New England Clam Chowder Recipe

Clean and Steam Clams

If using fresh clams, rinse shells under cold water and scrub any debris. In a large pot, add 2 cups water and bring to a simmer. Add clams, cover, and steam until shells open, about 6–8 minutes. Discard any clams that do not open.

Reserve Clam Liquid

Remove clams with tongs to a bowl to cool. Strain the cooking liquid through a fine-mesh sieve lined with a paper towel or cheesecloth into a measuring cup to remove grit. You should have about 1 to 1 1/2 cups strained liquid; if less, add up to 1 cup clam juice or water to total about 2 cups of clam liquid for the chowder base.

Chop Clams

When clams are cool enough to handle, remove meat from shells and roughly chop. If using canned clams, drain but reserve the canned liquid and add to the clam liquid measurement to reach about 2 cups total; chop clams if whole or leave chopped if already so.

In a heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Add the diced onion and celery and cook, stirring occasionally, until translucent and very soft, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Sprinkle the flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, until it loses its raw smell (this creates a light roux to thicken the chowder).

Add the diced potatoes, thyme sprigs, bay leaf, and the reserved clam liquid (and additional clam juice if used). Bring to a gentle simmer, cover partially, and cook until potatoes are tender, about 12–15 minutes. Stir occasionally to prevent sticking.

Once potatoes are tender, reduce heat to low. Stir in the milk and heavy cream gradually, warming the mixture but do not boil vigorously (boiling can break dairy and make it grainy). Simmer gently for 5–7 minutes until chowder thickens slightly.

Taste the broth and season with kosher salt and freshly ground black pepper. Remember that clam liquid may be salty, so season conservatively and adjust at the end.

Add the chopped clam meat to the pot and warm through for about 2–3 minutes—do not overcook clams or they become tough. Remove and discard the thyme sprigs and bay leaf.

Stir in the chopped fresh parsley and, if using, the lemon juice to brighten flavors. Adjust seasoning with more salt and pepper as needed.

Ladle chowder into warmed bowls, finish with a crack of black pepper and additional parsley if desired. Serve hot with oyster crackers or crusty bread.