New England Clam Chowder Recipe

Clean clams

Rinse clams under cold running water and discard any with cracked shells or that do not close when tapped. Scrub to remove sand and grit.

Steam clams

In a large covered pot, bring 4 cups water to a boil. Add clams, cover, and steam until shells open, about 6–8 minutes. Remove clams with tongs as they open and transfer to a bowl to cool. Discard any clams that did not open.

Reserve clam liquid and meat

Strain the pot juices through a fine-mesh sieve lined with cheesecloth or a coffee filter into a bowl to remove sand. Measure out 2 cups of the strained clam liquid; if you have less, top with bottled clam juice to reach 2 cups. When clams are cool enough to handle, remove meat from shells and coarsely chop half (reserve the other half as larger pieces).

Deglaze with sherry

Add 3 tablespoons dry sherry to the reserved clam liquid and set aside for later addition to the chowder.

In a large heavy-bottomed pot over medium heat, melt 4 tablespoons butter. Add diced onion, celery, and carrot (mirepoix) and cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes.

Stir in minced garlic, fresh thyme, and the bay leaf and cook until fragrant, about 1 minute.

Sprinkle 3 tablespoons flour over the softened vegetables and stir constantly for 1–2 minutes to cook out the raw flour taste and form a light roux.

Slowly whisk in the reserved clam liquid and clam juice mixture to the roux, ensuring no lumps remain. Bring the mixture to a simmer.

Add the cubed potatoes to the pot. Reduce heat to medium-low, cover partially, and simmer until potatoes are tender, about 12–15 minutes.

Lower heat to gentle simmer. Stir in 2 cups whole milk and 1 cup heavy cream. Heat gently—do not boil—to avoid curdling, and cook until chowder is heated through and slightly thickened, about 5–7 minutes.

Add chopped and larger pieces of clam meat to the chowder and warm through for 2–3 minutes. Taste and adjust seasoning with up to 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

Stir in 3 tablespoons dry sherry (the reserved sherry-clam liquid) and the optional 1 tablespoon butter for a glossy finish. Remove and discard the bay leaf.

Ladle chowder into bowls and garnish with chopped parsley and sliced chives. Serve hot with oyster crackers or crusty bread.