Clam Chowder Recipe

Render Butter & Sweat Aromatics

In a large, heavy-bottomed pot over medium heat, melt 2 tablespoons of the butter. Add the diced onion and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant.

Add Potatoes & Liquids

Add the cubed potatoes, bay leaf, and thyme to the pot. Pour in the reserved clam juice and the chicken/vegetable stock. Increase heat to bring to a gentle simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Make a Roux

In a separate small saucepan or in a cleared space in the pot, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes to form a blond roux (it should smell slightly nutty but not brown).

Thicken the Chowder

Whisk the roux into the simmering potato mixture a little at a time, stirring constantly to avoid lumps. Simmer 3–5 minutes until the broth thickens slightly.

Reduce heat to low. Stir in the milk and heavy cream slowly, heating gently — do not boil once dairy is added to prevent curdling. Add the chopped clams and the cup of bottled or reserved clam juice if additional brine is desired for flavor. Heat until clams are warmed through, about 2–3 minutes.

Taste and season with sea salt, freshly ground black pepper, and Worcestershire sauce. Add lemon juice and most of the chopped parsley, reserving a little for garnish. If the chowder is too thick, thin with up to 1/2 cup additional milk or stock to reach desired consistency.

Remove and discard the bay leaf. Keep the chowder on low and warm for serving — do not boil.

Ladle the chowder into warmed bowls. Garnish each bowl with the reserved parsley, a sprinkle of chopped cooked bacon (if using), and sliced chives or green onion. Serve with oyster crackers or crusty bread.