Boston Clam Chowder Recipe

Render bacon

In a large heavy-bottomed pot or Dutch oven, heat over medium. Add the diced bacon and cook, stirring occasionally, until fat is rendered and pieces are crisp but not burnt, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate and reserve fat (leave about 1–2 tablespoons in pot).

Sauté aromatics

If you need extra fat, add the 1 tablespoon vegetable oil and 1 tablespoon butter to the pot. Add the finely diced onion, celery, and carrot. Sauté over medium heat until softened and translucent, about 6–8 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Push the vegetables to one side or reduce heat slightly and add 1.25 tablespoons of flour to the pot. Stir to coat vegetables and cook the flour 1–2 minutes to remove the raw taste. The mixture should be slightly bubbly but not browned.

Deglaze

Pour in the 1/2 cup dry white wine (or 1/2 cup stock if omitting wine) and scrape any browned bits from the bottom with a wooden spoon. Allow the wine to reduce by about half, 1–2 minutes.

Add stock and potatoes

Add the 3 cups chicken stock or clam juice, the cubed potatoes, bay leaf, and thyme. Bring to a simmer, cover partially, and cook until potatoes are just tender, about 10–12 minutes depending on cube size.

Steam clams

While potatoes cook, place the scrubbed in-shell clams in a separate medium pot with 1/2 cup water. Cover and steam over medium-high heat until clams open, 5–8 minutes. As they open, remove them with tongs to a bowl. Discard any clams that do not open after steaming.

Reserve clam liquor

Pour the remaining liquid from the steaming pot through a fine-mesh sieve into a bowl to remove grit and add the clear clam liquor to the chowder pot. If using canned/shucked clams, add their juices here as well.

Shuck clams

When clams are cool enough to handle, remove meat from shells and chop larger clams to bite-size pieces. Reserve 8–10 small whole clam pieces for garnish if desired.

Finish base with dairy

Once potatoes are tender, reduce heat to low. Stir in the 1 cup whole milk and 1 cup heavy cream slowly, blending into the soup to avoid curdling. Warm gently—do not boil after adding dairy—to create a creamy texture.

Add clams and bacon

Add the chopped shucked clams (or the reserved shelled clam meat) and the cooked bacon back to the pot. Stir to combine and warm through for 2–3 minutes on low. Taste and adjust consistency with a little extra stock if too thick.

Season

Remove and discard the bay leaf and thyme stems. Stir in 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon Worcestershire sauce. Taste and adjust seasoning as needed. Keep soup at a gentle warm (not boiling) temperature for service.

Ladle the chowder into warmed bowls. Garnish each bowl with a sprinkle of chopped fresh parsley, a few reserved whole clam pieces and bacon crumbles, and a scattering of sliced chives if using. Serve with lemon wedges on the side so diners can add a squeeze of lemon if desired. Accompany with oyster crackers or crusty bread.