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Instructions for Clam Chowder Recipe.
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1.
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Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine.
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Add wine, water, and bouquet garni to a large saucepan and bring to a simmer.
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Add the clams, cover with a lid and cook until clams open.
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Strain the clams into a bowl, reserving both the juice and clams.
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2.
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Return the pan to the heat, add olive oil and cook over medium-high heat.
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Add bacon and cook until crispy, then add onion and cook for 1 minute.
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Add garlic and cook for 30 seconds.
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Add celery and carrot and cook until tender.
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Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated without letting roux brown.
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Add more oil if mixture seems dry.
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3.
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Add 1 more fresh thyme sprig and place the strained clam cooking liquid back into the pan.
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Bring to a simmer for 30 minutes or until vegetables are tender.
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Add potato, milk, lemon juice, and cayenne and continue to simmer until potatoes are tender.
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Meanwhile, remove clams from their shells and roughly chop.
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Add clams back into the pan along with cream; season to taste with salt and pepper.
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Heat soup, stirring until clams are heated through.
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Remove from heat.
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4.
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Ladle soup into serving bowls and garnish with croutons and a sprig of fresh thyme.
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Serve immediately.
