Dakota's Clam Chowder Recipe

Drain canned clams, reserving the clam juice. Measure out an additional 1 cup clam juice if available; if not, use 1 cup low-sodium stock to reach the liquid amount called for.

Peel and dice potatoes into 1/2-inch cubes. Finely dice onion, celery, red bell pepper, jalapeño (seeded for milder heat), and mince garlic. Chop cilantro and slice green onions for garnish.

Sweat aromatics

In a heavy-bottomed 4–6 quart pot, melt the butter over medium heat. Add the diced onion, celery, and red bell pepper. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and diced jalapeño and cook 1 more minute until fragrant.

Add potatoes and flour

Add the cubed potatoes to the pot and stir to coat in the butter and aromatics. Sprinkle the all-purpose flour evenly over the vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux that will thicken the chowder.

If using, pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce for 1–2 minutes. Then add the reserved clam juice (from the cans) plus the additional 1 cup clam juice or stock, and the 2 cups of low-sodium chicken or seafood stock. Stir to combine and bring the mixture to a gentle simmer.

Add smoked paprika, ground cumin, and dried oregano. Season lightly with half the salt and half the black pepper. Reduce heat to maintain a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Once potatoes are tender, stir in the chopped clams and heat until the clams are warmed through, about 2–3 minutes. Avoid prolonged cooking to prevent toughness.

Slowly stir in the whole milk and heavy cream to temper the chowder. Keep the heat on low and gently warm without boiling. Add the chopped chipotle in adobo a little at a time, tasting as you go to reach the desired smoky heat (about 1 tsp to start).

Adjust seasoning with remaining salt and black pepper. Stir in the fresh lime juice, chopped cilantro, and crushed red pepper flakes if using. If the chowder is thicker than you prefer, thin with up to 1/2 cup additional stock or milk.

Simmer gently for 2–3 minutes to marry flavors, keeping the chowder below a simmer to prevent dairy separation. Remove from heat.

Ladle chowder into warmed bowls. Garnish with sliced green onions and extra chopped cilantro. Serve immediately with crusty bread or oyster crackers on the side.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of milk or stock to restore creaminess if needed.