New England Clam Chowder Recipe

Prepare clams (if using fresh)

If using fresh clams in shell, scrub and rinse them. Steam in about 1 cup water until they open (4–7 minutes). Reserve the steaming liquid by straining through a fine sieve or coffee filter to remove grit; you should have about 1–2 cups. Remove clams from shells and chop coarsely. If using canned chopped clams, drain or reserve juice according to preference and use as noted.

In a heavy-bottomed pot over medium heat, melt 2 tablespoons butter. Add the diced onion and celery and sweat gently until translucent, about 6–8 minutes; do not brown. Add the minced garlic and thyme and cook 30–60 seconds until fragrant.

Add the reserved clam liquid (or the 2 cups clam juice listed) and the chicken or fish stock to the pot. Add the bay leaf and bring to a gentle simmer.

Add the cubed potatoes to the simmering broth. Maintain a gentle simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Make a roux-style thickener

Meanwhile, melt the remaining 2 tablespoons butter in a small skillet over medium heat. Sprinkle in the 3 tablespoons flour and whisk constantly for 2–3 minutes to cook the raw flour taste but do not let it brown — you want a blond roux. Slowly whisk about 1/2 cup of the hot potato-broth into the roux to loosen, then whisk the roux mixture back into the main pot to thicken the chowder. Alternatively, for a slightly lighter method, whisk the 3 tablespoons flour with 2 tablespoons cold water to make a slurry and stir into the simmering pot. Stir and simmer 3–5 minutes until the broth begins to thicken.

Lower the heat to medium-low. Stir in the milk and heavy cream. Heat gently — do not boil — for 5–7 minutes to allow flavors to meld and the chowder to thicken further. If you prefer thinner chowder, add additional stock or milk a splash at a time.

Add the chopped clams (from fresh clams or canned clams) to the pot and warm through for 2–3 minutes; overcooking will make the clams tough. Remove and discard the bay leaf.

Season with the 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting as needed. Stir in chopped parsley and sliced chives or green onion.

Ladle chowder into bowls and garnish with additional chopped parsley/chives and a grind of cracked black pepper. Serve with oyster crackers or crusty bread.