Clam Chowder Recipe

Clean and Steam Fresh Clams

Rinse clams under cold running water, scrubbing shells to remove grit. Discard any open clams that do not close when tapped. In a large pot, add 1 cup water and bring to a simmer over medium-high heat. Add clams, cover, and steam until shells open, about 5–8 minutes. Remove clams as they open and set aside to cool slightly. Reserve the steaming liquid by pouring through a fine-mesh strainer lined with paper towel or cheesecloth to remove grit; you should end up with about 1/2 cup of strained clam liquor.

Shuck and Chop

When cool enough to handle, remove clam meat from shells. Coarsely chop half the clam meat and leave the remainder in larger pieces for texture. Combine chopped canned clams (with their juices) and the reserved strained steaming liquid; set aside.

Melt butter in a heavy-bottomed pot or Dutch oven over medium heat. Add diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant but not browned.

Stir in the cubed potatoes and thyme; cook for 1–2 minutes with the aromatics to coat the potatoes in butter.

If using, pour the white wine into the pot to deglaze, scraping any browned bits from the bottom; simmer 1–2 minutes to reduce slightly.

Sprinkle the flour over the vegetable mixture and stir to combine. Cook, stirring, for 1–2 minutes to remove the raw flour taste. Gradually whisk in the stock and the reserved clam liquor (and canned clam juices). Bring to a gentle simmer and add the bay leaf. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Once potatoes are tender, reduce heat to low. Stir in the chopped and larger clam pieces, heavy cream, and milk. Warm gently — do not boil — for 3–5 minutes until clam meat is cooked through and flavors meld. Remove bay leaf.

Taste and season with kosher salt and freshly ground black pepper. Remember canned clams and clam liquor add saltiness, so start conservatively. Adjust thickness: if too thick, stir in up to 1/2 cup more milk or stock; if too thin, simmer gently to reduce, or mash 1/2 cup of the cooked potatoes against the side of the pot and stir to thicken.

Ladle clam chowder into warmed bowls. Garnish with chopped fresh parsley and an extra grind of black pepper. Serve with oyster crackers or toasted sourdough if desired.