Green Chile Clam Chowder Recipe

Sweat aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrot. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Make roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and lightly coat the vegetables.

Deglaze

Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by about half, 1–2 minutes.

Add liquids

Gradually whisk in the stock until smooth. Stir in the milk and cream. Add the bay leaf, thyme, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer over medium-low heat.

Cook potatoes

Add the cubed potatoes to the simmering chowder base. Simmer gently until the potatoes are tender when pierced with a fork, about 12–15 minutes. Maintain a low simmer so the dairy does not separate.

Add clams

If using fresh clams: add cleaned clams and the reserved clam cooking liquid (if you pre-steamed them) and cover; simmer until clams open, about 5–7 minutes, discarding any that do not open. If using canned clams: stir in the drained chopped clams and the reserved clam juice. Heat through gently for 2–3 minutes—do not boil vigorously, to keep clams tender.

Stir the chopped roasted green chiles into the chowder after the potatoes are tender and before adding the clams (or at the same time as canned clams). Simmer 2–3 minutes to meld flavors. Taste and adjust seasoning — add more salt, pepper, or smoked paprika if desired.

Finish chowder

Remove the bay leaf and stir in the lemon juice and most of the chopped cilantro or parsley. If the chowder is too thick, thin with up to 1/2 cup additional stock or milk until you reach the desired consistency. Warm gently but do not boil.

Serve

Ladle the chowder into bowls. Garnish with remaining chopped herb, extra roasted green chile if using, and a crack of fresh black pepper. Serve hot with crusty bread or oyster crackers.