Choose the right base: Use a combination of cream and milk for richness.
Use fresh, high-quality clams for the best flavor.
Don’t skip the roux: A flour and butter mixture helps thicken the soup.
Let the vegetables cook properly before adding liquids.
Add potatoes in small chunks for perfect texture.
Season gradually: Taste and adjust with salt, pepper, and herbs.
Add a touch of thyme or bay leaves for a subtle herbal note.
Season with salt and pepper to taste, balancing the flavors.
Top with fresh parsley and a squeeze of lemon for a zesty finish.
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