New England Style Clam Chowder Recipe

If using fresh clams

Rinse clams under cold water and purge grit by soaking in salted cold water for 20 minutes. Scrub shells with a brush. Place clams in a large pot with 2 cups water, cover, bring to a simmer over medium heat until clams open (5–8 minutes). Remove clams as they open to avoid overcooking; reserve cooking liquid by straining through a fine-mesh sieve or cheesecloth and set aside. When cool enough to handle, remove clam meat from shells and coarsely chop. Discard any clams that did not open.

If using canned clams

Drain clams, reserving the clam juice. Use the canned clam juice combined with bottled clam juice to reach the total required clam broth amount.

Measure out 2 cups of clam juice (from fresh clam liquor or bottled/canned). Combine reserved clam juice with 2 cups chicken or vegetable stock and set aside.

In a large heavy-bottomed pot or Dutch oven, melt 4 tbsp unsalted butter over medium heat. 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 more until fragrant.

Sprinkle the all-purpose flour evenly over the softened vegetables and cook, stirring constantly, for 2–3 minutes to remove the raw flour taste and form a light roux. The mixture should bubble gently but not brown — reduce heat slightly if it begins to darken.

Slowly whisk in the reserved clam/stock mixture (the 4 cups combined) a ladle at a time to avoid lumps, then add the milk and bring to a gentle simmer. Add the bay leaf, thyme sprigs, diced potatoes, and 1 tsp kosher salt. Simmer gently until potatoes are tender when pierced with a fork, about 12–15 minutes. Stir occasionally to prevent sticking.

Once potatoes are tender, stir in 1 cup heavy cream and bring the soup back to a gentle simmer. If you prefer a thicker chowder, mash about 1/3 of the cooked potato cubes against the side of the pot with a spoon or use an immersion blender for a few pulses to slightly thicken the base—do not purée completely; you want a chunky texture.

Add the chopped clam meat to the pot and warm through gently for 2–3 minutes; avoid boiling once the clams are added to keep them tender.

Season with freshly ground black pepper, additional salt to taste, and 1 tsp Worcestershire sauce if using. Remove thyme sprigs and bay leaf. Stir in chopped parsley and chives (if using).

Taste and adjust seasoning. If the chowder tastes too heavy, a squeeze of lemon (optional, not listed in ingredients) can brighten flavors.

If using bacon: In a small skillet over medium heat, cook diced bacon until crisp, about 6–8 minutes. Drain on paper towels. Optionally, toss cooked bacon in 1 tbsp butter briefly for extra sheen. Sprinkle bacon pieces on individual bowls of chowder when serving.

Ladle chowder into warmed bowls, garnish with extra chopped parsley and a grind of black pepper. Serve with oyster crackers or crusty bread on the side.