New England Clam Chowder Recipe

Clean clams (fresh)

If using fresh clams, scrub shells under cold running water and purge grit by soaking in salted cold water (about 1/3 cup salt per gallon) for 20–30 minutes; discard any open clams that do not close when tapped.

Shuck or reserve canned clams

If using fresh clams, steam clams in a covered pot with 1 cup water for 5–8 minutes until shells open; remove clams to a bowl, reserve the steaming liquid, and remove meat from shells. If using canned clams, drain but reserve the can juice; chop clams coarsely.

Peel and dice potatoes into 1/2-inch cubes. Peel and finely dice onion, celery, and carrots (if using). Mince garlic. Finely chop parsley and chives for garnish and stir-in.

In a large heavy-bottomed pot or Dutch oven over medium heat, cook bacon slices until crisp, about 6–8 minutes, turning as needed. Remove bacon to a paper towel-lined plate and reserve 1–2 tablespoons of bacon fat in the pot; drain excess fat if there is more. Crumble two slices for garnish and reserve.

Add butter to the reserved bacon fat and melt over medium heat. Add diced onion, celery, and carrots and cook gently until softened and translucent, 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to form a roux and cook out the raw flour taste. If the pot gets too dry, add a tablespoon of broth or milk to loosen.

Slowly whisk in the reserved clam/steaming liquid and the chicken or vegetable broth, making sure there are no lumps. Add the white wine (if using), bay leaf, and thyme. Bring the mixture to a gentle simmer.

Add the diced potatoes. Simmer, uncovered or partially covered, until potatoes are tender when pierced with a knife, about 12–15 minutes. Stir occasionally to prevent sticking.

Once potatoes are tender, reduce heat to low. Stir in the cold milk and heavy cream gradually to temper and prevent splitting. Heat gently—do not boil—until warmed through and the chowder begins to thicken, about 5 minutes.

Stir in chopped clams (fresh or canned) and 2 cups reserved clam juice (or adjust to taste using more/less depending on clam amount). Warm through gently for 2–3 minutes; avoid boiling to keep clams tender.

Season with freshly ground black pepper, old bay or smoked paprika (if using), and salt to taste. Remove and discard bay leaf. Stir in chopped parsley and most of the crumbled bacon, reserving some for garnish.

Taste and adjust seasoning. If the chowder is too thick, thin with a splash of milk or broth until desired consistency is reached. Keep the chowder warm over very low heat until serving; do not boil after adding cream.

Ladle chowder into warmed bowls. Garnish with reserved crumbled bacon, chopped chives or parsley, and serve with crackers or crusty bread on the side.