Kettle Style Clam Chowder Recipe

Make clam broth and cook clams

Place scrubbed fresh clams and 8 cups water in a large kettle or heavy-bottomed pot. Add bay leaves and peppercorns. Cover and bring to a gentle boil over medium-high heat. Steam until clams open, about 6–8 minutes. Remove clams with tongs as they open to avoid overcooking and transfer to a bowl to cool. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth into a clean container; discard solids. Reserve 4 cups of this clam broth for the chowder and freeze or discard the rest.

Shuck and chop clams

When clams are cool enough to handle, remove meat from shells. Chop larger clams into bite-sized pieces. You should have about 10–12 oz clam meat. If using canned clams in place of fresh meat, drain and reserve their juice to add to the broth (use the clam juice ingredient).

In the same kettle or a large heavy pot, cook diced bacon over medium heat until fat renders and edges are crisp, about 6–8 minutes. Remove most of the crisped bacon pieces to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot (retain reserved bacon for garnish). Add 4 tablespoons unsalted butter to the rendered fat and melt over medium heat. Add diced onion, celery, and carrot. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Add the cubed russet potatoes to the pot and stir to coat with fat and butter. Pour in the reserved 4 cups clam broth plus 1 cup clam juice (or up to 1 cup additional water if short). Add thyme sprigs and bring mixture to a simmer. Cook until potatoes are just tender, 10–12 minutes depending on cube size.

Make a kettle-style roux slurry and thicken

While potatoes simmer, melt remaining 2 tablespoons butter in a small saucepan over medium heat. Whisk in the all-purpose flour and cook, stirring, until bubbly and slightly nutty, about 2 minutes (this is a cooked roux). Slowly whisk in 1 cup whole milk to create a smooth slurry. Pour the slurry into the simmering pot and stir to incorporate. Continue to simmer gently, stirring, until chowder begins to thicken, 4–6 minutes. If you prefer a thicker chowder, mix up to 1/2 cup additional milk with 2 tablespoons flour and add gradually until desired thickness is reached.

Reduce heat to low. Stir in remaining 2 cups whole milk and 1 cup heavy cream gradually, heating gently — do not boil once cream is added or it may separate. Add chopped clam meat and heated clam juice (if using canned clams) and warm through for 2–3 minutes; avoid overcooking clams. Taste and season with kosher salt, freshly ground black pepper, and Old Bay seasoning if using. Stir in lemon juice to brighten flavors. If chowder seems too thick after resting a few minutes, thin with a splash of milk or reserved clam broth.

Serve

Ladle chowder into bowls, garnish with reserved crisped bacon and chopped fresh parsley. Serve hot with oyster crackers or crusty bread.