Á La Minute New England Clam Chowder Recipe

Steam and Reserve Clams

Rinse clams under cold water, discard any open shells that don't close when tapped. In a large pot, bring 2 cups water to a boil, add clams, cover, and steam until shells open (about 5–7 minutes). Remove clams as they open to avoid overcooking.

When cool enough to handle, remove clams from shells, reserving meat and discarding shells. Coarsely chop half the clam meat; leave the other half mostly whole for texture. Strain the cooking liquid through a fine mesh sieve or cheesecloth into a measuring cup to remove sand/grit; you should end up with about 1 to 1 1/2 cups of clam liquid. If necessary, add bottled clam juice to reach 2 cups total.

In a heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Add the diced onion and celery and sweat gently until translucent and soft, about 6–8 minutes; do not brown.

Add the minced garlic and cook 30–45 seconds until fragrant. Add the cubed potatoes and toss to coat in the butter and aromatics for 1–2 minutes.

Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux that will thicken the chowder.

Slowly pour in the reserved strained clam liquid and an additional 1/2 to 1 cup water if needed, whisking or stirring constantly to avoid lumps. Add the thyme sprigs and bay leaf. Bring the mixture to a gentle simmer and cook until potatoes are tender, about 12–15 minutes.

Season with the salt and freshly ground black pepper; taste and adjust seasoning. Remove thyme sprigs and bay leaf before adding dairy.

Reduce heat to low. Stir in the milk and heavy cream, warming gently—do not boil once cream is added or it may break—until the chowder is heated through and slightly thickened, about 4–6 minutes.

Add the chopped and whole clam meat and heat just until clams are warmed through, 1–2 minutes. If the chowder is too thick, stir in up to 1/4 cup additional milk or clam juice to reach desired consistency.

Finish with a teaspoon of fresh lemon juice if using (brightens flavor). Ladle chowder into warmed bowls and garnish with chopped parsley and snipped chives.

Serve immediately with oyster crackers or crusty bread.