Boston Clam Chowder Recipe

Rinse clams under cold water, discarding any with cracked shells or that do not close when tapped. Place clams in a bowl of cold salted water for 20 minutes to purge sand, then drain and rinse.

In a large heavy-bottomed pot, combine 4 cups cold water, white wine, bay leaf, thyme sprigs and 1 tsp sea salt. Bring to a simmer over medium heat.

Add the clams to the simmering liquid, cover, and cook until shells open, about 6–8 minutes. Remove clams with tongs as they open and transfer to a bowl. Discard any clams that remain closed after cooking.

Strain the clam cooking liquid through a fine-mesh sieve lined with a double layer of cheesecloth or a coffee filter into a clean bowl; press gently to extract the liquid but leave behind grit. You should have approximately 3 cups of clam broth; if less, top with cold water. Reserve clams in shells for garnish or remove meat from half of the clams and chop coarsely; reserve the rest whole.

In a small skillet over medium heat, add diced pancetta and cook until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer crisp pancetta to a paper towel–lined plate, reserving 1 tablespoon of rendered fat in the skillet.

If desired, toss oyster crackers with a teaspoon of olive oil and lightly toast in a 350°F (175°C) oven for 5–7 minutes until warm and slightly crunchy. Set aside.

In the large pot used for the clams (wipe out any burned bits but keep about 1 tablespoon of clam broth solids if present), add 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add diced onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant.

Sprinkle 3 tablespoons flour over the vegetables and stir to coat. Cook the roux for 2 minutes to remove the raw flour taste, stirring constantly and ensuring it does not brown.

Gradually whisk in the reserved clam broth, about 1/2 cup at a time, smoothing out any lumps. Once incorporated, add the cubed potatoes and bring to a gentle simmer. Cook until potatoes are tender, about 12–15 minutes.

Stir in 2 cups whole milk and 1 cup heavy cream. Heat gently — do not boil — stirring occasionally until the chowder is hot and slightly thickened, about 6–8 minutes. If the chowder is too thick, thin with up to 1/2 cup additional milk or clam broth to reach desired consistency.

Add the chopped clam meat and simmer just until clams are heated through, about 2–3 minutes. Add reserved whole clams to warm through if using in-shell for garnish (do not overcook).

Stir in the additional 1 tablespoon unsalted butter, freshly ground black pepper, chopped parsley, chives, and 1 tablespoon lemon juice. Taste and adjust seasoning with salt and pepper as needed (start with an additional 1/2 tsp salt if necessary).

Ladle chowder into bowls and top each serving with crisp pancetta, a few whole clams or clam meat, and a sprinkle of extra parsley and chives. Serve with toasted oyster crackers on the side; drizzle a little olive oil over crackers if desired.