Clam Chowder Recipe

If using canned clams, drain clams, reserving all clam juice. Chop clams into bite-sized pieces if large. Combine reserved clam juice with the stock in a measuring cup and set aside.

In a large heavy-bottomed pot or Dutch oven over medium heat, melt 4 tbs 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 30–45 seconds more until fragrant, being careful not to brown it.

Sprinkle the 3 tbs flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes to remove the raw taste, stirring constantly.

If using, pour in 1 tbs dry white wine and stir to deglaze the pan, scraping any browned bits from the bottom.

Slowly whisk in the reserved clam juice and stock mixture until smooth and combined.

Add the cubed potatoes and the bay leaf. Increase heat slightly to bring the pot to a gentle simmer, then reduce heat to maintain a low simmer. Cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

When the potatoes are tender, stir in the chopped clams and thyme. Simmer gently for 3–4 minutes—just long enough to heat the clams through. Avoid overcooking clams to keep them tender.

Lower the heat to low. Stir in the milk and heavy cream gradually, heating gently—do not boil after adding the cream to prevent separation. Cook until the chowder is warmed through and slightly thickened, about 3–5 minutes.

Remove and discard the bay leaf. Taste and season with kosher salt and freshly ground black pepper, adjusting to taste. If the chowder is thicker than you like, thin with up to 1/2 cup more milk or stock, a splash at a time.

For a silkier finish, whisk in 1 tbs cold unsalted butter off the heat until melted. Stir in chopped parsley and optional chives.

Ladle chowder into bowls and garnish with additional parsley or chives. Serve hot with crusty bread or oyster crackers.