Chowder Recipe

Render bacon (if using)

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon. Cook until fat is rendered and bacon is crisp, about 6–8 minutes. Use a slotted spoon to remove bacon pieces to a paper towel–lined plate and reserve. Leave about 1–2 tablespoons of bacon fat in the pot; if you don't use bacon, melt the butter as below.

Sauté vegetables

Add the butter (or if bacon was used and there is fat, add butter in addition if needed) to the pot over medium heat. Once the butter is melted and foamy, add the diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are soft and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant.

Make the roux

Sprinkle the all-purpose flour over the softened vegetables and stir well to combine. Cook the flour with the vegetables for 1–2 minutes to remove the raw flour taste, stirring constantly so it doesn't brown excessively.

Slowly pour in the chicken broth and water while whisking or stirring to incorporate the roux into the liquid and avoid lumps. Add the cubed potatoes, bay leaf, fresh thyme sprigs (or dried thyme), and bring the pot to a gentle simmer. Reduce heat to medium-low and simmer until the potatoes are fork-tender, about 12–15 minutes.

Once potatoes are tender, remove and discard the bay leaf and thyme sprigs. For a thicker, creamier chowder, remove about 1 to 1 1/2 cups of the potato-vegetable mixture and, using an immersion blender or a blender, purée until smooth; return the purée to the pot and stir to combine. (Alternatively, lightly mash a portion of the potatoes with the back of a spoon.)

Stir in the half-and-half (or whole milk) and heavy cream, if using. Warm the chowder gently over low heat—do not boil after adding dairy to prevent separation—until it is heated through, about 5 minutes.

If using canned clams, add both the clams and their reserved juice (if not too salty) to the pot now. If using fresh shucked clams or other seafood, add them now. Simmer gently for 3–5 minutes until the clams are just cooked through and heated. Taste a piece to confirm doneness.

If you cooked bacon earlier, stir the reserved crisp bacon pieces back into the chowder now, reserving a small amount for garnish if desired.

Season the chowder with sea salt, freshly ground black pepper, and a small pinch of sugar if the tomatoes or clams made it slightly acidic. Stir in the chopped fresh parsley and lemon juice to brighten the flavor. Adjust seasoning to taste.

Keep the chowder over very low heat for 2–3 minutes to allow flavors to meld, stirring occasionally. Do not boil.

Ladle the chowder into bowls and garnish with the reserved bacon (if any), sliced chives, a sprinkle of chopped parsley, and extra cracked black pepper. Serve hot with crusty bread or oyster crackers.