Clam Chowder Recipe

Render bacon

In a large heavy-bottomed pot or Dutch oven set over medium heat, add the diced bacon. Cook, stirring occasionally, until the fat is rendered and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer 2 tablespoons of the crisp bacon to a small bowl (reserve for garnish). Keep the bacon fat in the pot.

Sauté aromatics

Reduce heat to medium-low and add the butter to the bacon fat. Add the chopped onion and a pinch of salt and cook, stirring, until the onion is translucent, 5–6 minutes. Add the minced ginger, minced lemongrass and minced garlic; cook, stirring constantly, for 1–2 minutes until fragrant but not browned.

Steam clams to open

Push the aromatics to the sides of the pot and pour in the white wine and 1 cup water. Increase heat to medium-high and bring to a simmer. Add the scrubbed clams, cover tightly, and steam until clams open, 5–8 minutes. Remove the clams as they open with tongs into a bowl; discard any clams that remain closed after 10 minutes.

Strain clam cooking liquid

Carefully strain the liquid from the clam-steaming bowl through a fine-mesh sieve lined with cheesecloth (or a clean kitchen towel) into the pot to remove sand/grit. Add the reserved clam liquid to the pot and then pour in the 2 cups of chicken broth or clam juice. Return to a simmer.

Cook potatoes & carrots

Add the diced potatoes and optional diced carrot to the simmering clam broth. Simmer gently until potatoes are fork-tender, about 12–15 minutes. If the broth reduces too much, add up to 1/2 cup more water or broth to maintain a soupy consistency.

Shuck clams and add cream

While potatoes cook (or once they are nearly done), remove clam meat from shells using a small knife. Chop larger clams into bite-sized pieces and set aside. Stir the coconut milk and half-and-half (if using) into the simmering pot and warm gently—do not boil—until heated through, about 3–5 minutes.

Combine and season

Add the clam meat and the cooked bacon (reserve the crisp bits for garnish) to the chowder. Warm for 2–3 minutes until clams are just cooked through. Taste and season with sea salt and black pepper. Stir in the lime juice and lime zest, then remove from heat.

Finish with herbs

Stir in the chopped cilantro or parsley. Let the chowder sit covered off heat for 2 minutes to let flavors meld. Adjust seasoning with more salt, pepper, or lime juice to taste.

Ladle the chowder into bowls. Sprinkle with reserved crispy bacon, extra chopped cilantro, and serve with crusty bread or oyster crackers on the side. Serve hot.