Clam Chowder Recipe

Prepare clams (if using fresh)

If using fresh clams in shell: scrub shells and rinse. Place clams in a large pot with 2 cups water (or 2 cups clam juice) and bring to a simmer over medium heat, covered, until clams open — about 6–8 minutes. Remove clams with tongs; reserve cooking liquid by straining through a fine sieve or cheesecloth into a bowl. Discard any unopened clams. Remove clam meat from shells and chop coarsely. You should end up with about 2 cups chopped clams and ~2 cups strained clam liquid. If using canned clams, drain and reserve clam juice to use with stock; chop clams if large.

In a medium bowl, combine reserved clam liquid (or canned clam juice), stock, and 1 cup water. Set aside.

In a large heavy pot or Dutch oven, melt 2 tablespoons butter over medium heat. Add diced onion, celery, and carrots (if using). Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Add minced garlic and thyme; cook 30–60 seconds until fragrant.

Add diced potatoes and bay leaf; stir to combine with vegetables.

Push the vegetables slightly to one side of the pot. Add remaining 2 tablespoons butter to the cleared space and melt. Sprinkle the flour into the butter and stir constantly to form a roux, cooking 1½–2 minutes to remove raw flour taste (do not let it brown).

Slowly pour the reserved clam-stock mixture into the pot in a steady stream while whisking or stirring to combine with the roux, ensuring no lumps form. Bring mixture to a gentle simmer and cook until potatoes are tender, about 12–15 minutes.

Once potatoes are tender, reduce heat to low. Stir in milk and heavy cream and heat gently — do not boil — until soup is warmed through and slightly thickened, about 4–6 minutes.

Add chopped clams to the pot and heat just until clams are warmed through, 1–2 minutes (overcooking clams makes them rubbery).

Taste and season with sea salt and freshly ground black pepper. Keep in mind canned clams or clam juice can be salty; adjust accordingly.

Stir in lemon juice and chopped parsley. If using cooked bacon, sprinkle crumbled bacon into the soup or reserve for garnish.

Remove and discard the bay leaf. Ladle chowder into bowls and garnish with additional parsley and freshly ground pepper if desired.