Ne Clam Chowder Recipe

Make clam broth and prepare clams

Rinse clams under cold water, discarding any with broken shells. In a large pot, combine clams and 8 cups cold water. Bring to a simmer over medium-high heat, cover, and steam until shells open, 6–8 minutes. Remove clams with a slotted spoon to a bowl to cool. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a measuring cup or bowl to remove sand; you should have about 4–5 cups of clam broth. If you have more, reserve extra; if less, top to 4 cups with water. Set strained broth aside.

When clams are cool enough to handle, remove meat from shells and chop coarsely. Reserve roughly 1½ cups chopped clams for the chowder and set aside.

Make roux and warm dairy

In a separate large heavy pot or Dutch oven, melt 3 tablespoons butter over medium heat. Add 1 tablespoon flour and cook, stirring constantly, 1–2 minutes to make a blond roux (do not brown). Slowly whisk in 2 cups of the reserved clam broth and 1 tablespoon white wine (if using) until smooth. Bring to a gentle simmer, stirring, to thicken slightly.

Reduce heat to low and stir in whole milk and heavy cream. Keep warm but do not boil—maintaining a gentle simmer preserves creaminess.

While clams steam, finely dice onion and celery; peel and dice potatoes into 1/2-inch cubes so they cook evenly.

In the pot used for the chowder base (after the roux step is set to low heat), melt remaining 1 tablespoon butter over medium heat in a skillet or the same pot. Add diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add diced potatoes to the onion/celery mixture, then pour in the remaining reserved clam broth. Add the thyme and bay leaf. Bring to a simmer and cook until potatoes are tender, about 10–12 minutes.

When potatoes are tender, remove and discard the bay leaf. Use a potato masher or the back of a spoon to mash about one-third of the potatoes in the pot to slightly thicken the chowder base; leave the rest chunky for texture.

Reduce heat to low. Gradually stir the warm milk/cream mixture (prepared earlier) into the pot with the potatoes and broth. Heat gently—do not boil—to combine. Taste and adjust seasoning with salt and black pepper.

Stir in the chopped clams and remaining 1 tablespoon butter. Allow clams to warm through for 2–3 minutes over low heat. Finish with fresh lemon juice and chopped parsley. Add extra cracked black pepper to taste.

If chowder seems too thin, simmer gently 3–5 minutes to reduce to desired thickness; if too thick, add up to 1/2 cup reserved clam broth or milk to loosen. Serve hot with extra parsley and cracked pepper.