New England Or Rhode Island Clam Chowder Recipe

Shuck and reserve clams

If using live littlenecks/cherrystones, scrub shells under cold water. Steam clams in 2 cups water until they open (about 5–8 minutes). Remove clams with tongs and strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a bowl; you should have about 4 cups of clam liquid combined with stock (add stock later). Remove clams from shells, chop coarsely and refrigerate. Discard any clams that did not open.

Combine liquids

In a large stockpot (set up for roughly 1 gallon final yield; scale: quantities given yield about 1 gallon), combine reserved clam liquor and 4 cups low-sodium stock. Bring to a gentle simmer over medium heat; keep warm while you prepare the base.

In a large heavy-bottomed pot or kettle, melt 6 tablespoons butter over medium heat until foaming. Add diced onion, celery and carrots. Sauté, stirring occasionally, until translucent and soft but not browned, about 8–10 minutes.

Add minced garlic and cook 30–60 seconds until fragrant. Add remaining 2 tablespoons butter and sprinkle the 8 tablespoons flour over the softened vegetables. Stir to coat and cook the roux for 2–3 minutes, stirring constantly so the flour cooks but does not brown; this will thicken the chowder base.

Slowly whisk in the warm clam-stock mixture (reserved clam liquor + stock) a cup at a time, ensuring a smooth base with no lumps. Bring mixture to a gentle simmer.

Add diced potatoes, thyme sprigs and bay leaves. Simmer gently, uncovered, until potatoes are tender but not falling apart, about 12–18 minutes depending on dice size. Stir occasionally to prevent sticking.

Once potatoes are tender, reduce heat to low. Stir in the whole milk and heavy cream gradually, heating gently — do not boil once dairy is added to avoid curdling. Simmer on low for 6–8 minutes to meld flavors.

Add the chopped clams and continue to gently warm for 2–3 minutes to cook through. Taste and season with sea salt, freshly ground black pepper, and Old Bay if using. Remove thyme sprigs and bay leaves and discard.

If you prefer a thicker chowder, mash about 2 cups of the cooked potato pieces against the pot side with a spoon or use an immersion blender for a few pulses until desired texture is reached; stir to combine. Adjust consistency with additional milk or cream if too thick.

Ladle chowder into bowls or containers. Garnish with chopped parsley, a grind of cracked black pepper and a lemon wedge on the side. Serve hot with oyster crackers or crusty bread.

Storage: Cool quickly and refrigerate within 2 hours. Keeps 2–3 days refrigerated or up to 3 months frozen (note: texture may change after freezing; add a splash of milk when reheating).