E.h. Clam Chowder Recipe

If using fresh clams

Rinse fresh clams thoroughly under cold water, discard any with cracked shells or that do not close when tapped. Place clams in a large pot with the 4 cups stock, 1 cup water, bay leaves and peppercorns. Cover and bring to a simmer over medium heat. Cook until clams open, about 6–8 minutes. Remove clams with tongs as they open and set aside to cool. Strain the cooking liquid through a fine sieve or cheesecloth into a bowl to remove grit and reserve the liquid.

If using canned clams

Drain canned clams into a bowl, reserving their juice. Combine canned clam juice with the 4 cups stock, 1 cup water, bay leaves and peppercorns in the soup pot. Bring to a gentle simmer, then remove bay leaves and peppercorns with a strainer; reserve the seasoned liquid for cooking the chowder.

Chop the cooked or canned clams coarsely (reserve some small pieces whole for garnish) and set aside.

In a large heavy-bottomed pot over medium heat, melt 4 tbsp butter. Add the diced onion and celery and sweat until translucent and softened, about 6–8 minutes, stirring occasionally so they do not brown.

Add the minced garlic and cook 30–45 seconds until fragrant.

Sprinkle 4 tbsp flour over the softened vegetables and stir to coat. Cook the roux for 2–3 minutes, stirring, to remove the raw flour taste but do not allow it to brown significantly.

Slowly whisk in about 1 cup of the reserved clam-stock mixture to the pot to loosen the roux, then gradually add the remaining clam-stock while whisking to create a smooth base. Bring to a gentle simmer.

Add the diced potatoes (and optional diced carrot) to the simmering broth. Simmer over medium-low heat until the potatoes are tender but still hold their shape, about 12–15 minutes.

Once potatoes are tender, stir in the 1 cup whole milk and 1 cup heavy cream. If using, add 1 tbsp dry white wine now. Warm the chowder gently—do not boil after adding dairy to prevent curdling—about 4–6 minutes until heated through and slightly thickened.

Add the chopped clams to the pot and cook just until the clams are heated through, about 2 minutes. Taste and adjust seasoning with about 1 tsp salt, 1 tsp freshly ground black pepper, and optional 1 tsp hot sauce. Stir in the chopped parsley and thyme.

If the chowder is thicker than desired, thin with a few tablespoons of reserved clam-stock or water to reach preferred consistency.

Ladle chowder into bowls and garnish with a few reserved whole clam pieces, a sprinkle of parsley, and an extra grind of black pepper. Serve hot with oyster crackers or crusty bread.