New England Clam Chowder Recipe

Prepare clams (if using fresh)

If using fresh littleneck clams, scrub shells under cold water and steam 1 pound of clams in 1 cup water and 1 cup clam juice over medium-high heat until they open (about 5–7 minutes). Reserve the steaming liquid by straining it through a fine sieve into a bowl and set aside. Remove clams from shells and chop coarsely. If using canned clams, drain and reserve the liquid; no steaming necessary.

Peel and dice onion; dice celery; peel and cube potatoes into 1/2-inch pieces; chop parsley and slice chives if using.

In a large, heavy-bottomed pot or Dutch oven over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning occasionally. Remove bacon to a paper towel-lined plate and reserve the bacon fat in the pot. When cool, crumble the bacon and set aside for garnish.

If the pot has less than 2 tablespoons of fat after removing bacon, add butter to bring the fat to 2–3 tablespoons total.

Add the diced onion and celery to the hot fat and sauté over medium heat until softened and translucent, about 6–8 minutes. Stir occasionally to prevent browning—this chowder should remain pale.

Add the 3 tablespoons of butter (if not already added) and melt. Sprinkle in the 3 tablespoons of flour and stir constantly to make a light blond roux, cooking 2–3 minutes to remove raw flour taste but not letting it brown.

Slowly whisk in the reserved clam steaming liquid (or the reserved canned clam juice) plus the 3 cups bottled clam juice and 1 cup water, ensuring there are no lumps. Add the bay leaf.

Add the cubed potatoes. Bring the mixture to a gentle simmer over medium heat and cook until potatoes are tender, about 12–15 minutes.

Once potatoes are fork-tender, reduce heat to low. Stir in the 2 cups whole milk and 1 cup heavy cream and warm gently—do not boil after dairy is added or the cream may separate. Simmer on low for 5 minutes to thicken.

Stir in the chopped clams and heat through for 2–3 minutes. Taste and season with up to 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper, adjusting to taste. Add 1 teaspoon Tabasco (more or less to preference) and stir in 2 tablespoons chopped parsley.

Remove and discard the bay leaf. If you prefer a chunkier chowder, keep as is. For a slightly thicker, creamier texture, ladle about 1 cup of the chowder into a blender, puree until smooth, and stir it back into the pot (do so carefully and vent to avoid pressure).

Ladle the chowder into warm bowls. Top each bowl with crumbled bacon, a sprinkle of chopped chives (optional), a few oyster crackers, and an extra dash of Tabasco if desired.

Serve immediately with additional oyster crackers on the side.