Clam Chowder Recipe

Clean and cook fresh clams

If using fresh littlenecks: scrub shells under cold water, discard any open clams that do not close when tapped. In a large pot bring 1 cup water to a boil, add clams, cover, and steam until they open (4–7 minutes). Remove clams as they open, reserve the cooking liquid by straining through a fine mesh or cheesecloth to remove grit, and set both clams and strained liquid aside. Remove clam meat from shells and chop coarsely; measure about 1 cup chopped clams. If using only canned clams, reserve the can juices and ignore fresh clam step.

Combine clam juice (reserved from fresh clams plus canned clam juice as needed) and fish or chicken stock in the pot and keep warm over low heat. You'll use about 4 cups of combined stock.

Cook bacon and aromatics

In a large heavy-bottomed pot or Dutch oven over medium heat, cook diced bacon until fat renders and bacon is crispy, about 6–8 minutes. Transfer bacon to a paper towel-lined plate leaving the fat in the pot.

Add butter to the pot with the bacon fat. When butter foams, add diced onion, celery, and carrot. Sauté over medium heat until translucent and softened, about 6–8 minutes. Add minced garlic, thyme, and bay leaf and cook 30–45 seconds until fragrant.

Make roux and simmer potatoes

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. Gradually whisk in the warm clam/stock mixture (start with about 2 cups) to avoid lumps. Once combined, add the remaining stock, then add cubed potatoes. Bring to a gentle simmer, reduce heat to medium-low, and cook until potatoes are tender, about 12–15 minutes.

Once potatoes are almost tender, stir in the canned chopped clams (with their juices) and chopped fresh clams. Pour in the milk and cream, warming gently — do not boil vigorously after adding dairy or it may separate. Simmer gently 4–6 minutes to meld flavors and finish cooking clams.

Adjust seasoning and finish

Taste the chowder and season with sea salt and freshly ground black pepper. Add lemon juice and hot sauce if using to brighten the flavor. Remove and discard the bay leaf. If the chowder is too thick, thin with up to 1/2 cup additional warm stock or milk to reach desired consistency.

Stir in half of the reserved crispy bacon and most of the chopped parsley. Ladle chowder into bowls and garnish with remaining bacon and parsley. Serve immediately with oyster crackers or crusty bread.