Cup Of Oyster House Clam Chowder Recipe
Make Cup Of Oyster House Clam Chowder Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Ingredients
Cream and Seasoning
Method
Preparation
- 1
Clean the Clams
Rinse the fresh clams under cold water to remove any sand or grit. Soak them in a bowl of salted water for about 30 minutes to allow them to purge any remaining sand.
- 2
Chop the Vegetables
Dice the potatoes, onion, and celery into small, even pieces. Mince the garlic cloves.
- 3
Cook the Bacon
In a large pot over medium heat, cook the bacon slices until they are crispy. Remove the bacon, leaving the drippings in the pot, and crumble it for topping later.
Cooking the Chowder
- 4
- 5
Add Potatoes and Broth
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.
- 6
Incorporate the Clams
Add the cleaned clams, thyme, bay leaf, salt, and black pepper to the pot. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.
- 7
Finish with Cream
Remove the bay leaf and stir in the heavy cream. Let the chowder simmer for another 5 minutes to thicken slightly.
- 8