Thick Clam Chowder Recipe

Clean and Steam Clams

If using fresh clams: scrub shells under cold running water and discard any open or cracked clams. In a large pot, add 1 cup water and bring to a simmer. Add clams, cover, and steam until shells open, about 5–8 minutes. Remove clams with tongs as they open and set aside to cool. Reserve the cooking liquid by straining it through a fine-mesh sieve or cheesecloth to remove grit; measure and add bottled clam juice to reach 3 cups total liquid if needed.

Shuck and Chop

When clams are cool enough to handle, shuck or remove meat from shells. Chop larger clams into bite-sized pieces. You should have about 12 oz of clam meat. If using canned clams, drain and reserve their juice and use bottled clam juice to reach total liquid volume.

In a heavy-bottomed Dutch oven or large pot over medium heat, melt 4 tbsp unsalted butter. Add diced onion, celery, and optional carrots and cook gently, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add the diced russet potatoes and stir to coat with butter and aromatics. Pour in reserved clam broth, bottled clam juice, and 2 cups low-sodium stock. Add bay leaf and thyme. Bring to a gentle simmer, reduce heat to medium-low, and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

In a small bowl, whisk the 3 tbsp all-purpose flour into 1 cup of whole milk until smooth and no lumps remain (this is a milk slurry). Temper the slurry by ladling about 1 cup of hot broth from the pot into the slurry while whisking constantly to warm it.

Pour the tempered milk-flour mixture back into the pot while stirring. Continue to simmer gently for 4–6 minutes, stirring occasionally, until the chowder thickens and coats a spoon. If the chowder becomes too thick, add up to 1/2 cup additional stock or milk to reach desired consistency.

Stir in the chopped clam meat and the heavy cream. Warm over low heat for 3–4 minutes—do not boil, as high heat will toughen clams and may cause dairy to separate.

Season with kosher salt (start with 1 tsp) and freshly ground black pepper to taste. Add Worcestershire sauce if using and adjust seasoning. Remove bay leaf. If desired, swirl in 1 tbsp unsalted butter for extra richness.

Stir in chopped fresh parsley and taste; add more salt, pepper, or a squeeze of lemon if desired. Let rest off the heat for 2 minutes before serving so flavors meld.

Ladle chowder into warmed bowls and garnish with extra chopped parsley and freshly ground black pepper. Serve with crusty bread or oyster crackers.