World Famous Clam Chowder Recipe

Clean and steam clams

Rinse clams under cold water, discard any that are cracked or do not close when tapped. In a large pot, add 1 cup of the stock (or water) and the cleaned clams. Cover and steam over medium-high heat until clams open, about 6–8 minutes. Remove clams as they open and set aside to cool. Reserve the cooking liquid by straining it through a fine-mesh sieve lined with paper towel or cheesecloth into a bowl to remove grit; add reserved liquid to the remaining stock.

Shuck clams

Once clams are cool enough to handle, remove meat from shells and chop coarsely. You should end up with about 1 to 1 1/2 cups of chopped clam meat. Reserve a few whole clam pieces for garnish if desired.

In a large heavy-bottomed pot or Dutch oven, melt 2 tablespoons of the butter over medium heat. Add the diced bacon (if using) and cook until crisp, 5–7 minutes; remove with a slotted spoon and drain on paper towels, leaving rendered fat in the pot. Add the diced onion and celery to the pot (add a little more butter if no bacon was used) and cook until softened and translucent, about 6–8 minutes. Stir in the minced garlic and thyme and cook 30–45 seconds until fragrant.

Add the diced potatoes to the pot along with the bay leaf and the reserved clam cooking liquid plus enough additional stock to equal 4 cups. Bring to a gentle simmer, cover, and cook until potatoes are tender when pierced with a fork, about 10–12 minutes.

In a small skillet or using the same pot space cleared to one side, melt the remaining 2 tablespoons butter over medium heat. Whisk in the 4 tablespoons flour and cook, stirring constantly, for 2–3 minutes to form a blond roux (do not let it brown).

Gradually whisk about 1/2 cup of the hot cooking liquid from the potato mixture into the roux to make a smooth slurry. Pour the slurry back into the pot with the potatoes, stirring to combine. Add the remaining stock if any, then simmer gently for 3–4 minutes until the chowder begins to thicken.

Stir in the heavy cream and milk and continue to heat gently — do not boil vigorously — for 3–5 minutes so the flavors meld and the chowder thickens to a creamy consistency.

Add the chopped clam meat to the pot and simmer just until heated through, about 2 minutes. Season with Worcestershire sauce, lemon juice, salt and pepper, and hot sauce if using. Taste and adjust seasoning.

Remove and discard the bay leaf. Stir in chopped parsley and fold in reserved crisp bacon pieces for texture, saving some for garnish.

Ladle chowder into cups (the recipe yields several cups; portion to about 1 cup per serving). Garnish with reserved clam pieces, additional chopped parsley, and a few bacon crumbles. Serve hot with oyster crackers or crusty bread.