Clam Chowder Recipe

In my years of working as a professional chef, I have had the pleasure of perfecting this Clam Chowder recipe, ensuring that every spoonful is packed with flavor and texture. The key to a delicious clam chowder lies in the quality of ingredients used. Fresh clams are a must for the best flavor, and I always prefer to use Yukon Gold potatoes for their creamy texture and rich, buttery flavor.

To begin this recipe, start by cooking a diced onion and celery in a large pot until they are soft and translucent. This will help to build the base flavors of the chowder. Next, add in the diced potatoes and clam juice, allowing them to simmer until the potatoes are tender. This step is crucial for creating a thick and hearty chowder.

Once the potatoes are cooked, add in the clams and cook until they are heated through. Finally, stir in heavy cream and season the chowder with salt, pepper, and a pinch of dried thyme for extra depth of flavor. Let the chowder simmer for a few more minutes to allow all the flavors to meld together.

Serve this Clam Chowder hot, garnished with fresh parsley and a sprinkle of paprika for a touch of color. Whether you are cooking for a crowd or just craving a cozy meal at home, this recipe is sure to become a favorite in your repertoire. Enjoy this delicious and comforting dish that will warm you up from the inside out.