Clam Chowder Recipe

Cook bacon (if using)

If using bacon, heat a large heavy-bottomed pot over medium heat. Add diced bacon and cook until fat is rendered and bacon is crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve drippings in the pot. Reduce heat to medium-low.

If not using bacon, melt the butter in the pot over medium-low heat.

Add the unsalted butter to the pot with bacon drippings (or alone) and let melt. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and half the sliced chives and cook until fragrant, about 30 seconds.

Sprinkle the all-purpose flour over the softened vegetables and stir to coat. Cook the roux for 1–2 minutes to remove the raw flour taste, stirring constantly, but do not let it brown.

Gradually pour in the clam juice while whisking to prevent lumps. Then add the chicken or vegetable broth and increase heat to bring the mixture to a gentle simmer.

Add the diced potatoes. Simmer until the potatoes are tender when pierced with a fork, about 10–12 minutes. Stir occasionally to prevent sticking.

Reduce heat to low. Stir in the whole milk and heavy cream and warm the soup gently; do not boil once dairy is added to avoid curdling. Heat until just steamy and warmed through, about 3–5 minutes.

Add the chopped clams (and any reserved clam liquid if using fresh clams) to the pot and warm through for 2–3 minutes—just long enough to heat the clams; avoid prolonged cooking which will toughen them.

Taste and season with kosher salt and freshly ground black pepper. Stir in the fresh lemon juice and fold in the reserved crisp bacon pieces (if using) and the remaining sliced chives.

Ladle the chowder into bowls. Garnish each bowl with an extra sprinkle of chives and a handful of oyster crackers served on the side or sprinkled on top.

Serve immediately.