New England Clam Chowder Recipe

Clean and Steam Fresh Clams (if using fresh)

If using fresh littleneck clams, scrub shells under cold running water. In a large pot, combine 2 cups clam juice (or bottled clam juice) with 1 cup cold water. Add clams, cover, and bring to a simmer over medium-high heat. Steam until clams open, about 5–8 minutes. Remove clams as they open with tongs to a bowl. Once cool enough to handle, remove clam meat from shells and chop coarsely. Strain the cooking liquid through a fine-mesh sieve lined with a paper towel or cheesecloth into a bowl to remove grit and set aside. Discard any clams that did not open. If using canned clams, reserve the clam juice and skip steaming.

Measure out 2 cups reserved clam juice for the chowder base; if you have less, top up with bottled clam juice or low-sodium fish or vegetable stock so you have the 2 cups required.

In a large heavy-bottomed pot or Dutch oven, melt 4 tbs unsalted butter over medium heat until foaming but not browning.

Add the diced onion, diced celery, and optional diced carrot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add 2 tsp minced garlic and cook until fragrant, about 30 seconds.

Sprinkle 3 tbs all-purpose flour over the softened vegetables and stir to coat. Cook the flour with the vegetables for 1–2 minutes to remove the raw flour taste; this creates a light roux that will thicken the chowder.

Gradually whisk in the reserved clam juice and 1 cup cold water into the pot to avoid lumps. Add the bay leaves and thyme sprigs. Increase heat to bring the mixture to a gentle simmer.

Add the peeled and cubed russet potatoes to the simmering broth. Cover and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Taste the broth and adjust salt; start with 1 tsp fine sea salt, but reduce if your clam juice is very salty. Remove and discard bay leaves and thyme stems (if using fresh sprigs).

Lower heat to medium-low. Stir in 2 cups whole milk and 1/2 cup heavy cream. Heat gently—do not boil vigorously once dairy has been added or it may separate. Simmer gently for 4–6 minutes to warm through and allow flavors to meld.

Add the chopped clam meat (reserved from steaming or canned clams with juice drained and chopped) to the pot. Stir in 1 tsp Worcestershire sauce, 1/2 tsp freshly ground black pepper, and adjust salt to taste. Cook just until clams are warmed through, about 2–3 minutes for pre-cooked/canned clams, or a bit longer for fresh clams (do not overcook or they will become rubbery).

If the chowder is too thick, thin with up to 1/2 cup additional milk or clam juice; if too thin, simmer a few minutes uncovered to reduce. Re-check seasoning.

If using bacon, cook diced bacon in a small skillet over medium heat until crisp. Drain on paper towels and reserve for garnish. You can use 3 slices diced per batch.

Ladle chowder into bowls. Garnish with chopped fresh parsley, reserved crispy bacon (if using), a grind of cracked black pepper, and oyster crackers or crusty bread on the side. Serve hot with hot sauce on the table if desired.