Clam Chowder Recipe

sauté aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. 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 cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. Do not let the flour brown; this is a light roux to thicken the chowder.

Slowly pour in the clam juice and chicken stock while whisking or stirring to incorporate the roux and prevent lumps. Bring the mixture to a gentle simmer.

Add the milk and heavy cream, stirring to combine. Keep the heat at a low simmer—do not boil vigorously or the milk may curdle.

Add the cubed potatoes, thyme leaves, and bay leaf to the simmering liquid. Simmer gently until the potatoes are tender when pierced with a fork, about 12–15 minutes.

If you prefer a thicker chowder, mash about 1/3 of the cooked potatoes against the side of the pot or blend briefly with an immersion blender to release starch and thicken the broth. Alternatively, mix the cornstarch with the cold water to make a slurry and stir it into the simmering chowder; cook 2–3 minutes until thickened.

If using fresh steamed clams: add the chopped clams to the pot and simmer just until heated through, about 2 minutes, to avoid overcooking. If using canned clams: add the drained clams and simmer 2 minutes. If you reserved clam juice from canned clams, add up to 1/2 cup to the pot with the stocks to boost flavor.

Season the chowder with salt, freshly ground black pepper, and Worcestershire sauce. Taste and adjust seasonings. Remove and discard the bay leaf.

Ladle the chowder into warmed bowls. Garnish with chopped fresh parsley and crumbled bacon if using. Serve with oyster crackers or crusty bread.

Estimated to be best fresh, but leftovers keep refrigerated in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if needed to loosen the chowder.