A hearty chowder of clams, potatoes, cream, and vegetables—warm, savory, and perfect for chilly days.
# Components:
→ Seafood
01 - 2 pounds fresh clams, scrubbed and rinsed (or 1 pound canned clams, drained, liquid reserved)
→ Vegetables
02 - 2 medium potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, diced
05 - 1 medium carrot, diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped
→ Dairy
08 - 3 tablespoons unsalted butter
09 - 1 cup heavy cream
10 - 1 cup whole milk
→ Liquids
11 - 1 1/2 cups bottled clam juice or reserved clam liquid
12 - 1 1/2 cups low-sodium chicken stock
→ Pantry
13 - 1/4 cup all-purpose flour
14 - 2 bay leaves
15 - 1/2 teaspoon dried thyme
16 - Salt and freshly ground black pepper, to taste
→ Optional Garnish
17 - Chopped chives or extra parsley
# Directions:
01 - If using fresh clams, scrub thoroughly under running water. Place clams in a large pot with 2 cups of water and bring to a boil. Cover and steam for 6 to 8 minutes until shells open. Discard any unopened clams. Remove clams, strain and reserve liquid, chop meat; set aside.
02 - In a large soup pot or Dutch oven, melt butter over medium heat. Add onion, celery, carrot, and garlic; sauté for 5 minutes, stirring occasionally, until softened.
03 - Sprinkle flour over the vegetables and stir well. Cook for 2 minutes to develop a roux.
04 - Gradually whisk in clam juice (or reserved liquid), chicken stock, and milk, ensuring contents remain smooth with no lumps.
05 - Add diced potatoes, bay leaves, and dried thyme. Bring mixture to a simmer and cook for 12 to 15 minutes, until potatoes are tender.
06 - Stir in chopped clams and heavy cream. Gently simmer for 5 to 7 minutes, stirring occasionally. Adjust seasoning with salt and pepper to taste.
07 - Remove bay leaves from chowder. Stir in chopped parsley.
08 - Ladle chowder into bowls. Garnish with additional parsley or chives as desired. Serve hot.
