New England Clam Chowder Recipe

Prepare clams (if using in-shell)

If using live littleneck clams in shell, scrub shells under cold running water and discard any open clams that do not close when tapped. Place clams in a large pot with 4 cups clam juice, 1 cup water, bay leaves, and peppercorns. Bring to a simmer over medium heat, cover, and steam until clams open, about 5–7 minutes. Remove clams with tongs as they open to avoid overcooking. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth or paper towel into a bowl and reserve (this is your clam broth). Remove clam meat from shells and roughly chop. If using pre-chopped clams, skip steaming and simply reserve canned or fresh clam juice and use chopped clams later.

Measure 3 to 4 cups of the reserved clam broth (adjust so total liquid will be about 4–5 cups combined with milk later). Discard bay leaves and peppercorns from the strained broth.

In a large heavy-bottomed pot or Dutch oven, melt 4 tablespoons unsalted butter over medium heat until foaming. Add the diced onion, celery, and optional carrot. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes; do not let them brown.

Stir in 3 tablespoons all-purpose flour and cook, stirring constantly, for 2 minutes to make a blond roux — this will thicken the chowder and remove the raw flour taste.

Gradually whisk in 3 cups of the reserved clam broth (or clam juice/water mixture if using canned clams) to the roux, ensuring no lumps remain. Add the diced potatoes. Bring the mixture to a gentle simmer, reduce heat to medium-low, and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Stir in 2 cups whole milk and 1 cup heavy cream into the pot. Gently heat—do not boil—over low heat until the chowder is hot and slightly thickened, about 5–8 minutes. If the chowder is too thick, add up to 1/2 cup additional reserved clam broth or milk to reach desired consistency.

Add the chopped clam meat to the pot and heat through for 2–3 minutes. Taste and season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste. Remove bay leaves if any remain.

If using, stir in 2 tablespoons chopped parsley. For a richer finish, stir in 1 tablespoon butter off the heat. Keep chowder hot but do not boil once dairy has been added to prevent curdling.

In a small skillet, cook diced bacon until crisp, drain on paper towels, and use as an optional garnish. Ladle chowder into bowls and garnish with crisp bacon, sliced chives, and extra parsley.