Clam Chowder Recipe

Steam fresh clams

If using fresh clams: place scrubbed clams in a large pot with 1 cup water. Cover and bring to a vigorous simmer over medium-high heat. Steam until clams open, about 6–8 minutes, shaking pot occasionally. Discard any clams that do not open. Remove clams from shells once cool enough; reserve both clam meat and the steaming liquid. Strain the steaming liquid through a fine mesh sieve or cheesecloth into a bowl to remove grit and set aside.

If using canned clams: pour clams and their juice into a bowl and set aside. Use bottled clam juice to top up the broth quantity to about 3 cups total liquid (include reserved steaming liquid if using fresh clams).

Measure about 3 cups total clam-flavored liquid (combined steamed clam liquid + clam juice + bottled clam juice). Reserve until needed.

In a heavy-bottomed Dutch oven or large saucepan, melt 4 tbs butter with 1 tbs olive oil over medium heat. The oil raises the butter's smoke point.

Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Do not let them brown.

Add the minced garlic, thyme sprigs, and bay leaf and cook for 1 minute until fragrant.

Add the diced potatoes to the pot and stir to coat in the butter and aromatics. Cook 2 minutes to start flavor absorption.

Sprinkle 3 tbs all-purpose flour over the vegetables and stir continuously for 1–2 minutes to cook the raw flour; this creates a light roux that will thicken the chowder.

Slowly pour the reserved clam broth (about 3 cups) into the pot, stirring constantly to avoid lumps. Increase heat to bring the mixture to a gentle simmer.

Simmer uncovered until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Reduce heat to low. Stir in 2 cups whole milk and 1 cup heavy cream. Warm gently — do not boil once dairy is added — for 5–7 minutes to heat through and meld flavors. If the chowder seems too thin, mix 2 tbs cold water with 1–2 tbs flour to make a slurry and whisk it into the pot, simmering gently until thickened.

Add the clam meat to the pot to warm through for 2–3 minutes. If you used canned clams, add them now (reserve a few whole clams for garnish if desired).

Season the chowder with 1 tsp sea salt (adjust to taste), 1 tsp freshly ground black pepper, and 1 tsp Worcestershire sauce. Taste and adjust seasoning. If you prefer a smokier note, stir in up to 1 tsp smoked paprika.

Remove and discard the thyme sprigs and bay leaf. Ladle the chowder into bowls.

Garnish with 2 tbs chopped fresh parsley and, if desired, a few reserved whole clam meat pieces or a dash of smoked paprika. Serve hot with crusty bread or oyster crackers.