Clam Chowder Recipe

Cook bacon

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon. Cook, stirring occasionally, until fat is rendered and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.

Add the butter to the reserved bacon fat. When the butter is melted and hot, add the chopped onion and celery. Sauté until translucent and beginning to soften, about 5 minutes.

Add the minced ginger, minced garlic and sliced lemongrass. Cook, stirring, for 1–2 minutes until fragrant (do not let garlic burn). This builds the aromatic base with lemongrass and ginger integrated into the fat.

While the aromatics cook, rinse the clams thoroughly under cold water and discard any with cracked shells or that remain open when tapped.

Add 1 cup of water to a separate large pot and bring to a simmer over high heat. Add half the clams, cover and steam until they open, about 4–6 minutes. Remove opened clams with tongs to a bowl; reserve the steaming liquid (strained through a fine-mesh sieve or cheesecloth to remove grit). Repeat with the remaining clams if they don't all fit in one batch. Reserve all clam meat (shuck clams when cool enough) and set aside. Reserve about 1 cup of the strained clam liquor; discard any remaining gritty liquid.

To the pot with aromatics, add the potatoes and carrot (if using). Pour in the 2 cups of clams or fish stock and the reserved 1 cup clam liquor. Bring to a simmer and cook until potatoes are just tender, about 10–12 minutes.

Stir in the coconut milk and heavy cream (if using). Reduce heat to low and simmer gently for 5 minutes to meld flavors. Do not boil vigorously after adding coconut milk to prevent splitting.

If potatoes are not yet tender, continue simmering until they are fork-tender, about 3–5 more minutes. Taste the broth and adjust thickness: for a thicker chowder, mash a cup of the cooked potato pieces against the side of the pot and stir to incorporate.

Add the reserved clam meat to the pot and heat gently for 2–3 minutes until just warmed through. Overcooking will make clams tough.

Stir in fish sauce, lime juice, salt and pepper. Taste and adjust seasoning — lime brightens the chowder while fish sauce deepens savory umami. If you prefer more acidity, add an additional 1 teaspoon lime juice.

Return the crisped bacon to the pot, reserving a small amount for garnish if desired. Stir to combine.

Ladle the chowder into warmed bowls. Garnish with chopped cilantro, sliced scallions and remaining crispy bacon. Serve with lime wedges on the side.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 2 days (coconut milk separation may occur; reheat gently and whisk to recombine).