minutes to remove the raw flour taste.

5. 5

   Incorporate the Potatoes

   Peel and dice the potatoes into small cubes. Add them to the pot and stir well.

6. 6

   Add Broth and Seasonings

   Pour in the chicken broth, then add the thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes until the potatoes are tender.

7. 7

   Cook the Clams

   Add the cleaned clams to the pot and cover. Cook for about 5-10 minutes, or until the clams have opened. Discard any that do not open.

8. 8

   Finish the Chowder

   Stir in the heavy cream and crumbled bacon. Allow the chowder to heat through for an additional 5 minutes.

9. 9

   Garnish and Serve

   Remove the bay leaf, and garnish with chopped parsley. Serve hot with crusty bread.