Clam Chowder Recipe

Make clam broth

Rinse live clams under cold water and scrub shells. In a large pot, add clams and 6 cups cold water. Bring to a simmer over medium-high heat, cover, and steam until clams open, about 6–8 minutes. Remove clams as they open to avoid overcooking; discard any that remain closed. Strain the cooking liquid through a fine-mesh sieve or cheesecloth into a bowl to remove grit; reserve 3 cups of strained clam broth and refrigerate any extra. When clams are cool, remove meat from shells and chop coarsely, reserving a few whole for garnish if desired.

In the same large pot, melt 2 tablespoons butter over medium heat. Whisk in 1 tablespoon flour and cook 1 minute to make a light roux.

Gradually whisk in the reserved 3 cups clam broth and 2 cups stock, smoothing any lumps. Add bay leaf. Bring to a gentle simmer.

Stir in milk and cream, lower heat so the soup stays at a gentle simmer (do not boil), and keep warm while you prepare the vegetables and potatoes.

In a skillet or the soup pot (before adding dairy if you prefer), cook bacon over medium heat until crisp, about 6–8 minutes. Remove bacon to a paper towel, reserve fat in pan. Crumble bacon when cool.

Add remaining 2 tablespoons butter to bacon fat over medium heat. Add diced onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and thyme and cook 30–45 seconds until fragrant.

If using, deglaze the pan with 2 tablespoons dry sherry or white wine, scraping up brown bits; cook until mostly evaporated, about 1 minute. Transfer vegetables into the simmering broth base.

Add the cubed potatoes to the simmering broth and vegetables. Simmer gently until potatoes are tender, about 12–15 minutes.

If using canned clams, drain and add them now. If using the reserved fresh clam meat, add it in the last 2–3 minutes of cooking to prevent overcooking. Stir in corn if using and warm through.

Taste the chowder and season with kosher salt and freshly ground black pepper. Keep in mind canned clams and broth add salt; start with 1 teaspoon salt and adjust.

To slightly thicken or enrich the chowder, mash about 1 cup of the cooked potato cubes against the side of the pot and stir back in to create a creamier texture, or blend 1/2 cup of soup and return it.

Stir in the chopped clam meat (if not already added), crumbled bacon (reserve a little for garnish), lemon juice, chopped parsley, and chives. Warm gently for 1–2 minutes; do not boil once dairy is added.

Remove bay leaf. Adjust seasoning with additional salt and pepper to taste. Ladle chowder into bowls and garnish with reserved clam pieces, bacon, and extra parsley or chives.