Clam Chowder Recipe

Clean and steam fresh clams (if using fresh)

If using fresh clams, rinse shells under cold water and discard any open shells that do not close when tapped. In a large pot, add 1 cup water and bring to a simmer. Add clams, cover, and steam until clams open, about 6–8 minutes. Remove clams with tongs; strain and reserve the steaming liquid (should be about 1 to 1 1/2 cups). When cool enough to handle, remove clams from shells and chop coarsely, discarding any that didn't open. If using canned clams, drain clams, reserving the can juice for use as part of the reserved clam juice.

Combine clam juices

Measure 2 cups total clam juice (use reserved steaming liquid plus canned/bottled clam juice or additional water/stock to reach 2 cups). Keep the liquid nearby for the chowder base.

In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add diced onion, celery, and carrot with a pinch of salt and cook, stirring occasionally, until softened, about 5–7 minutes. Add minced garlic and cook until fragrant, about 30 seconds.

Add the diced potatoes, thyme and bay leaf. Pour in the reserved clam juice and the chicken/vegetable stock (and the 1 cup water if using to adjust volume). Bring to a simmer and cook until potatoes are tender, about 12–15 minutes. Taste the broth and adjust heat so it simmers gently.

In a separate small saucepan or the cleared area of the main pot, melt the remaining 2 tablespoons butter over medium-low heat. Whisk in the flour and cook, stirring constantly, for 2–3 minutes until the raw flour smell is gone and the mixture is bubbly but not browned (this is a light roux).

Slowly whisk about 1/2 cup of the hot clam-and-potato broth into the roux to create a smooth slurry, then pour that slurry back into the main pot while whisking to incorporate. Simmer for 3–4 minutes to thicken and cook the flour.

Reduce heat to low. Stir in the heavy cream and whole milk, then add chopped clams (from fresh or canned). Warm gently; do not boil aggressively once cream is added to avoid splitting—heat until just simmering and the chowder is thickened, about 4–6 minutes.

Season with kosher salt and freshly ground black pepper to taste. If using, add lemon juice to brighten flavors. Remove and discard the bay leaf.

Ladle chowder into bowls, garnish with chopped parsley and crumbled bacon if using. Serve hot with crusty bread or oyster crackers.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to loosen.