New England Clam Chowder Recipe

Clean and steam clams

Rinse clams under cold water, scrubbing shells to remove grit. Discard any open clams that do not close when tapped. Place clams in a large pot with 4 cups water, cover, and bring to a simmer over medium-high heat. Steam until clams open, about 6–8 minutes. Remove clams to a bowl with a slotted spoon, reserving the cooking liquid. When cool enough to handle, remove clam meat from shells; finely chop and refrigerate. Strain the reserved liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove sand; measure out 1 to 1 1/2 cups for the chowder (you can top up with chicken stock if needed).

Soften aromatics

In a large heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Add the diced onion and celery and cook, stirring occasionally, until translucent and soft but not browned, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Make the roux

Sprinkle the flour over the softened aromatics and stir to coat. Cook the flour for 1–2 minutes to remove the raw taste, stirring constantly so it does not brown.

Build the broth

Slowly whisk in the strained clam cooking liquid and the chicken stock or clam juice until smooth. Add the bay leaf and thyme sprigs. Bring the mixture to a gentle simmer and let it cook 5 minutes to slightly thicken and allow the flavors to marry.

Add dairy

Reduce heat to low and stir in the whole milk and heavy cream. Warm the mixture gently — do not boil once milk/cream has been added to prevent curdling. Keep the chowder at a gentle simmer.

Add the peeled, diced potatoes to the simmering broth. Cover and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes. Remove and discard the thyme sprigs and bay leaf. If you prefer a thicker, chunkier chowder, remove about 1 cup of cooked potatoes, mash them slightly with a fork, and stir back into the pot to thicken the broth naturally.

Stir in the chopped clam meat and continue to warm over low heat for 2–3 minutes until clam meat is just heated through. Taste and season with sea salt and freshly ground black pepper. If using, add Worcestershire sauce and a squeeze of lemon juice to brighten the flavor. Stir in chopped parsley.

Serve the chowder hot in bowls. Garnish with extra parsley and a grind of black pepper. Accompany with oyster crackers or crusty bread.