In a large heavy-bottomed pot or Dutch oven over medium heat, melt 4 tbs unsalted butter. Add the diced onion, celery, and carrots and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Create roux

Sprinkle 1/2 cup all-purpose flour over the softened vegetables and stir to coat. Cook the flour-vegetable mixture for 2–3 minutes, stirring constantly, to remove the raw flour taste and form a light roux.

Deglaze

Pour in 3 tbs dry white wine to deglaze the pot, scraping up any browned bits on the bottom. Let the wine reduce slightly, about 1–2 minutes.

Add liquids and potatoes

Slowly whisk in 3 cups low-sodium chicken stock (or clam stock) until smooth. Add 2 cups diced Yukon Gold potatoes. Bring the mixture to a gentle simmer, reduce heat to medium-low, and simmer until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Add milk and cream

Stir in 1 cup whole milk and 1 cup heavy cream. Keep the pot at a low simmer — do not boil vigorously — to prevent cream from separating.

Clams & Garnish

Prepare clams

If using fresh clams, steam until they just open, remove meat from shells, chop coarsely, and reserve cooking liquid (strain to remove grit). If using canned chopped clams, drain the clams and reserve 1/2 cup of the clam juice to add to the chowder.

Finish chowder with clams

Stir the 2 cups chopped clams and up to 1/2 cup reserved clam juice (or additional stock) into the warmed chowder. Gently heat for 3–4 minutes until clams are heated through. Do not boil vigorously once clams are added to avoid toughening them.

Add garnish elements

Stir in 2 tbs chopped fresh parsley and 1 tbs thinly sliced fresh chives. Fold in crumbled bacon (from 3 cooked slices) if using, keeping some bacon aside for sprinkling on top.

Seasoning & Finish

Season and finish

Season the chowder with 1 tsp sea salt, 3/4 tsp freshly ground black pepper, 1/2 tsp Old Bay or smoked paprika (optional), and 1 tsp Worcestershire sauce. Taste and adjust salt and pepper as needed. Stir in 1 tbs unsalted butter off the heat for a glossy finish.

Serve

Ladle the chowder into bowls, sprinkle reserved crumbled bacon and a little more chopped parsley and chives on top. Serve immediately with lemon wedges on the side for a squeeze of brightness.