For years this was our go-to clam chowder in the farm store... it's a Hama Hama mama 2.0 recipe, and she likes thyme.
Mom's Clam Chowder
This recipe originally called for 6 pounds of clams - we've retooled it a bit to accommodate the 5 pound bags we sell online, but if it feels heavy on the vegetables feel free to adjust quantities as needed. We use manila clams, but savories will work just as well. This is a simple, classic recipe... if you're not a fan of separating the meat from the shells, you can serve whole clams in the dish.
5 lbs clams - manila or savory
4 cups water
Yield 7 cups broth (add another 1 cup of chicken or vegetable stock depending on how soupy you like your chowder)
3 pieces bacon
3 celery stalks
1.5 lbs potatoes
3 garlic clove
1 bay leaf
1 tsp dried thyme
1 tsp ground black pepper
2.5 cups half & half
Salt to taste - although if you don't soak your clams, they'll be plenty salty
Rinse clams in fresh water. Drain and steam in water till just open. Discard shells, reserve meat and broth.
Chop bacon and sauté in pot. Add vegetables (onion, celery, garlic, carrots, potatoes) and seasonings and sweat till soft. Add broth and bring to a simmer. Simmer until potatoes are tender. Smash a 1/2 cup of cooked potato to thicken the soup. Add clam meat, return to a simmer. Remove from heat and add half & half. Serve immediately..