Classic New England Clam Chowder

1. Rinse the clams under cold water to remove any grit or sand. In a large pot, place the clams with 2 cups of water. Cover and steam over high heat for about 5-10 minutes until the clams open. Discard any unopened clams. Remove the clams from the shells, chop them, and set aside. Strain and reserve the clam broth.

2. In a large soup pot, heat the olive oil over medium heat. Add the diced onions, celery, and garlic. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

3. Add the bay leaves, dried thyme, dried oregano, and cayenne pepper to the pot. Stir well to combine.

4. Pour in the fish or clam stock and reserved clam broth. Bring the mixture to a simmer.

5. Add the diced potatoes to the pot and cook until they are tender, about 15-20 minutes.

6. Stir in the chopped clams and heavy cream. Season with salt and pepper to taste. Simmer for another 10-15 minutes to allow the flavors to meld together.

7. Remove the bay leaves from the chowder. Adjust seasoning if needed.

8. Serve the New England Clam Chowder hot, garnished with chopped fresh parsley.

- For a thicker chowder, you can mash some of the potatoes against the side of the pot to release their starch.

- Add a splash of white wine for extra depth of flavor.

- Serve with oyster crackers or crusty bread on the side.