Clam Chowder Recipe

Clean and steam clams

Rinse clams under cold water, scrub shells and discard any with broken shells or that do not close when tapped. In a large pot, combine 1 cup white wine, 1 cup water and bay leaf. Bring to a simmer over medium-high heat. Add clams, cover, and steam until shells open, about 5–8 minutes. Remove clams with tongs as they open and place in a bowl to cool. Discard any clams that remain closed.

Reserve clam juice

Strain the cooking liquid through a fine sieve or cheesecloth into a bowl to remove grit; this is the reserved clam juice. Measure out 1 cup for the chowder (chill or skim fat if desired). If you have less than 1 cup, top up with additional broth.

Shuck clams

When clams are cool enough to handle, open shells and remove meat. Roughly chop larger clams; leave small ones whole. Set clam meat aside in the refrigerator.

In a heavy-bottomed pot or Dutch oven, melt 3 tbsp butter over medium heat. Add diced onion, celery and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook another 30–45 seconds until fragrant.

Stir in 3 tbsp flour to the softened vegetables and cook, stirring, for 1–2 minutes to remove the raw flour taste. This forms a light roux.

Gradually whisk in the reserved clam juice and 2 cups broth plus 1 cup milk, making sure to whisk out any lumps. Add the diced potatoes, thyme sprigs, and bring mixture to a gentle simmer. Cook until potatoes are tender, about 12–15 minutes.

Once potatoes are tender, remove and discard thyme sprigs and bay leaf. Reduce heat to low. Stir in 1 cup heavy cream and the chopped clam meat. Warm gently — do not boil once cream and clams are added, to prevent toughening the clams and curdling the cream — until clams are heated through, about 3–4 minutes.

Taste and season with salt and black pepper as needed. Add 1 tbsp fresh lemon juice to brighten the flavor. Stir in chopped parsley and chives.

If using, sprinkle chopped crispy bacon or pancetta and oyster crackers or toasted baguette slices on top before serving.