N.e. Clam Chowder Recipe

Purge and Steam

If using fresh clams, soak in cold salted water for 20–30 minutes to purge sand. Scrub shells clean. In a large pot, add 300 ml water and 120 ml clam juice (if using), bring to a boil, add clams, cover, and steam until clams open (5–8 minutes). Remove clams as they open and set aside to cool. Reserve the cooking liquid by straining through fine mesh or cheesecloth to remove grit; add reserved liquid to the stock. Discard any clams that do not open.

When cool enough to handle, remove clam meat from shells, chop coarsely and set aside. If using canned clams, drain, reserving the canned juice to add to the stock (use the specified 120 ml).

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

Add the diced onion, celery, and carrots. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Sprinkle 1/2 cup flour over the vegetables and stir to coat. Cook the roux for 2–3 minutes, stirring constantly, until it loses its raw flour smell and begins to take on a lightly golden color (do not brown heavily).

Slowly pour in 120 ml dry white wine, stirring to deglaze the pot and incorporate any browned bits. Let reduce for 1–2 minutes.

Gradually whisk in the combined stock and reserved clam cooking liquid (700 ml stock + reserved water/clam liquid to total approximately 1000 ml combined; if using canned clam juice add the specified 120 ml). Add the cubed potatoes, thyme sprigs, and bay leaves. Increase heat to bring to a gentle simmer.

Reduce heat to medium-low and simmer until potatoes are fork-tender, about 12–15 minutes. Stir occasionally to prevent sticking.

Once potatoes are tender, remove and discard thyme sprigs and bay leaves. For a thicker chowder with some texture, use a potato masher or the back of a spoon to lightly mash about one-third of the potatoes in the pot. If you prefer a smoother chowder, remove 1–2 cups of the soup, blend until smooth, and return to the pot.

Lower heat to gentle simmer. Stir in 250 ml whole milk and 120 ml heavy cream gradually, heating through but avoiding boiling (boiling can curdle the dairy).

Add the chopped clam meat and simmer gently for 3–5 minutes to warm through and meld flavors. Taste and adjust seasoning with up to 1 tsp sea salt, 1 tsp freshly ground black pepper, and 1 tsp Worcestershire sauce. If the chowder tastes flat, a small squeeze of lemon (optional) brightens the flavors.

If using optional cooked bacon, stir it in now for smoky flavor. For extra silkiness, swirl in 1 tbs unsalted butter just before serving.

Ladle chowder into warmed bowls. Garnish with chopped fresh parsley and optional chives. Serve with crusty bread or oyster crackers.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk if needed to loosen the chowder.