Clam Chowder Recipe

Cook bacon

In a large heavy-bottomed pot or Dutch oven over medium heat, add the diced bacon. Cook, stirring occasionally, until bacon is crisp and fat is rendered, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and reserve.

Pour off and reserve all but about 2 tablespoons of bacon fat in the pot. Add the butter to the pot and let it melt over medium heat. Add the diced onion and celery and sweat until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Add the diced potatoes (and optional carrot) to the pot with the softened aromatics. Toss to coat in the fat and cook 2–3 minutes, stirring so the vegetables pick up flavor from the aromatics.

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a roux. The mixture will become slightly pasty.

Slowly pour in the clam juice and chicken stock while stirring to prevent lumps. Add the bay leaf and thyme. Increase heat to bring the pot to a gentle simmer, then reduce heat to maintain a low simmer. Cook until the potatoes are tender, about 12–15 minutes.

If using fresh clams: steam clams separately in 1/2 cup water or wine until they open (about 5–7 minutes). Remove clams from shells and chop coarsely, reserving the steaming liquid. Strain the steaming liquid through a fine sieve and add to the pot as part of the clam juice (use total 1 cup clam liquid). If using canned clams: chop the clams and use their canned juice as the clam juice called for above.

Once potatoes are tender, stir in the milk and heavy cream and return to a gentle simmer. Add the chopped clams and cooked bacon (reserve a little bacon for garnish if desired). Simmer gently for 3–5 minutes to heat through — do not boil vigorously after adding cream to prevent separation. Taste and adjust seasoning with salt and pepper, and add lemon juice to brighten flavors.

Remove and discard the bay leaf. Stir in chopped parsley and chives. Ladle chowder into bowls, garnish with reserved crisp bacon, an extra sprinkle of chives or parsley, and a grind of cracked black pepper. Serve hot with oyster crackers or crusty bread.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator up to 3 days. Reheat gently over low heat, adding a splash of milk or cream if it has thickened.