Clam Chowder Recipe

Melt butter and sweat aromatics

In a heavy-bottomed pot over medium heat, melt the butter. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make roux

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux. Do not brown the flour.

Deglaze and add liquids

Pour in the white wine to deglaze the pan, scraping any bits from the bottom. Let the wine reduce by half, about 2 minutes. Gradually whisk in the clam juice and chicken stock until smooth.

Simmer and thicken

Add the milk and thyme and bay leaf. Bring the mixture to a gentle simmer, stirring occasionally. Add the diced potatoes, reduce heat to maintain a low simmer, and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Prepare clams (if using fresh)

If using fresh littlenecks: steam clams in a covered pot with 1 cup water or 1 cup reserved clam liquor until they open (about 5–8 minutes). Discard any unopened clams. Remove clams from shells and chop roughly. Reserve the strained steaming liquid and use up to 1 cup total (included in ingredients).

Add clams and finish chowder

Once the potatoes are tender, stir in the chopped clams (or drained canned clams) and reserved clam liquor if using. Reduce heat to low and stir in the heavy cream. Gently warm for 3–4 minutes—do not boil after adding cream to prevent separation. Taste and adjust seasoning with salt, pepper, and Old Bay or smoked paprika.

Remove bay leaf. Stir in fresh parsley and a squeeze of lemon if desired. For a slightly thicker chowder, mash about 1/2 cup of the cooked potatoes against the pot and stir to incorporate.

Ladle chowder into bowls and garnish with chopped parsley and a sprinkle of chives if using. Serve with lemon wedges and optional crisp bacon on top.

Crisp bacon

If using bacon, cook diced bacon in a small skillet over medium heat until crisp, transfer to paper towels to drain, then sprinkle over each bowl of chowder just before serving.