Homemade New England Clam Chowder Recipe

Clean and steam clams

Rinse clams under cold running water, scrubbing shells to remove grit. Discard any clams with cracked shells or that do not close when tapped. In a large pot, add 4 cups cold water and bring to a simmer over medium-high heat. Add clams, cover, and steam until shells open, about 6–8 minutes (discard any that remain closed).

Reserve clam juice and meat

Using a slotted spoon, transfer opened clams to a bowl to cool. Pour the steaming liquid through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a measuring cup to remove sand and grit. You should have about 2 cups of strained clam juice. Chop clam meat from shells and measure about 12 oz; refrigerate until needed.

In a large heavy-bottomed pot or Dutch oven, melt 4 tbs unsalted butter over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant.

Add the diced russet potatoes, fresh thyme, and bay leaf. Pour in the reserved 2 cups clam juice plus 2 cups low-sodium chicken or clam stock (total ~4 cups of liquid). Increase heat and bring to a gentle boil, then reduce heat to medium-low and simmer until potatoes are tender, about 12–15 minutes.

In a small bowl or measuring cup, whisk the all-purpose flour into 1 cup whole milk until smooth and free of lumps (this is a slurry). Temper the milk mixture by adding a ladleful of hot broth from the pot into the milk while whisking, then pour the tempered milk-flour mixture back into the pot. Stir constantly and simmer 3–5 minutes until soup begins to thicken slightly.

Reduce heat to low and stir in 1 cup heavy cream. Keep the soup at a gentle barely-simmering temperature — do not boil after cream is added to prevent separation.

Add the chopped clam meat to the pot and warm through for 2–3 minutes — just long enough to heat and finish cooking the clams without overcooking them (they become rubbery if boiled).

Season the chowder with kosher salt (start with 1 tsp) and freshly ground black pepper (about 1 tsp). Taste and adjust seasoning as needed. If desired, add 1 tsp lemon juice to brighten flavors. Remove and discard the bay leaf.

Stir in chopped parsley. If you prefer a thicker chowder, mash a portion of the potatoes against the side of the pot with a spoon and stir to incorporate until you reach the desired consistency.

If using bacon: crisp 2 slices chopped in a small skillet and drain on paper towels. Ladle chowder into bowls and garnish with crispy bacon, chopped chives, additional parsley, and oyster crackers or serve with crusty bread.

Serve immediately while hot.