Gas Lamp Spicy Clam Chowder Recipe

Prepare aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 6–8 minutes.

Add heat and aromatics

Add the minced garlic, minced jalapeño, smoked paprika, cayenne, and thyme. Cook, stirring constantly, for 1–2 minutes until fragrant but not browned.

Make a roux

Sprinkle the flour over the softened vegetables and stir well to combine. Cook the flour for 2–3 minutes, stirring, to remove the raw flour taste and develop a light golden color.

Deglaze and build broth

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes. Then slowly whisk in the chicken/seafood stock, clam juice, and the reserved clam cooking liquid if using, smoothing out any lumps from the roux.

Simmer potatoes

Add the cubed potatoes and bring the mixture to a simmer. Reduce heat to medium-low and simmer until the potatoes are tender, about 12–15 minutes.

Add milk and cream

Stir in the whole milk and heavy cream and heat gently until the chowder is just warmed through but not boiling, about 3–4 minutes. Taste and adjust seasoning with salt and pepper as needed.

If you prefer a thicker chowder with body, remove about 1 cup of the cooked potatoes and mash them in a bowl, then return the mashed potatoes to the pot and stir to thicken. If using corn, stir in the frozen corn now and heat through for 2–3 minutes.

Add clams

Fold in the chopped clams or the steamed fresh clams (with any reserved meat). Warm gently for 2–3 minutes until the clams are heated through. Do not overcook fresh clams to avoid rubbery texture.

Brighten and season

Stir in the lemon juice, Worcestershire sauce, and hot sauce. Taste and adjust heat with additional hot sauce or cayenne if desired. Check salt and pepper and add more if needed.

Finish and serve

Ladle the chowder into bowls and garnish with chopped parsley, sliced green onions, and a drizzle of smoked hot paprika or chili oil if using for extra smoky heat. Serve with crusty bread or oyster crackers.