Instructions:
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Prep the Seafood: If using fresh shrimp, peel and devein them, then chop them into bite-sized pieces. If using canned clams, drain and reserve the liquid. Rinse the clams if using fresh. Set the seafood aside.
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Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrot, and celery. Sauté the vegetables for 4–5 minutes, until they soften and the onion becomes translucent.
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Make the Roux: Sprinkle the flour over the vegetables and stir to combine. Cook the flour for about 1 minute to form a roux. This will thicken the chowder and give it a creamy consistency.
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Add the Broth and Potatoes: Gradually add the chicken broth, stirring constantly to prevent lumps. Once the broth is incorporated, add the diced potatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10–15 minutes, or until the potatoes are tender.
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Add the Seafood: Stir in the shrimp and clams, including the reserved clam juice (if using canned clams). Add the thyme and bay leaves. Let the chowder simmer for an additional 5–7 minutes, or until the shrimp are pink and cooked through, and the clams have opened.
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Finish with Cream: Pour in the heavy cream and stir to combine. Let the chowder simmer for another 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.
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Serve: Remove the bay leaves and discard. Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve with a side of crusty bread for dipping.
