Clam Chowder Recipe

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt the butter. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the flour over the softened vegetables and stir continually for 1–2 minutes to cook the raw flour taste, creating a light roux. Keep heat at medium so the roux doesn’t brown.

Add liquids & aromatics

Slowly whisk in the clam juice and the chicken or vegetable broth to avoid lumps. Add the bay leaf and thyme. Increase heat to bring the mixture to a gentle simmer.

Simmer potatoes

Add the diced potatoes to the simmering broth. Continue simmering until the potatoes are tender when pierced with a fork, about 10–12 minutes depending on cube size.

Add clams

If using canned clams, add the drained clams to the pot after the potatoes are just tender and warm through for 2–3 minutes. If using fresh pre-cooked clams, add them the same way. If using raw fresh clams, ensure they are cooked separately until they open, then add their meat and some strained cooking liquid to the chowder.

Finish with cream

Reduce heat to low. Stir in the heavy cream and whole milk, warming gently—do not boil vigorously once dairy is added to prevent curdling. Simmer on low for 3–5 minutes to meld flavors and thicken slightly.

Season and freshen

Remove and discard the bay leaf. Taste and season with salt and freshly ground black pepper. Stir in chopped parsley, chives, and optional lemon juice to brighten the flavor. If you prefer a thicker texture, mash a cup of the cooked potatoes against the side of the pot and stir to incorporate.

If using, sprinkle chopped crispy bacon over individual bowls and serve with oyster crackers or slices of crusty bread alongside.