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Menu

Clam Chowder

 

The Team

by The Team

   Back to Blog
Serves4 serves
Prep time15 minutes
Cook time30 minutes
Ready in45 minutes

Ingredients

  • 1 dozen littleneck clams
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 medium potatoes, peeled and diced
  • 1 cup clam juice (from the clams)
  • 1 cup chicken or vegetable broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 bay leaf

Instructions

  1. Prepare the Clams:
    • Scrub the clams under cold water to remove any sand or grit.
    • In a large pot, add the clams and cover with water. Bring to a boil over medium heat. Cook for about 5 minutes, or until the clams have opened. Discard any clams that remain closed.
    • Remove the clams from the pot, reserving 1 cup of the clam broth. Chop the clams into bite-sized pieces and set aside.
  2. Cook the Vegetables:
    • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and celery. Cook for about 5 minutes, or until softened.
    • Add the minced garlic and cook for an additional 1 minute.
  3. Make the Base:
    • Add the diced potatoes, clam juice, chicken or vegetable broth, and bay leaf to the pot. Bring to a simmer and cook for about 10-15 minutes, or until the potatoes are tender.
  4. Thicken the Chowder:
    • In a separate saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, for about 2 minutes to form a roux.
    • Gradually whisk in the milk and cream, cooking until the mixture thickens and is smooth.
  5. Combine and Finish:
    • Add the roux mixture to the pot with the vegetables and potatoes. Stir to combine.
    • Add the chopped clams, dried thyme, dried parsley, salt, and pepper. Simmer for an additional 5-7 minutes, or until heated through and slightly thickened.
  6. Serve:
    • Remove the bay leaf and discard.
    • Ladle the chowder into bowls and garnish with fresh parsley.

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