Creamy Clam Chowder Recipe

If using in-shell littlenecks: scrub shells under cold water. In a large pot with a fitted lid, add 1 cup water and bring to a simmer. Add clams, cover, and steam until shells open, 5–8 minutes. Remove clams as they open to a bowl; discard any that remain closed. Reserve the clam cooking liquid by pouring it through a fine-mesh sieve lined with a paper towel or cheesecloth into a bowl (you should have some liquor). Let clams cool slightly. Remove clams from shells and roughly chop; reserve whole pieces for garnish if desired. If using shucked fresh clams, skip steaming and use clam juice as noted.

Measure 2 cups total clam liquid. If steaming did not yield 2 cups, add bottled clam juice or water to reach 2 cups. Set aside.

In a heavy-bottomed pot or Dutch oven over medium heat, cook diced bacon until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer 2 tablespoons of crisp bacon pieces to a small bowl for garnish; leave the rendered bacon and fat in the pot.

Reduce heat to medium-low and add the butter to the pot with the bacon fat. When the butter melts, add diced onion and celery and sweat until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and make a roux. The mixture should be slightly pale and bubbly but not brown.

Gradually whisk in the reserved clam liquor and 1 cup of the milk until smooth, then add the potatoes and bay leaf. Increase heat to bring to a gentle simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Once potatoes are tender, reduce heat to low. Stir in the remaining 1 cup milk and 1 cup heavy cream. Add the chopped clams and simmer gently on low for 4–5 minutes more — do not boil vigorously, or the clams will toughen.

Taste and season with kosher salt and freshly ground black pepper. Remember the bacon and clam juice are salty, so season gradually. Remove and discard the bay leaf.

If you prefer a thicker chowder, simmer gently a few more minutes to reduce slightly. For a smoother texture, you can mash a cup of the cooked potatoes against the side of the pot and stir to integrate.

Stir in chopped fresh parsley and most of the reserved crispy bacon pieces, reserving a little for garnish.

Ladle chowder into warm bowls. Top each bowl with a sprinkle of the reserved crispy bacon pieces, oyster crackers, and an extra pinch of chopped parsley. Serve immediately.