Clam Chowder Recipe

Prepare clams (if using fresh)

If using fresh clams, scrub and rinse them. Steam clams in a covered pot with 1 cup water until they open (about 6–10 minutes). Reserve the steaming liquid by straining it through a fine sieve or coffee filter to remove grit — this can replace or supplement bottled clam juice. Remove clams from shells and chop coarsely. Reserve 1 to 1 1/2 cups chopped clam meat and up to 1 cup strained clam liquid.

In a medium skillet over medium heat, cook diced bacon until crisp, 6–8 minutes. Transfer bacon to a paper towel-lined plate, leaving rendered fat in the pan. Reserve bacon for garnish and to add back later.

In a large heavy-bottomed pot or Dutch oven, melt the unsalted 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 30–60 seconds until fragrant.

Sprinkle the all-purpose flour over the softened vegetables and stir to combine. Cook, stirring, for 1–2 minutes to remove the raw flour taste; this creates a light roux that will thicken the chowder.

Add the diced potatoes, clam juice (and reserved clam liquid if using fresh), and chicken or vegetable broth. Increase heat to medium-high and bring to a gentle simmer. Reduce heat to medium-low and cook until potatoes are tender, about 10–12 minutes.

Once the potatoes are tender, reduce heat to low. Stir in the whole milk and heavy cream gradually, heating gently — do not boil after adding milk and cream to prevent curdling. Simmer gently for 3–4 minutes until soup is warmed through and slightly thickened.

Stir in the chopped clams (reserve a small amount for garnish if desired), cooked bacon (reserve a little for garnish), fresh thyme, Worcestershire sauce, salt, and pepper. Heat for 1–2 minutes more to warm the clams through. Taste and adjust seasoning. If the chowder seems too thick, thin with up to 1/2 cup additional clam juice or milk.

If using lemon, stir in fresh lemon juice at the end to brighten flavors. Remove from heat.

Ladle chowder into bowls. Garnish with reserved chopped clams, crisp bacon pieces, chopped parsley, and sliced chives or green onions. Finish with a grind of cracked black pepper.

Serve hot with crusty bread or oyster crackers.