New England Clam Chowder Recipe

If using fresh clams in shell: scrub and rinse clams, then steam in a covered pot with 1/2 cup water for 5–8 minutes until shells open. Reserve the cooking liquid, strain through a fine sieve or cheesecloth and set aside. Remove clams from shells and chop coarsely. Discard any unopened shells. If using canned clams, drain, reserve the liquid, and chop clams.

Peel and dice potatoes into 1/2-inch cubes so they cook evenly. Finely dice onion and celery, and mince garlic. Chop parsley and chives and set aside.

Sweat aromatics

In a large heavy-bottom pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and optional carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Make a roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to remove the raw flour taste and cook off a little. The mixture will thicken slightly.

Add liquids & potatoes

Slowly whisk in the reserved clam cooking liquid (or clam juice) and the chicken/vegetable stock until smooth. Add the diced potatoes, dried thyme, bay leaf, and about half of the black pepper. Bring to a gentle simmer, then reduce heat to medium-low. Simmer until potatoes are tender, about 12–15 minutes, stirring occasionally to prevent sticking.

Cream & clams

Once potatoes are tender, stir in the milk and heavy cream. Warm the mixture over low heat — do not boil (boiling can break the cream). Add the chopped clams and 1/2 to 1 tsp salt (adjust to taste), Worcestershire sauce, hot sauce if using, and the remaining black pepper. Simmer gently for 3–5 minutes just to heat the clams through and meld flavors.

Adjust seasoning & consistency

Taste and adjust salt, pepper, and hot sauce. If chowder is too thick, thin with additional milk, clam juice, or stock 2–4 tablespoons at a time to reach desired consistency. If too thin, simmer a few extra minutes to reduce, stirring frequently.

Remove and discard the bay leaf. Ladle chowder into warmed bowls. Sprinkle with chopped parsley and chives, and top with crumbled bacon if desired. Serve with oyster crackers or crusty bread alongside.

Leftovers: refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or stock to loosen if needed.