Clam Chowder Recipe

Prepare clams

If using live littleneck clams in shell, scrub shells and purge sand by soaking in cold salted water for 20–30 minutes. Discard any open clams that do not close when tapped.

Simmer broth

In a medium saucepan, combine clams (in shell), 4 cups water, white wine, bay leaves, peppercorns, thyme sprig and 1 tsp sea salt. Bring to a gentle simmer over medium heat. Cover and cook until clams open, about 6–8 minutes. Discard any clams that remain closed.

Strain and reserve

Using tongs remove the opened clams to a bowl to cool. Strain the cooking liquid through a fine-mesh strainer lined with cheesecloth into a measuring cup or bowl to remove grit. You should get about 3 cups of clam broth; if more liquid is present, measure out 2 cups for the chowder and reserve the rest for thinning later if needed. Reserve clam meat: if using clams in shell, remove meat from shells and chop coarsely; set aside. If using canned clams, drain and reserve juice for broth if desired and chop clams.

Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat.

Add diced onion, celery and carrot. Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes, but not browned.

Sprinkle the flour over the softened vegetables and cook, stirring constantly, for 1–2 minutes to remove the raw flour taste. This creates a light roux to thicken the chowder.

Gradually whisk in the reserved clam broth and the 2 cups of stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

Add the diced potatoes and simmer until tender when pierced with a fork, about 12–15 minutes.

Reduce heat to low. Stir in the chopped clam meat, heavy cream and milk. Warm gently (do not boil) for 4–6 minutes so clams heat through and flavors meld. If the chowder is too thick, add reserved clam broth a little at a time to reach desired consistency.

Season with Worcestershire sauce, freshly ground black pepper, 1/2 tsp sea salt (adjust to taste), and 1 tsp lemon juice. Taste and adjust seasoning—add more salt, pepper, or a splash of wine if needed.

If using, stir in crumbled bacon and most of the chopped parsley and chives, reserving a little for garnish.

Ladle chowder into bowls and garnish with remaining parsley and chives. Serve hot with crusty bread or oyster crackers.