Clam Chowder Recipe

Clean clams

Rinse clams under cold running water. Scrub shells with a stiff brush to remove sand and debris. Discard any clams with cracked shells or that do not close when tapped.

Make clam broth

In a large pot (at least 6 qt), combine 8 cups water, 1 cup dry white wine, bay leaves, peppercorns, and 1 tsp kosher salt. Bring to a vigorous simmer over medium-high heat.

Steam clams

Add clams to the simmering liquid, cover, and steam until shells open, about 6–8 minutes. Shake the pot once during steaming to ensure even cooking. Remove clams as they open with a slotted spoon to a bowl. Discard any clams that remain closed after 10 minutes.

Strain and reserve broth

Carefully strain the cooking liquid through a fine-mesh sieve lined with cheesecloth or a paper towel into a clean bowl to remove grit. Reserve 5 cups of the clear clam broth and discard solids. When clams are cool enough to handle, remove meat from half the clams and chop coarsely; leave the other half in large pieces for texture. Reserve clam shells (if desired) for stock or discard.

Sweat aromatics

In a separate heavy-bottomed pot or Dutch oven, heat 2 tbs unsalted butter and 1 tbs olive oil over medium heat until butter foams. Add the diced onion, celery, and carrots. Cook gently, stirring occasionally, until softened and translucent, about 6–8 minutes; do not brown.

Add root vegetables

Add the diced parsnips, salsify, and potatoes to the pot. Stir to coat in fat and cook 2–3 minutes.

Add garlic and herbs

Add minced garlic, thyme sprigs, and half the chopped parsley. Stir for 1 minute until fragrant.

Combine with clam broth

Pour the reserved 5 cups clam broth into the pot with the vegetables. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook until potatoes and parsnips are tender when pierced with a knife, about 12–15 minutes.

Finish chowder

Remove thyme sprigs and bay leaves if any remain. Stir in 1 cup heavy cream and chopped clam meat. Warm gently over low heat—do not boil after adding cream—until heated through, about 3–4 minutes. Add 1 tsp freshly ground black pepper, 0.5 tsp kosher salt (adjust to taste), and 1 tsp lemon juice. Taste and adjust seasoning.

Optional mash for texture

For a slightly thicker, traditional chowder body, use a potato masher to mash about one cup of the cooked potato/parsnip mixture against the side of the pot to release starch, then stir to incorporate.

Add fresh herbs

Stir in remaining chopped parsley and sliced chives right before serving.

Prepare bread bowls

If using refrigerated sourdough boules, warm them briefly in a 350°F (175°C) oven for 5–7 minutes. Cut a circle from the top and hollow out the interior, leaving a 1/2" wall to hold the chowder. Optionally brush the interior with soft butter.

Ladle and garnish

Ladle clam chowder into each warm sourdough bowl. Garnish with extra parsley, a sprinkle of chives, and a lemon wedge on the side. Serve immediately with spoons and reserved clam pieces on top for presentation.