New England Clam Chowder Recipe

Prepare clams and bacon

If using fresh clams: steam until just opened, reserve cooking liquid, and remove clam meat from shells; chop coarsely to total about 2 cups. If using canned clams: drain clams, reserve canned juice and measure out 2 cups of chopped clams. Chop bacon into small pieces.

In a large heavy pot or Dutch oven over medium heat, cook the diced bacon until the fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the bacon fat in the pot. Reserve bacon for garnish and flavoring.

Add the butter to the hot bacon fat. When butter foams, add the chopped onion and celery. Sauté over medium heat until vegetables are softened and onion is translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, stirring so garlic does not brown.

Stir in the diced potatoes and toss to coat in the fat and butter. Cook 2–3 minutes, stirring, to slightly toast the potatoes’ edges.

Sprinkle the flour evenly over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a roux. The mixture will thicken and become paste-like.

Slowly pour in the clam juice (reserved from fresh or canned) and the stock while whisking or stirring vigorously to avoid lumps. Bring to a gentle simmer; the mixture should start to thicken within a few minutes.

Add the milk and simmer gently until potatoes are just tender, about 10–12 minutes. Do not boil vigorously — a gentle simmer will prevent milk from curdling.

Stir in the chopped clams and heavy cream. Heat through gently for 3–4 minutes until clams are warmed but not rubbery. If using reserved fresh clam cooking liquid beyond the measured clam juice, you may add up to 1/4 cup more for extra flavor.

Add the thyme sprigs (or dried thyme), bay leaf, Worcestershire sauce, salt, and pepper. Simmer gently 3–5 minutes to marry flavors. Taste and adjust seasoning, adding more salt or pepper as needed. Remove and discard the bay leaf and thyme sprigs if using fresh.

If the chowder is thicker than desired, stir in up to 1/2 cup additional milk or stock to reach your preferred consistency. If too thin, simmer a few extra minutes to reduce slightly.

Ladle chowder into bowls and garnish with the crisp bacon bits, chopped parsley, and optional chives. Serve hot with oyster crackers or crusty bread.