Clam Chowder Recipe

Rinse and scrub the fresh clams under cold running water to remove grit. Discard any open clams that do not close when tapped.

In a large pot or Dutch oven, combine 4 cups chicken broth (or clam juice) and 1 cup water. Bring to a gentle simmer over medium heat.

Add the scrubbed clams to the simmering liquid, cover, and steam until clams open, about 6–8 minutes. Remove the clams as they open into a bowl, leaving the cooking liquid in the pot. Discard any clams that remain tightly closed after cooking.

Once cool enough to handle, remove the clams from their shells and chop most coarsely, leaving some whole for texture. Measure out 1 cup chopped cooked clam meat. Reserve shells if desired for extra flavor; strain the cooking liquid through a fine-mesh sieve or cheesecloth into a bowl to remove sand and grit, then return the strained liquid to the pot (should yield about 3 to 4 cups total including the broth).

In a separate large heavy-bottomed pot or the same pot after removing clams, melt 4 tbsp unsalted butter over medium heat.

Add 1 cup diced onion, 2 diced celery stalks, and 1/2 cup diced carrots (if using). Cook, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Do not let them brown.

Sprinkle 4 tbsp 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 and form a light roux.

Slowly whisk in the reserved clam cooking liquid and broth mixture (from the Broth & Clams section) into the roux. Start with a small amount to smooth the roux, then add the rest while whisking to avoid lumps. Bring to a gentle simmer.

Add 2 cups (about 1 large or 2 medium) peeled and cubed potatoes to the simmering pot. Add 2 sprigs thyme, 1 bay leaf, 1/2 tsp freshly ground black pepper, and 1 tsp kosher salt (adjust later).

Simmer the potatoes until tender when pierced with a fork, about 12–15 minutes. Stir occasionally to prevent sticking. If the chowder becomes too thick before the potatoes are cooked, add up to 1/2 cup additional water or broth.

Once potatoes are tender, reduce heat to low. Remove and discard the thyme sprigs and bay leaf.

Stir in 1 cup half-and-half and 1/2 cup whole milk. Heat gently—do not boil—to avoid curdling, about 3–4 minutes until warmed through and slightly thickened.

Add the reserved chopped clams (or 1 cup drained canned clams) and warm through for 2–3 minutes. Taste and adjust seasoning with additional salt and pepper as needed.

Finish with 2 tbsp chopped fresh parsley, 1 tbsp chopped chives (if using), and 1 tsp fresh lemon juice if desired to brighten flavors. Stir gently.

Ladle chowder into bowls (or cups for the smaller option). Serve immediately with crusty bread or oyster crackers and extra butter on the side.

Leftovers: cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk if the chowder has thickened too much.