Clam Chowder Recipe

Clean and steam clams

Rinse clams under cold water, discarding any with broken shells or that do not close when tapped. In a large pot with a tight-fitting lid, combine 1 cup cold water, 2 cups clam juice, and 2 bay leaves. Bring to a simmer over medium heat, add clams, cover, and steam until clams open (5–8 minutes). Remove clams with tongs as they open and transfer to a bowl to cool. Discard any clams that remain closed.

When cool enough to handle, remove clam meat from shells. Chop half of the clams coarsely and leave the rest roughly whole or in larger pieces for texture. Reserve the steaming liquid by pouring it through a fine-mesh sieve or cheesecloth into a bowl to remove grit and set aside. You should have about 2 cups combined clam liquid; if short, use additional clam juice or stock to reach about 2 cups.

Measure out 2 cups of chicken stock and combine with reserved clam liquid; keep warm on low heat. Remove and discard bay leaves and thyme sprigs from the reserved steaming liquid.

In a large heavy-bottomed pot or Dutch oven, add diced bacon and cook over medium heat until fat renders and bacon is crisp, 6–8 minutes. Using a slotted spoon, transfer most of the crisp bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pot.

Add 2 tbsp unsalted butter to the bacon fat over medium heat. When butter melts, add the diced onion and celery and cook gently until translucent and fragrant, about 6–8 minutes. Stir occasionally to avoid browning; lower heat if vegetables start to color.

Add minced garlic and cook for 30–45 seconds until fragrant.

Sprinkle 3 tbsp all-purpose flour over the softened vegetables and stir to coat. Cook the roux for 1–2 minutes, stirring constantly, to cook the raw flour taste but do not let it brown.

Gradually whisk in the warm combined clam/chicken broth, about 1 cup at a time, ensuring no lumps form. Bring mixture to a gentle simmer.

Add the cubed potatoes, 1 tsp black pepper, 1 tsp sea salt, and the thyme sprigs. Simmer gently until potatoes are tender, about 12–15 minutes. Stir occasionally to keep potatoes from sticking.

Once potatoes are nearly tender, stir in 2 cups whole milk and 1 cup heavy cream. Continue to cook on low heat until the chowder is warmed through and slightly thickened, about 5–7 minutes. Do not boil vigorously after adding dairy to avoid curdling.

Add the chopped and whole clam pieces and most of the reserved crispy bacon to the pot. Warm gently for 2–3 minutes to heat the clams through; avoid overcooking to keep clams tender.

Taste and adjust seasoning with salt and freshly ground black pepper. Add 1 tablespoon fresh lemon juice to brighten the chowder, if desired.

Ladle chowder into warmed bowls and garnish with remaining crispy bacon, chopped parsley, and sliced chives. Serve immediately with oyster crackers or crusty bread.