Clam Chowder Recipe

Prepare fresh clams (optional)

If using fresh clams, scrub shells, then steam in a covered pot with 1/2 cup water until shells open (5–8 minutes). Remove meat, chop coarsely, and reserve any liquid by straining it through a fine sieve or cheesecloth. Use up to 1 cup of reserved clam broth; supplement with bottled clam juice if needed.

Drain the canned chopped clams, reserving the juice. Combine the reserved canned clam juice and any fresh clam broth; measure 1 cup total to add later.

In a large heavy-bottomed pot over medium heat, melt the butter until foaming but not browned (about 1–2 minutes).

Add the diced onion and celery. Sauté, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown it.

Add the cubed potatoes, thyme, and bay leaf. Stir to combine with the aromatics for 1 minute.

Sprinkle the flour evenly over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux.

Slowly whisk in the chicken stock (2 cups) until smooth, then add the measured clam juice. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.

Simmer gently until the potatoes are tender when pierced with a fork, about 12–15 minutes. Keep the heat low so the mixture does not boil vigorously.

Once potatoes are tender, reduce heat to low. Stir in the cold milk and heavy cream and warm through for 3–5 minutes — do not boil after adding dairy to prevent curdling.

Add the drained canned clams and the chopped fresh clam meat (if using) to the pot. Gently warm the clams in the chowder for 2–3 minutes — just until heated through. Avoid long cooking which toughens clams.

Taste and season with kosher salt, freshly ground black pepper, and Old Bay if using. Add the lemon juice and half of the chopped parsley; stir gently to combine.

If you prefer a thicker chowder, mash about 1/2 cup of the cooked potato cubes against the side of the pot and stir; for a looser chowder leave as is.

Remove and discard the bay leaf. Ladle the chowder into warmed bowls, garnish with remaining parsley and an extra grind of black pepper.

Serve immediately with crusty bread or oyster crackers alongside.