Clam Chowder

Updated at: Thu, 17 Aug 2023 10:31:27 GMT

Step 1

Chop the celery, dice the onion and mince the garlic. Melt the 2 tablespoons of butter in a pot and sweat the celery onion, and garlic. Peel and cubed potatoes to small 1/4 inch cubes. Add potatoes to your pot add 3 tablespoons of flour into the mix and stir. Cook for 3 to 4 minutes on medium heat. Pour in the chicken stock, the bottle of clam juice and the reserve clam juice from your canned clams. Set clams aside. I only use Gordon’s cocktail clams. They are pricey and they are worth it. You can find them online. I ordered from Amazon. Salt and pepper to taste add the bay leaves fresh thyme and simmer for 20 minutes. Combine 8 to 10 ounces of the heavy cream with the remaining 1 tablespoon of butter, whisk together, add it into your chowder and stir. Simmer another 10 minutes. Check your potatoes for doneness. Adjust your seasonings. I usually end up playing with the salt and pepper or a little. And I like it clammy, so I will go a little heavier on the clam juice too. Turn your burner off. Little into a bowl, garnish with fresh parsley in a few shakes of a nice paprika.

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