Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 2 medium potatoes, peeled and diced
  • 4 cups clam juice or broth
  • 1 cup milk or non-dairy milk
  • 1 pound fresh clams, cleaned
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish
  • Oyster crackers or crusty bread slices (optional)

Instructions:

  1. Melt butter in a large pot over medium heat. Add diced onions, celery, and carrots; sauté until softened (about 5-7 minutes).
  2. Stir in diced potatoes, clam juice, and thyme. Bring to a gentle simmer and cook until potatoes are tender (about 15 minutes).
  3. In a separate pot, steam the cleaned clams until they open (about 5 minutes). Discard any that remain closed.
  4. Once potatoes are tender, add steamed clams (shucked and chopped if large) and milk. Stir to combine; allow to warm through (about 5 minutes).
  5. Season with salt and pepper to taste. Ladle chowder into bowls, garnish with parsley, and serve hot.