Clam Chowder Recipe

Rinse clams under cold running water, discarding any with cracked shells or that do not close when tapped.

In a large pot with a tight-fitting lid, add 4 cups water and bring to a simmer. Add clams, cover, and steam until shells open (5–8 minutes). Shake the pot once during steaming to redistribute clams. Remove clams as they open and transfer to a bowl to cool.

Strain the steaming liquid through a fine-mesh sieve lined with cheesecloth into a measuring cup or bowl to remove grit. You should have about 1 to 2 cups of clam broth; if short, top up with bottled clam juice to reach 2 cups. Reserve both clams and clam broth separately.

When clams are cool enough to handle, remove meat from shells. Chop about half the meat into bite-sized pieces and leave the rest roughly whole for texture. Reserve shells (discard any unopened).

In a heavy-bottomed Dutch oven over medium heat, melt the butter until foaming.

Add the diced onion, celery, and carrots and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add the diced potatoes and stir to coat with butter and vegetables. Cook 2–3 minutes to start softening the potatoes.

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour taste and form a light roux.

Slowly whisk in the reserved clam broth and 1 cup of the milk until smooth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.

Add the remaining milk and the potatoes' cooking liquid continued simmering; simmer until potatoes are tender, about 10–12 minutes. If the chowder becomes too thick, add additional milk or water 1/4 cup at a time to reach desired consistency.

Stir in the heavy cream and remove from heat (keep warm, do not boil after adding cream).

Add chopped and whole clam meat to the chowder along with fresh thyme and the bay leaf. Return to a gentle low heat for 2–3 minutes just to warm the clams through (avoid boiling to keep clams tender).

Season with kosher salt and freshly ground black pepper to taste. Remove bay leaf.

Ladle chowder into bowls and garnish with chopped parsley and a lemon wedge on the side. Serve immediately.

If making a Manhattan-style clam chowder instead of New England: after cooking the onion/celery/pepper mixture in the Base & Vegetables step, deglaze the pot with 1/2 cup dry white wine and simmer until mostly evaporated (2 minutes). Add the crushed tomatoes with the clam broth and proceed with potatoes and remaining steps. Omit heavy cream for a bright tomato-based chowder; adjust seasoning with additional salt and pepper.