Clam Chowder Recipe

Purge and scrub

If using live clams: rinse and scrub shells under cold running water to remove grit. Place clams in a bowl with cold salted water (about 1/4 cup salt per gallon) for 20–30 minutes to purge sand. Rinse again and set aside.

Steam clams

In a large pot, combine 2 cups clam juice (from bottle) or 1 cup clam juice + 1 cup water and 1/2 cup water if needed, bring to a simmer. Add clams, cover, and steam until clams open, about 6–8 minutes. Remove clams as they open to a bowl, reserving the cooking liquid. Discard any clams that do not open. When cool enough to handle, remove clam meat from shells and chop coarsely. Reserve 2 cups of the clam cooking liquid and set aside (use remaining to reach total clam juice called for in ingredients). If using canned clams, drain and reserve the liquid; add as directed later.

In a large heavy-bottomed pot or Dutch oven, melt 4 tablespoons butter over medium heat. Add diced onion, celery, and sliced leeks. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Sprinkle 3 tablespoons flour over the vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw taste (this creates the roux/thickener).

Slowly pour in 4 cups clam juice (including the reserved clam cooking liquid) and 2 cups chicken or vegetable stock while whisking to avoid lumps. Add 1 cup water if needed to reach the combined liquid amount. Add bay leaves, thyme sprigs, and 1 tsp freshly ground black pepper. Bring to a simmer.

Add the diced potatoes to the simmering broth. Reduce heat to medium-low and cook uncovered until potatoes are tender, about 12–15 minutes. Stir occasionally to prevent sticking.

Once potatoes are tender, remove and discard the bay leaves and thyme sprigs. Stir in 1 cup whole milk and 1 cup heavy cream. Heat gently—do not boil—over low heat until warmed through and slightly thickened, about 4–6 minutes.

Add the chopped clam meat and the drained canned clams (if using) to the pot. Warm gently for 2–3 minutes until clams are heated through. Taste and adjust seasoning with sea salt and additional black pepper as needed.

If you prefer a slightly thicker chowder, remove about 1 cup of broth and mash a portion of the potatoes into it, then stir back into the pot to thicken. Alternatively, blend 1/2 cup of the soup and return it to the pot for body.

Ladle chowder into warm bowls. Sprinkle each serving with chopped parsley and sliced chives. Add crumbled cooked bacon on top if using. Offer lemon wedges on the side for squeezing over the chowder and additional cracked black pepper to taste.

Serve immediately with crusty bread or oyster crackers.