Anthony's Clam Chowder (bowl) Recipe

Steam fresh clams

Rinse and scrub clams. In a large saucepan with a tight-fitting lid, add 1/2 cup of water and bring to a simmer. Add clams, cover, and steam until shells open, about 5–7 minutes. Remove clams as they open to a bowl. Discard any that do not open. When cool enough to handle, remove clam meat from shells and chop coarsely. Reserve clam cooking liquid by straining through a fine mesh sieve into a bowl; you should get about 1/4–1/2 cup. Combine reserved liquid with the canned clams and their liquid and set aside.

If using only canned clams, skip steaming and simply drain clams, reserving the liquid to add to the broth.

Cook bacon

In a large heavy pot or Dutch oven over medium heat, cook diced bacon until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel lined plate, leaving the bacon fat in the pot (about 2–3 tbsp).

Build the roux

Reduce heat to medium-low and add 3 tablespoons butter to the bacon fat. When butter melts, add the diced onion and celery. Sauté until translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Sprinkle the 3 tablespoons flour over the vegetables and stir well to coat; cook the flour for 1–2 minutes to remove the raw taste, stirring constantly.

Deglaze & simmer potatoes

Slowly whisk in the reserved clam liquid + canned clam liquid and 3 cups chicken or clam broth, scraping up any browned bits from the bottom. Add the cubed potatoes and bay leaf. Increase heat to bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook until potatoes are tender when pierced, about 12–15 minutes.

Finish chowder with dairy

Once potatoes are tender, stir in the whole milk and heavy cream. Warm the chowder gently over low heat — do not boil after adding milk and cream to prevent curdling. Add the canned clams (with their liquid) and chopped fresh clams. Simmer very gently for 3–4 minutes to heat the clams through.

Season and combine

Return the crisped bacon (reserve a tablespoon for garnish if desired) to the pot. Stir in fresh thyme (if using), 1 teaspoon salt, and 1 teaspoon ground black pepper. Taste and adjust seasoning — add more salt, pepper, or a splash of clam juice if needed.

Finish and serve

Remove and discard the bay leaf. Stir in 1 teaspoon fresh lemon juice and optional hot sauce. Ladle chowder into bowls, garnish with chopped parsley and reserved bacon. Serve immediately with oyster crackers or crusty bread.