New England-Style Clam Chowder
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Step 1 of 5
1 of 5
Discard broken clams and any open ones that do not close when tapped. Steam remaining clams with measured water in a covered pot for 4 to 6 minutes until open; discard unopened clams.
Suggested from the step’s words, “4 to 6 minutes”. Check it at 4 min; the step allows up to 6 min.
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What you are cooking with
- 1.5 kg Live clams, cleaned
- 300 ml Water
- 100 g Smoked bacon, diced
- 150 g Onion, diced
- 100 g Celery, diced
- 500 g Potato, peeled, diced
- 30 g Butter
- 35 g Plain wheat flour
- 600 ml Milk
- 200 ml Cream
- 2 g Thyme leaves
- 15 g Parsley, chopped
- as needed to top up strained clam liquid Additional water