Earls Famous Clam Chowder Recipe

If using fresh clams: scrub shells and rinse. In a large pot, add 400 ml water and bring to a simmer. Add clams, cover, and steam until shells open (4–7 minutes). Remove clams to a bowl, reserve the cooking liquid by straining through a fine sieve into a bowl and topping up with additional bottled clam juice or water to equal 400 ml if needed. When cool enough to handle, remove meat from shells; chop coarsely and refrigerate. Discard any unopened shells. If using canned clams, drain cans, reserve the juices and set chopped clams aside.

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced dry-cured bacon. Cook, stirring occasionally, until the bacon is crisp and has rendered its fat, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve the fat in the pot (leave about 1–2 tablespoons of fat).

Add 1 tablespoon olive oil and 2 tablespoons butter to the bacon fat in the pot. When butter has melted and is foaming, add the diced onion, celery and carrot. Sauté over medium heat until the vegetables are softened and the onion is translucent, about 6–8 minutes.

Add the minced garlic, thyme sprigs and bay leaf and cook, stirring, for 1 minute until fragrant.

Sprinkle the 3 tablespoons of flour over the softened vegetables and stir continuously for 2 minutes to cook the raw flour taste and form a light roux, coating the vegetables.

Slowly whisk in the reserved clam cooking liquid (or 400 ml clam juice) and 250 ml cold water in a steady stream to prevent lumps. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Add the diced potatoes and bring the pot to a simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Stir in the diced tomatoes and simmer for 3 minutes to warm them through and integrate their flavor.

Reduce heat to low. Stir in the whole milk and heavy cream and heat gently until just below a simmer — do not boil after cream is added to prevent splitting, about 4–6 minutes.

Add the chopped clam meat and reserved cooked bacon to the pot and gently heat through for 2–3 minutes. Taste and adjust consistency: if chowder is too thick, stir in up to 60–120 ml additional milk or clam juice to reach desired texture.

Season with sea salt, freshly ground black pepper, Worcestershire sauce, hot sauce (if using), and lemon juice. Remove and discard the thyme sprigs and bay leaf.

Stir in chopped parsley (reserve a little to sprinkle on bowls at service). Keep chowder warm over the lowest heat setting until ready to serve, stirring occasionally so it doesn’t stick.

Ladle chowder into warmed bowls. Top each serving with a sprinkle of the reserved crisp bacon and remaining chopped parsley. Serve with crusty bread or oyster crackers and an extra lemon wedge on the side.