Maine Clam Chowder Recipe

Clean and steam fresh clams (skip if using canned)

If using fresh clams, rinse shells under cold water and discard any that are open and do not close when tapped. In a large pot, combine 3 cups water and the clamshells (if using) and bring to a simmer. Add the clams, cover, and steam until clams open, about 6–8 minutes. Remove clams with tongs as they open and set aside to cool. Strain the steaming liquid through a fine-mesh sieve lined with a paper towel or cheesecloth into a bowl to remove grit; this is your clam broth. Reserve clams and broth. If using canned clams, reserve the can juices and set clams aside; use the canned juice plus water as your broth if needed.

When clams are cool enough to handle, remove meat from shells and roughly chop. Reserve chopped clams separately.

In a heavy-bottomed pot or Dutch oven over medium heat, cook the diced bacon until fat renders and edges are crisp, about 6–8 minutes. Remove most of the crisp bacon pieces to a bowl for garnish, leaving about 1–2 tablespoons of bacon fat in the pot.

Add 2 tablespoons unsalted butter to the bacon fat. When butter melts, add the diced onion and celery and cook gently until translucent, about 5–7 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

Add the diced potatoes and stir to coat in fat. Cook for 2–3 minutes, then sprinkle the 3 tablespoons flour over the vegetables and stir constantly for 1–2 minutes to make a light roux; this will thicken the chowder. Toasting the flour briefly removes the raw taste.

Slowly whisk in the reserved clam broth (or reserved canned juice plus water) and 1 cup of hot water if needed, scraping up any browned bits from the pot. Add the bay leaf and thyme. Bring to a gentle simmer and cook until the potatoes are tender when pierced with a fork, about 12–15 minutes.

Once potatoes are tender, reduce heat to low. Stir in the whole milk and heavy cream, mixing gently to combine. Do not boil after adding the milk and cream to prevent curdling. Add the chopped clams and warm through for 3–4 minutes—clams only need short cooking to stay tender.

Season with sea salt and freshly ground black pepper to taste. Remove and discard the bay leaf. Stir in chopped parsley and the reserved crispy bacon pieces (leave some for garnish if you like). If the chowder is too thick, add up to 1 cup additional hot water or clam juice to reach desired consistency.

Ladle the chowder into warmed bowls. Garnish each bowl with a sprinkle of chopped chives or parsley, a grind of cracked black pepper, and the reserved bacon. Serve immediately with oyster crackers or crusty bread on the side.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk or water if it thickens too much.