Dinghy Of Clam Chowder Recipe

If using fresh clams

Rinse clams under cold water, scrub shells to remove grit. In a large pot add 2 cups water or a mix of water and white wine, bring to a simmer, add clams, cover and steam until shells open (5–8 minutes). Remove clams with tongs as they open; reserve cooking liquid, strain through a fine mesh to remove sand and set aside. When cool, remove clam meat from shells and chop coarsely.

If using canned clams

Measure 2 cups of the canned clam juice (add water to reach 2 cups if needed) and set aside. Drain and coarsely chop the canned clam meat; reserve separately.

In a heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add diced onion, celery and carrot. Sauté until vegetables are softened and translucent, about 6–8 minutes, stirring occasionally so they do not brown.

Stir in the flour and cook, stirring constantly, for 1½–2 minutes to create a blond roux; this cooks the raw flour taste and will thicken the chowder.

Slowly whisk in the reserved clam cooking liquid (or canned clam juice) and the chicken/vegetable stock, making sure to blend the roux without lumps. Bring to a gentle simmer.

Add the diced potato, thyme sprigs and bay leaf. Simmer gently until potatoes are tender, about 10–12 minutes. Stir occasionally to prevent sticking.

Once potatoes are tender, reduce heat to low. Stir in the milk and heavy cream and warm through gently — do not boil after adding milk and cream to avoid curdling. Cook for 3–4 minutes until soup is hot and slightly thickened.

Add the chopped clam meat to the pot and warm for 2–3 minutes until heated through. Season with Worcestershire sauce, hot sauce (if using), kosher salt and freshly ground black pepper. Taste and adjust seasoning.

Remove thyme sprigs and bay leaf. Ladle chowder into bowls.

Top each bowl with chopped chives or parsley and a sprinkle of cracked black pepper. Add chopped cooked bacon if desired and scatter buttered oyster crackers or serve with crusty bread on the side.

Serve with lemon wedges for diners who want a bright squeeze of acid. Chowder tastes best warm; leftovers keep tightly covered in refrigerator for up to 3 days.