House New England Clam Chowder Recipe

Purge and steam fresh clams

If using fresh clams, scrub shells and rinse under cold water. Place clams in a large pot with 1/2 cup water, cover, and steam over medium-high heat until shells open, about 5–8 minutes. Discard any unopened clams. Reserve the steaming liquid by passing it through a fine-mesh sieve lined with paper towel to remove grit and add to clam juice. Remove clam meat from shells and roughly chop; reserve.

If using only canned clams, drain the can into a bowl, reserve the juice for the stock, and chop the clam meat coarsely. Combine with reserved clams from fresh clams if using both.

Prepare vegetables: peel and dice potatoes into 1/2-inch cubes, finely dice onion and celery, mince garlic, and chop parsley. Keep thyme leaves ready.

Sweat aromatics

In a heavy-bottomed Dutch oven or large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and celery with a pinch of salt and sweat until translucent and softened, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Push the vegetables to the side, add the remaining 1 tablespoon butter to the cleared space, then sprinkle the 3 tablespoons flour over the vegetables. Stir continuously to coat and cook the flour for 2 minutes to remove raw flavor, creating a blond roux.

Add liquids and potatoes

Slowly whisk in the reserved clam juice and the chicken/seafood stock until smooth. Add the diced potatoes, bay leaf, thyme, Old Bay, and black pepper. Bring to a gentle simmer and cook until potatoes are tender, about 10–12 minutes.

Temper dairy and thicken

Reduce heat to low. Stir the whole milk into the pot. Simmer gently—do not boil—about 3–4 minutes to incorporate. Stir in the chopped clams and heavy cream. Warm through on low for 3–5 minutes; avoid boiling once cream is added to prevent separation.

Taste and adjust seasoning with kosher salt and additional black pepper as needed. If the chowder is too thick, thin with up to 1/4 cup additional clam juice or milk to reach desired consistency.

Remove and discard the bay leaf. Stir in chopped parsley and lemon juice (if using) right before serving for brightness.

Ladle chowder into warmed bowls and garnish with an extra sprinkle of parsley and a grind of black pepper. Serve with oyster crackers or toasted sourdough on the side.