New England Clam Chowder Recipe

Clean and cook clams

If using fresh clams, rinse well and soak in cold salted water for 20 minutes to purge sand, then scrub shells. In a large pot, combine clams with 1 cup water, cover, and steam over medium-high heat until clams open, about 6–8 minutes. Remove clams as they open to a bowl; strain cooking liquid through a fine-mesh sieve lined with cheesecloth into a measuring cup and reserve. Discard any clams that do not open. Chop half the clam meat coarsely and leave remainder for garnish.

Measure out 2 cups clam juice. If you obtained less from steaming, top up with bottled clam juice to reach 2 cups. Combine the reserved clam cooking liquid, clam juice and chicken or vegetable stock in the pot and keep warm over low heat with bay leaves and thyme.

Render bacon and saute aromatics

In a separate heavy-bottomed pot or Dutch oven over medium heat, add the bacon slices and cook until fat is rendered and bacon is crisp, about 8–10 minutes. Remove bacon to a paper towel-lined plate, reserving the bacon fat in the pot. Chop half the cooked bacon into small pieces to return to the chowder later; reserve the remaining slices for garnish.

Reduce heat to medium-low. Add 2 tablespoons butter to the bacon fat. When butter foams, add diced onion and celery and sweat gently until translucent and soft, about 6–8 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant, being careful not to brown.

Cook potatoes

Add the diced potatoes to the pot and stir to coat with the fat and aromatics. Pour in the warm stock/clams mixture from the other pot, increase heat to bring to a gentle simmer. Cook until potatoes are tender but still hold shape, about 12–15 minutes.

Make roux and thicken

In a small bowl, whisk the 3 tablespoons flour into the 1 cup whole milk until smooth to make a slurry (or sprinkle flour into pot and stir to combine with fat for a light roux). Slowly whisk the milk-flour mixture into the simmering chowder to avoid lumps. Simmer 4–6 minutes to thicken and cook out the raw flour taste.

Stir in 1 cup heavy cream and chopped clam meat. Allow chowder to return to a gentle simmer, then reduce heat to low. Cook 2–3 minutes to warm clams through, do not boil vigorously to avoid toughening the clams.

Season chowder with salt and freshly ground black pepper to taste. Add 1 tablespoon fresh lemon juice and, if desired, a pinch of cayenne or a few drops of hot sauce for a subtle kick. Taste and adjust seasoning.

Finish and serve

Ladle chowder into warmed bowls. Garnish each bowl with the reserved crisp bacon slices (or chopped bacon pieces), and sprinkle with finely snipped fresh chives. Serve immediately with oyster crackers or crusty bread.