Clam Chowder

Method

• Step-by-Step Method for Clam Chowder
• Dice potatoes into small, even cubes and set aside.
• Dice onion finely and place in a separate bowl.
• Dice celery stalks evenly and keep prepared.
• Open cans of clams, drain clams, and reserve the clam juice.
• In a saucepan, melt butter over medium heat until foaming subsides.
• Add diced onion and celery to the melted butter; sauté until softened and translucent.
• Sprinkle flour evenly over the vegetables; cook and stir until flour forms a pale, smooth roux (about 2 minutes).
• Gradually add chicken broth, whisking to prevent lumps; blend until smooth.
• Slide diced potatoes into the pot.
• Pour in reserved clam juice for added flavor.
• Add bay leaf and sprinkle in thyme.
• Season mixture lightly with salt and pepper.
• Simmer soup until potatoes become fork-tender (about 12–15 min).
• Lower heat to prevent boiling.
• Add drained clams and cream; stir gently to combine.
• Warm through without boiling for another 3–4 minutes, allowing flavors to meld.
• Taste and adjust salt and pepper if necessary; remove bay leaf.
• Serve chowder in warm bowls, garnished with fresh thyme or cracked pepper if desired.
• Pair with oyster crackers, crusty bread, or a light green salad for balance.
• For plating: Use a wide, shallow bowl and spoon clams and vegetables evenly for good visual appeal.