Sep 10 2026
Restaurants›Pulcinella Italian Kitchen›Clam Chowder Recipe

Clam Chowder Recipe

Inspired by Pulcinella Italian Kitchen
Time55m
Serves4

Make Clam Chowder Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & Clams

Vegetables & Aromatics

Liquids & Thickening

Finishing & Seasoning

Method

Broth & Clams

  1. 1

    Steam the clams

    In a large pot, add 4 cups water and bring to a boil. Add the scrubbed clams, cover, and steam until clams open, about 5–7 minutes. Discard any clams that do not open. Remove clams with tongs into a bowl and set aside to cool.

  2. 2

    Reserve clam broth

    Carefully strain the cooking liquid through a fine-mesh sieve or cheesecloth into a bowl to remove grit; you should get about 1 to 1 1/2 cups of clam broth. Measure out 1 cup of this broth (top up with stock if needed) and set aside; reserve any extra for later use.

  3. 3

    Chop clam meat

    When clams are cool enough to handle, remove meat from shells. Roughly chop half of the clam meat; leave the other half as larger pieces for texture. Set aside.

  4. 4

    Cook bacon

    In the same large pot (wipe out any heavy grit), add diced bacon and cook over medium heat until crisp and fat renders, about 6–8 minutes. Use a slotted spoon to transfer cooked bacon to a paper towel–lined plate, leaving the bacon fat in the pot.

Vegetables & Aromatics

  1. 5

    Sauté vegetables

    To the pot with bacon fat, add 2 tablespoons butter and melt over medium heat. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and thyme and cook until fragrant, about 30 seconds.

  2. 6

    Add potatoes and bay leaf

    Stir in the cubed potatoes and the bay leaf; cook for 1–2 minutes to coat with fat and aromatics.

Liquids & Thicken

  1. 7

    Make roux

    Sprinkle the 2 tablespoons of all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook out the raw flour flavor and form a light roux.

  2. 8

    Add liquids

    Gradually whisk in the reserved 1 cup clam broth and 2 cups combined of stock + water (or the additional reserved broth) until smooth. Bring to a gentle simmer and cook until potatoes are tender, about 10–12 minutes. If mixture is too thick, add up to 1/2 cup more stock or water to reach desired consistency.

  3. 9

    Finish with milk and cream

    Reduce the heat to low. Stir in the milk and heavy cream and heat gently — do not boil once dairy is added — for 4–6 minutes until the chowder is warmed through and slightly thickened.

Finishing & Seasoning

  1. 10

    Add clams and bacon

    Stir in the chopped and whole clam meat and cooked bacon. Warm for 2–3 minutes until clams are heated through. Taste and adjust seasoning with kosher salt and freshly ground black pepper.

  2. 11

    Finish and serve

    Remove bay leaf. Stir in chopped parsley and, if using, 1 teaspoon fresh lemon juice to brighten the flavor. Ladle chowder into bowls and serve immediately with oyster crackers or crusty bread.

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