Clam Chowder Recipe

Clean and steam clams

If using fresh clams, scrub shells under cold water and discard any open clams that do not close when tapped. In a medium pot, combine 1 cup water and 1 cup clam juice (or 2 cups bottled clam juice) and bring to a simmer. Add clams, cover, and steam until clams open, about 6–8 minutes. Remove clams as they open and set aside to cool. Reserve the cooking liquid by straining through a fine mesh sieve or cheesecloth; this is your clam broth. Discard any clams that did not open.

Chop clams

When clams are cool enough to handle, remove meat from shells and roughly chop. If using canned clams, drain but reserve the juice and chop clams if whole.

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the diced potatoes and stir to coat in the butter and aromatics. Pour in the reserved clam broth plus any additional bottled clam juice and 1 cup water (total roughly 3 cups liquid including reserved juice). Add the bay leaf and thyme. Bring the mixture to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

In a small bowl or measuring cup, whisk the flour into 1/4 cup of the milk until smooth to make a slurry (or sprinkle flour over softened vegetables and stir to combine for a roux-style). If using the slurry method, whisk it into the pot once potatoes are tender. If using the roux style, sprinkle the 1.5 tbsp flour over the vegetables and stir for 1–2 minutes before adding liquids to cook out the raw flour taste.

Reduce heat to low. Stir in the remaining milk and the heavy cream. Heat gently — do not boil aggressively — until the chowder is warmed through and slightly thickened, about 5–7 minutes. If the chowder becomes too thick, add up to 1/2 cup extra milk or clam juice to reach desired consistency.

Add the chopped clams to the pot and warm them through for 2–3 minutes (do not overcook or clams become tough). Remove and discard the bay leaf and thyme sprigs. Taste and season with salt and freshly ground black pepper, adjusting to preference.

If using bacon, cook diced bacon in a small skillet over medium heat until crisp. Drain on paper towels.

Ladle the chowder into bowls, garnish with chopped parsley, optional crispy bacon pieces, and chives. Serve hot with oyster crackers or crusty bread.