Boston Clam Chowder Recipe

Clean and cook clams

Scrub the clams under cold water to remove grit. In a large pot, add 2 cups water and bring to a boil. Add the clams, cover, and cook for 6–8 minutes until the clams open. Discard any clams that do not open.

Remove clams from shells and chop roughly. Strain the clam cooking liquid through a fine mesh sieve lined with cheesecloth to remove sand. Reserve 1 cup of this liquid for the soup base.

Cook bacon and vegetables

In a large heavy-bottomed pot or Dutch oven, cook diced bacon over medium heat until crisp, about 5–6 minutes. Remove bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pot.

Add butter to the pot along with onions and celery. Sauté over medium heat until the vegetables are soft and translucent, about 5 minutes. Add minced garlic and cook for another 1 minute.

Make roux and add liquids

Sprinkle flour over the vegetables and stir to combine. Cook for 2 minutes to remove the raw flour taste. Slowly whisk in the reserved 1 cup clam liquid and 1.5 cups bottled clam juice, stirring constantly until smooth.

Add diced potatoes, bay leaf, and thyme. Bring to a simmer and cook uncovered until potatoes are tender, about 15 minutes.

Finish with cream and clams

Stir in heavy cream and milk. Return chopped clams and cooked bacon to the pot. Simmer gently for 5–7 minutes more. Do not boil. Season with salt and freshly ground black pepper to taste.

Serve

Remove bay leaf. Ladle chowder into bowls and garnish with chopped parsley and oyster crackers if desired. Serve hot.