Clam Chowder Recipe

Prepare clams (if using fresh)

If using fresh whole clams (1 lb), rinse thoroughly under cold water and scrub shells. In a large pot, add 1 cup water and clams, cover and steam over medium heat until clams open, about 6–8 minutes. Remove clams as they open and reserve the steaming liquid. When cool enough to handle, remove clam meat from shells and chop coarsely. Strain the reserved steaming liquid through a fine-mesh sieve or coffee filter and reserve up to 1 cup; discard grit. If using canned clams, drain and reserve the canned clam juice to use with stock (no steaming step needed).

Combine stocks

In a medium bowl or measuring cup combine the 4 cups chicken/seafood stock with up to 1 cup reserved clam juice (or canned clam juice). Set aside.

Make roux

In a large heavy-bottomed pot or Dutch oven, melt 4 Tbsp butter over medium heat. Add 3 Tbsp flour and whisk constantly for 1–2 minutes until the mixture becomes a pale paste and smells slightly toasty (do not brown). This roux will thicken the chowder.

To the roux, add the diced onion and celery. Cook, stirring occasionally, until they are softened and translucent, about 5–6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the cubed potatoes, thyme, and bay leaf. Pour in the combined stock and clam liquid, scraping any browned bits from the bottom of the pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Once the potatoes are tender, remove and discard the bay leaf. Ladle about 1.5 cups of the hot broth into a heatproof measuring cup and slowly whisk in the milk and heavy cream to temper them (this prevents curdling). Pour the milk/cream mixture back into the pot and stir to combine. Gently simmer (do not boil) for 3–5 minutes to slightly thicken the chowder.

Add the chopped clam meat and continue to heat gently for 2–3 minutes until clams are warmed through. Taste and season with sea salt and freshly ground black pepper, adjusting to preference. If using, stir in 1 tsp lemon juice and 1 tsp hot sauce. Fold in chopped parsley and cooked crumbled bacon if desired.

If you prefer a thicker, creamier chowder, remove about 1 cup of the chowder (potatoes and all), mash it with a fork or potato masher, then stir the mashed portion back into the pot to thicken naturally. Reheat gently until everything is hot but not boiling.

Serve the chowder hot in bowls, garnished with additional chopped parsley, a grind of black pepper, and extra bacon or oyster crackers on the side.