Classic clam chowder brings to mind cozy nights spent ... Add in the potatoes, thyme, and bay leaf and allow the mixture to come to a boil. Then reduce the heat and allow the chowder to simmer ...

In a large skillet over medium heat, combine clams, 2 cups clam juice and water. Bring to a rolling boil, reduce to simmer and steam, covered, 5–7 minutes or until clams open, shaking pot ...

Add the clam cooking liquor and stir until thickened. Add the milk, cream, bay leaf, potatoes and cod. Bring to the boil then turn the heat down and simmer for 5 minutes until the cod is cooked.