Clam Chowder Recipe

Rinse clams under cold water, discarding any with broken shells or that do not close when tapped. Scrub shells to remove grit.

In a large pot or deep skillet, combine 4 cups water, white wine, bay leaves, peppercorns, and 1 tsp salt. Bring to a vigorous simmer over medium-high heat.

Add clams, cover, and steam until clams open, about 6–8 minutes. Shake the pan occasionally for even cooking. Remove pot from heat as soon as clams open.

Using a slotted spoon, transfer opened clams to a bowl. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth or a paper towel into a clean container; reserve liquid (this is clam broth). Discard bay leaves and peppercorns. Let clams cool slightly.

Remove clams from shells; reserve about 1 cup chopped clam meat. Any clams that did not open should be discarded.

In a heavy-bottomed pot over medium heat, melt 4 tbs butter until foaming.

Add diced onion, celery, and carrot. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Season with 1/2 tsp black pepper and the thyme.

Sprinkle 3 tbs flour over the softened vegetables and stir to coat. Cook, stirring constantly, 2 minutes to cook out the raw flour taste (do not let flour brown).

Slowly whisk in the reserved clam broth (about 3 cups; if you have less, top up with additional water or clam juice to reach about 3 cups). Scrape any browned bits from the bottom of the pot. Bring to a gentle simmer.

Add the diced potatoes. Reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 12–15 minutes.

Stir in 1 cup milk and 1 cup heavy cream into the pot. Warm gently — do not boil — until heated through and slightly thickened, about 4–6 minutes. If the chowder is too thin, simmer a few more minutes to reduce; if too thick, add a splash of milk or broth to reach desired consistency.

Add the reserved chopped clams to the pot and heat just until the clams are warmed through, about 2 minutes. Do not overcook clams to avoid toughness.

Taste and adjust seasoning with sea salt and cracked black pepper. Add a squeeze of lemon juice (from 1/2 lemon) to brighten flavors.

Remove from heat and stir in chopped parsley and sliced chives.

Ladle chowder into bowls and serve immediately with optional oyster crackers or crusty bread.