Clam Chowder Recipe

Prepare fresh clams (if using)

If using fresh clams, rinse and scrub shells under cold water. In a large pot, add 1 cup water, bay leaves, thyme sprigs, and peppercorns. Add clams, cover, and steam over medium-high heat until clams open (5–8 minutes). Remove clams as they open to avoid overcooking. Reserve clam cooking liquid by straining through a fine sieve or cheesecloth into a bowl; discard solids. Remove clams from shells, chop roughly, and set aside. If using canned clams, drain clams into a bowl and reserve the juice; skip steaming step.

Measure 4 cups of chicken or clam broth. Combine reserved clam liquid (if any) with the broth; top up with water if needed to reach 4 cups total liquid.

In a heavy-bottomed pot or Dutch oven over medium heat, melt 3 tbs unsalted butter. Add the diced onion, celery, and optional carrot. Sauté, stirring occasionally, until vegetables are softened and onion is translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add the diced potatoes and stir to coat with butter and aromatics for 1–2 minutes.

Sprinkle 3 tbs all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a roux. The mixture should become slightly pasty but not browned.

Slowly whisk in the combined broth and reserved clam liquid a ladleful at a time to avoid lumps, stirring until smooth before adding more. Bring the mixture to a gentle simmer.

Simmer uncovered until potatoes are tender when pierced with a fork, about 12–15 minutes.

Reduce heat to low. Stir in 1 cup whole milk and 1 cup heavy cream (and optional 1/2 cup half-and-half if using) slowly, warming the soup gently—do not boil after adding dairy to prevent separation. Cook on low for 4–6 minutes to thicken slightly.

Add the chopped clams (from fresh or canned) and heat through for 2–3 minutes until clams are just warmed. Taste and adjust seasoning.

Season with kosher salt and freshly ground black pepper to taste. Add smoked paprika or a dash of hot sauce if using, and stir in the chopped parsley and sliced chives.

If desired, finish with 1 teaspoon lemon juice to brighten flavors. Remove bay leaves and thyme sprigs if any remain.

Ladle chowder into bowls and serve hot with oyster crackers or crusty bread.