Clam Chowder Recipe

Clean and steam fresh clams

Rinse clams under cold water, discard any with cracked shells or that remain open when tapped. In a large pot, combine bottled clam juice and 2 cups water and bring to a simmer over medium-high heat. Add cleaned clams, cover, and steam until clams open, about 6–8 minutes. Remove clams with tongs as they open; reserve cooking liquid. When cool enough to handle, remove clam meat from shells and coarsely chop. Reserve both chopped clams and strained cooking liquid. Discard any unopened clams and shells.

If using only canned clams, skip steaming and reserve canned clam juice to use in place of some bottled clam juice.

In a large heavy-bottomed pot or Dutch oven, melt butter over medium heat. Add diced onion, celery, and carrot. Cook, stirring occasionally, until vegetables are softened and the onion is translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Sprinkle the flour over the softened vegetables and stir for 1–2 minutes to cook the raw flour taste, forming a light roux that will thicken the chowder.

Add the bay leaf and thyme, stirring to combine.

Add the diced potatoes to the pot and stir to coat with the roux and vegetables.

Carefully pour in the reserved clam cooking liquid (or the bottled clam juice plus water if you skipped steaming) and bring the mixture to a gentle simmer. Scrape up any browned bits from the bottom of the pot.

Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes. Stir occasionally so potatoes cook evenly and do not stick.

Once potatoes are tender, stir in the whole milk and heavy cream and continue to heat gently — do not boil — until just warmed through, about 4–6 minutes. Simmering vigorously after adding cream can cause separation; keep it at a gentle simmer.

Add the chopped fresh clams and/or drained canned chopped clams to the simmering chowder and heat through for 2–3 minutes. Taste and add the 1 tsp salt if needed and the ground black pepper. Remove and discard the bay leaf.

Stir in the chopped parsley and lemon juice. Adjust seasoning to taste with additional salt and pepper.

If you prefer a thicker chowder, remove about 1 cup of the cooked potato pieces and mash them roughly against the side of the pot, then stir back into the soup.

Ladle chowder into bowls and garnish with additional parsley and crushed crackers or oyster crackers. Serve immediately.