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Next, add the clam juice, followed by one and a half cups each of chicken stock and whole milk. Stir continuously to blend and to scrape up any flavorful bits that may have stuck to the bottom of the pot.
5. Season and Simmer:
At this stage, season your base with salt and black pepper and let it simmer, stirring occasionally. Add the diced potatoes and a bay leaf. Bring to a boil, then reduce to a simmer for approximately 15 minutes, or until the potatoes are tender.
The Final Touches
The beauty of clam chowder is in its simplicity. After cooking the potatoes, stir in one and a half cups of half-and-half and the canned clams, ensuring not to overcook them. This keeps the clams tender and prevents them from becoming rubbery.