Clam Chowder Recipe

Purge and Steam Fresh Clams

If using fresh clams, rinse shells under cold water and discard any that are cracked or open and do not close when tapped. In a large pot, add 1 cup of the clam juice and 1 cup of the stock, bring to a simmer. Add clams, cover, and steam until shells open, about 6–8 minutes. Remove clams with tongs as they open and set aside to cool. Reserve the cooking liquid (strain through a fine-mesh sieve or cheesecloth) and add back to the broth. Discard any unopened clams.

If using canned clams only, skip steaming. Reserve canned clam liquid and measure into the broth along with the fresh clam juice and stock.

In a large Dutch oven or heavy pot over medium heat, add diced bacon. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the fat in the pot (reserve crispy bacon for garnish).

Add butter to the hot bacon fat. When melted, add diced onion and celery. Cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sprinkle the flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes to remove the raw taste, stirring constantly to form a light roux with the fat and butter.

Slowly whisk in the reserved clam/stocker liquid (the 4 cups clam juice + stock mixture, including any reserved steaming liquid or canned clam juice) a little at a time to avoid lumps, then add remaining 1 cup stock if needed to reach about 6 cups total liquid. Add bay leaf, thyme sprigs, and peppercorns. Bring the mixture to a gentle simmer.

Add the peeled, cubed potatoes. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Once potatoes are tender, remove and discard the bay leaf, thyme sprigs, and peppercorns. Stir in the canned chopped clams (or reserved shelled clam meat) and the steamed clams (removed from shells) and warm through for 2–3 minutes; do not overcook clams or they will become rubbery.

Reduce heat to low. Slowly stir in the milk and then the heavy cream, heating gently until just warmed (do not boil after adding dairy or it may break). Taste and season with salt, freshly ground black pepper, and smoked paprika if using. If the chowder is too thick, stir in up to 1/2 cup more milk or stock to reach desired consistency.

Ladle chowder into warmed bowls. Sprinkle reserved crispy bacon and chopped parsley over each bowl. Serve with oyster crackers or crusty bread on the side.

Estimated leftovers and storage: Cool to room temperature, then 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 consistency.