Chowder

4/1/2025

Prep Time: 20 minutes | Cook Time: 40 minutes

Description

A traditional homemade chowder laden with chunks of potato, onions, and clams nestled in a thick, creamy, flavorful broth. A Pinch of thyme and bay leaves give a subtle earthy tone, which balances the richness of the creamy base.

Ingredients

• 1.5 Pound of clams, fresh and cleaned
• 2 Large potatoes, cubed
• 1 Large onion, diced
• 2 Celery stalks, chopped
• 2 Cups of clam juice
• 2 Cups of heavy cream
• 1/2 Cup of unsalted butter
• 1 Teaspoon of dried thyme
• 2 Bay leaves
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish
• Oyster crackers (optional)

Optional Ingredients

• 2-3 Cloves of garlic, minced: Intensifies the depth of flavor by adding a pungent, slightly sweet tone.
• 4 Strips of bacon, fried and crumbled: Adds a smoky, salty dimension to the chowder, complementing the sweetness of the clams.
• 1/2 Cup of white wine: Enhances the overall flavor profile of the soup by adding a hint of acidity and brightness.

Estimated Time

• Prep time: 20 minutes
• Cook time: 40 minutes

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion, celery, and optional garlic. Cook until vegetables are softened, about 7-10 minutes.
2. Add the potatoes, clam juice, bay leaves, and thyme to the pot. Bring the mixture to a simmer and cook until the potatoes are tender, about 15-20 minutes.
3. Add the clams to the pot. Cover and cook until the clams have opened, around 5-10 minutes. Discard any clams that have not opened.
4. Stir in the heavy cream, and optional crumbled bacon and white wine. Season with salt and pepper to taste.
5. Let the chowder simmer for an additional 5 minutes, allowing all the flavors to blend together.
6. Ladle into bowls, garnish with fresh parsley, and serve with oyster crackers if you like.

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