Clam Chowder Recipe – D'Open Kitchen Culinary School

Ingredients

• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 1 onion diced
• 1/2 teaspoon dried thyme
• 3 tbsp all-purpose flour
• 1 cup milk
• 1 cup vegetable stock
• 200 g chopped clams juices reserved
• 1 bay leaf
• 2 russet potatoes peeled and diced
• 1 cup cream + milk
• Kosher salt and freshly ground black pepper to taste
• 2 tbsp chopped fresh parsley leaves