New England Clam Chowder Recipe

Reserve clam juice

Open canned clams and measure out 1 1/2 to 2 cups of the clam juice. Set aside. If using additional fresh or canned clams, chop coarsely and set aside separately.

In a medium pot over medium heat, combine the chicken/clam stock and 1 cup water. Add the reserved clam juice. Bring to a gentle simmer.

In a heavy-bottomed large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add diced onion and celery and cook, stirring occasionally, until softened and translucent, 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add the diced potatoes and stir to coat with the aromatics. Pour the simmering broth mixture into the pot with the vegetables, add the bay leaf, and bring to a gentle simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

While potatoes are simmering, melt the remaining 1 tablespoon of butter in a small skillet over low heat. Sprinkle in the flour and whisk to form a smooth roux. Cook, stirring constantly, for 1–2 minutes to remove the raw flour taste but do not let it brown.

Temper the roux: ladle 1/2 cup of the hot clam-broth from the simmering pot into the roux while whisking vigorously to create a smooth slurry. Return the slurry back to the main pot and stir well. This will thicken the chowder. Simmer 3–4 minutes to incorporate.

Lower heat to medium-low. Stir in the milk and then the heavy cream. Heat gently—do not boil—to avoid curdling. Cook until chowder is heated through and slightly thickened, about 5 minutes.

Add the chopped clams (fresh or canned) and fresh thyme. Heat just until clams are warmed through, 2–3 minutes. Taste and adjust consistency: if too thick, add up to 1/2 cup water or milk.

Remove and discard bay leaf. Stir in chopped parsley, lemon juice (if using), and season with salt, black pepper, and smoked paprika to taste. Stir gently to combine.

Ladle chowder into bowls and serve hot with oyster crackers or crusty bread. Garnish with extra parsley and a grind of black pepper.