Clam Chowder Recipe

Prepare vegetables and potatoes

Peel and dice russet potatoes into 1/2-inch cubes so they cook evenly. Finely chop the yellow onion, celery, and carrot. Set aside.

Sweat aromatics

In a large heavy-bottomed pot over medium heat, melt 3 tbs unsalted butter. Add chopped onion, celery, and carrot with a pinch of salt. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes; do not let them brown.

Make roux

Sprinkle 3 tbs all-purpose flour over the softened vegetables and stir to coat. Cook the flour for 2 minutes, stirring constantly, to remove the raw flour taste.

Add liquids and potatoes

Slowly pour in 2 cups clam juice while whisking to avoid lumps, then add 2 cups whole milk. Add the diced potatoes, 1 bay leaf, and 1 tsp fresh thyme. Bring the mixture to a gentle simmer and cook until potatoes are tender, about 12–15 minutes.

Finish chowder

When potatoes are tender, stir in 1 cup heavy cream, 1–2 cups chopped clams, 1 tsp Worcestershire sauce, 1 tsp salt (adjust to taste), and 1/2 tsp freshly ground black pepper. Simmer gently for 3–5 minutes to heat the clams through. Remove and discard the bay leaf.

Adjust texture

If you prefer a thicker chowder, mash about 1 cup of the potato pieces against the side of the pot with the back of a spoon, then stir to thicken. For a smoother finish, use an immersion blender on low for a few quick pulses—leave some chunks for texture.

Final seasoning

Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice (from 1/2 lemon) to brighten the flavors. Optional: Stir in 1 tbs butter for a silkier mouthfeel.

Roast the garlic

Preheat oven to 400°F (200°C). Slice off the top 1/4 of the garlic head to expose the cloves. Place the head on a small piece of foil, drizzle with 1 tbs olive oil, season lightly with salt, wrap the foil around it, and roast on a baking sheet for 30–35 minutes until cloves are soft and golden. Let cool slightly, then squeeze out roasted garlic paste into a small bowl; mash smooth with a fork.

Cure the cherry tomatoes

Toss halved cherry tomatoes with 1 tbs olive oil, 1/4 tsp salt, and 1/2 tsp sugar (optional). Spread cut-side up on a small baking tray. Roast in the same 400°F oven for 12–15 minutes until slightly shriveled and concentrated. Remove and let cool. Alternatively, for a fresher cured note, let the tossed tomatoes sit at room temperature for 30 minutes before using.

Combine roasted garlic and tomatoes

Mix 1–2 teaspoons of the roasted garlic paste into the roasted tomatoes to infuse them, reserving the remaining garlic to swirl into the chowder or for garnish.

Prepare and toast croutons

Preheat oven to 375°F (190°C). Toss 3 cups cubed day-old baguette with 2 tbs olive oil, 1/2 tsp garlic powder, and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet and bake for 10–12 minutes, stirring once halfway, until golden and crisp. Remove, toss with 1 tbs chopped parsley if using, and let cool.

Plate the chowder

Ladle hot clam chowder into warmed bowls. Stir a small spoonful of the reserved roasted garlic paste into each bowl if you want a stronger garlic note (about 1/2 tsp per bowl).

Top and garnish

Top each bowl with a spoonful of the roasted cherry tomatoes mixed with garlic. Scatter crispy croutons on top, sprinkle chopped chives, and finish with a light grating of lemon zest and a few drops of fresh lemon juice to taste.

Serve

Serve immediately while hot so croutons remain crisp. Provide extra lemon wedges and black pepper at the table.