New England Clam Chowder Recipe

Steam and reserve clam liquid

If using fresh littlenecks, rinse clams under cold water and discard any open ones that do not close when tapped. In a large pot, add 1 cup water and the clams, cover, and steam over medium-high heat 5–8 minutes until shells open. Remove clams with tongs as they open and set aside to cool. Reserve the cooking liquid by straining it through a fine-mesh sieve or cheesecloth into a bowl; discard grit. You should have about 1/2 to 1 cup strained clam liquid—add clam juice to reach 2 cups total if needed. If using canned clams, drain clams and reserve the canned juice; measure 2 cups total liquid using clam juice plus additional low-sodium seafood broth if necessary.

Chop clams

Once clams are cool enough to handle, remove meat from shells and chop coarsely. Reserve whole small clams for garnish if desired.

In a heavy-bottomed Dutch oven or large pot over medium heat, melt 2 tablespoons unsalted butter. Add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Add the diced potatoes, thyme sprigs, and bay leaf to the pot. Pour in 1 1/2 cups of the reserved clam broth and bring to a simmer. Cover and cook until potatoes are tender when pierced with a fork, about 10–12 minutes.

Make the roux

In a separate small saucepan (or push the cooked vegetables to one side of the pot), melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1–2 minutes until the raw flour smell is gone and the mixture is lightly golden (this is the roux).

Gradually whisk 1/2 cup of the warm clam broth/vegetable liquid into the roux to form a smooth paste, then slowly whisk in the milk and cream until fully combined and smooth.

Pour the milk-roux mixture back into the pot with the potatoes and vegetables, stirring to combine. Add the remaining clam broth (to reach about 2 cups total clam broth in the pot). Bring the chowder to a gentle simmer—do not boil vigorously—to thicken, about 5–7 minutes. If the chowder becomes too thick, thin with up to 1/2 cup additional milk or water.

Stir in the chopped clam meat and heat gently for 2–3 minutes until the clams are warmed through. Do not overcook clams or they'll become chewy.

Stir in the dry sherry (if using), salt, and freshly ground black pepper. Taste and adjust seasoning as needed. Remove and discard thyme sprigs and bay leaf.

If you prefer a smoother, creamier chowder, gently mash a cup of the cooked potatoes with the back of a spoon or use an immersion blender for a few quick pulses—do not purée completely; leave some potato and clam texture.

Ladle chowder into bowls and garnish with chopped fresh parsley and crispy bacon pieces if desired. Serve hot with oyster crackers or crusty bread.