Creamy Clam Chowder Recipe

Steam and collect broth

Rinse littleneck clams under cold water, discarding any with cracked shells or that do not close when tapped. In a large pot, add 2 cups water and bring to a simmer. Add clams, cover, and steam until shells open, about 5–7 minutes. Remove clams with tongs to a bowl and let cool. Strain the cooking liquid through a fine mesh sieve lined with paper towel or cheesecloth into a bowl and measure; you should have about 1 cup of clam broth. If short, supplement with bottled clam juice to reach 1 cup. When cool enough to handle, remove clams from shells, chop half coarsely and reserve the other half whole for garnish if desired. Discard any unopened shells.

Cook bacon and aromatics

In a heavy-bottomed pot or Dutch oven over medium heat, cook the smoked bacon until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the cooked bacon to a small bowl (reserve 1–2 tablespoons for garnish if desired). Leave about 2 tablespoons bacon fat in the pot; if there isn’t enough, add 1 tablespoon unsalted butter. Add 2 tablespoons butter to the pot. Add the diced onion and celery and cook over medium heat until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle 3 tablespoons all-purpose flour over the softened vegetables and stir to coat. Cook the flour 1–2 minutes to remove the raw taste, stirring constantly, until the mixture is lightly golden.

Add the diced potatoes (and carrot if using) to the pot and stir to combine with the roux-coated vegetables. Cook 1–2 minutes to begin toasting the potatoes lightly.

Deglaze the pot with 1 tablespoon dry white wine (optional), scraping up any browned bits. Slowly whisk in the reserved clam broth and 2 cups whole milk, stirring to combine and smooth any lumps. Add the bay leaf and thyme. Bring the mixture to a gentle simmer. Reduce heat to medium-low and simmer until potatoes are tender, about 12–15 minutes, stirring occasionally so the bottom does not scorch.

Once potatoes are tender, stir in 1 cup heavy cream and the chopped clams. Warm gently—do not boil vigorously after adding cream or clams—or the cream can separate and clams can become tough. Simmer 2–3 minutes until clams are heated through. Taste and season with sea salt and freshly ground black pepper (start with about 1/2 teaspoon salt and adjust to taste). Remove and discard the bay leaf.

If you prefer a thicker chowder, ladle about 2 cups of the chowder into a blender and puree briefly until smooth (or use an immersion blender to partially puree), then return to the pot and stir to combine. Stir in most of the reserved crisp bacon, reserving a little for garnish. Warm gently for 1 minute more.

Ladle chowder into bowls. Top with chopped parsley, the reserved whole clams (if saved), extra crisp bacon, and a handful of oyster crackers. Serve hot.