Clam Chowder Soup Recipe

Prepare aromatics

In a large heavy-bottomed pot or Dutch oven over medium heat, melt 2 tablespoons of the unsalted butter. Add the diced onion, celery and carrots. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Season lightly with a pinch of salt to help sweat the vegetables.

Make roux

Push the softened vegetables to the side of the pot. Add the remaining 2 tablespoons butter to the empty space. Once melted, sprinkle the all-purpose flour over the vegetables and butter and stir continuously for about 2 minutes to cook off the raw flour taste and form a light roux. Do not let it brown significantly.

Add liquids

Slowly whisk in the chicken broth (or clam juice) a half-cup at a time to avoid lumps, then add the reserved clam liquid or additional clam juice. Add the bay leaf and fresh thyme sprigs. Increase heat to medium-high and bring the mixture to a gentle simmer.

Cook potatoes

Add the cubed red potatoes to the simmering broth. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Finish base with dairy

Once the potatoes are tender, lower heat to medium-low. Stir in the whole milk and heavy cream, followed by the freshly ground black pepper and 1 teaspoon sea salt. Allow the chowder to warm without boiling for 4–5 minutes so the cream integrates. Taste and adjust seasoning as needed. Remove and discard the bay leaf and thyme stems.

Cook clams (fresh)

If using fresh clams in the shell: In a separate large pot, add about 1 cup of water and the clams. Cover and steam over medium-high heat until clams open, about 6–10 minutes. Remove clams as they open and set on a tray to cool. Reserve the cooking liquid by straining it through a fine mesh to remove grit and add to the reserved clam liquid measured earlier. Discard any clams that do not open. When cool enough to handle, remove clams from shells and chop coarsely.

Using bottled/minced clams

If using bottled or canned minced clams with juice: measure out the clams and their juice (use the reserved clam juice ingredient). Add the clams and juice directly to the chowder in the step described below.

Add clams to chowder

With the chowder warmed and potatoes tender, stir in the chopped fresh clams (or minced clams) and 1 cup of reserved clam liquid. Warm gently for 3–4 minutes — do not boil vigorously, as overcooking will make clams tough. Taste and adjust salt and pepper.

Cook bacon

In a skillet over medium heat, cook the diced bacon until crisp, about 6–8 minutes. Transfer bacon to a paper towel-lined plate to drain, reserving 1 tablespoon of bacon fat. If desired, you may use the bacon fat to add more depth by swirling it into the chowder later.

Finish and serve

Ladle the chowder into bowls. Stir in the cooked bacon (reserve some for garnish), the chopped parsley, chives and lemon juice. Add the optional extra tablespoon of butter for a silkier finish and stir until melted. Adjust seasoning with cracked black pepper and additional salt if needed. Garnish each bowl with remaining bacon and an extra sprinkle of chives and parsley.