Original Thin Clam Chowder Recipe

Steam clams and reserve broth

Rinse clams thoroughly under cold water, discarding any with cracked shells. In a large pot, bring 4 cups water to a boil. Add clams, cover, and steam until they open, about 6–8 minutes. Remove opened clams with a slotted spoon and set aside to cool. Strain the cooking liquid through a fine mesh sieve lined with cheesecloth into a bowl to remove grit and reserve — this is your clam broth (you should have about 1 to 1 1/2 cups). If using packaged clam juice in addition, set it aside to add later.

Shuck clams

When clams are cool enough to handle, remove meat from shells. Chop larger clams into bite-sized pieces and set aside. Reserve any small clams whole.

Prepare vegetables: finely dice onion, celery, and carrot (if using). Peel and dice potatoes into 1/2-inch cubes. Mince garlic. In a large heavy pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrot and cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add minced garlic and cook for 30–45 seconds until fragrant.

Make a light roux: sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to remove raw flour taste but do not let it brown — this will slightly thicken the chowder while keeping it 'thin'.

Add liquids: slowly whisk in the reserved clam broth and the 4 cups clam juice (or the 4 cups low-sodium clam juice specified) to the pot to deglaze and incorporate the roux. Bring mixture to a gentle simmer.

Add potatoes and seasonings: add the diced potatoes, bay leaf, dried thyme, sea salt, and black pepper. Partially cover and simmer gently until the potatoes are tender, about 12–15 minutes. If the soup becomes too thick for the original 'thin' style, add up to 1 cup cold water in small increments to reach the desired brothy consistency.

Finish with milk and clams: lower heat to medium-low and stir in the milk. Warm through without boiling (boiling can curdle the milk), about 3–4 minutes. Add chopped clam meat and heat just until clams are warmed through, about 1–2 minutes. Taste and adjust seasoning with additional salt, pepper, and the optional red pepper flakes. Stir in fresh lemon juice and chopped parsley.

Remove bay leaf. Ladle chowder into bowls and serve hot. Offer extra chopped parsley and lemon wedges on the side. For a classic thin clam chowder presentation, serve with oyster crackers or crusty bread.