Boston Clam Chowder Recipe

Prepare clams

If using fresh clams, steam until they open (about 5–8 minutes). Reserve all cooking liquid, strain through a fine mesh to remove grit, and chop clam meat. If using canned clams, drain and reserve the juice; finely chop clams. You should have about 1 lb chopped clams and ~2 cups total clam juice (combine with bottled clam juice if needed).

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt the butter. Add the diced onion and celery and a pinch of salt. Cook, stirring occasionally, until translucent and soft, about 6–8 minutes—do not brown.

Make roux

Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. This will thicken the chowder gently.

Add seasoning and clam juice

Slowly pour in the reserved clam juice (and any extra bottled clam juice) while whisking to avoid lumps. Add the bay leaf, thyme, and cracked black pepper. Bring mixture to a gentle simmer.

Simmer potatoes

Add the cubed potatoes and the water or low-sodium chicken stock to the pot. The liquid should just cover the potatoes; add a touch more water if needed. Bring to a simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Add dairy

Stir in the whole milk and heavy cream. Reduce heat to low and warm the chowder gently—do not boil after adding milk and cream to prevent curdling. Simmer on low for 5–7 minutes to let flavors meld and the chowder thicken to a creamy consistency.

Add clams

Stir in the chopped clams and heat just until the clams are warmed through, about 2–3 minutes. Remove the bay leaf.

Adjust seasoning

Taste the chowder and add salt and white or black pepper as needed. Start with the listed 1 tsp salt and 1 tsp pepper and adjust to your preference.

Finish and serve

Stir in the chopped fresh parsley. Ladle chowder into bowls and serve immediately with lemon wedges on the side for those who like a bright squeeze of lemon. Optional: serve with oyster crackers or toasted sourdough.