Seasonal Clam Chowder Recipe

Clean clams

Rinse clams under cold running water and scrub any grit from the shells. Discard any clams with cracked shells or that do not close when tapped.

Steam clams and reserve liquor

In a large wide pot, combine the white wine, water, bay leaf and 2 thyme sprigs. Bring to a simmer over medium-high heat. Add the clams, cover, and steam until the clams open, about 6–8 minutes. Remove the pot from heat as soon as they open. Using a slotted spoon, transfer clams to a bowl to cool. Pour the cooking liquid through a fine-mesh sieve lined with a paper towel or cheesecloth into a measuring cup to remove sand; reserve this strained liquid (should be about 1 cup). Discard bay leaf and thyme stems used for steaming.

Shuck and chop clams

When clams are cool enough to handle, remove them from their shells. Reserve about half the clam meat whole for garnish and coarsely chop the remainder. Set all clam meat aside in the fridge until ready to add to the chowder.

Cook bacon

In a heavy-bottomed Dutch oven or large pot, heat the olive oil over medium. Add the diced bacon and cook, stirring occasionally, until crispy and golden, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate; leave the rendered fat in the pot.

Sweat aromatics

Add the butter to the pot with the bacon fat. Once melted, add the sliced leek, diced onion, and diced celery. Cook over medium heat, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add potatoes

Add the diced new potatoes to the pot and stir to coat with the butter and aromatics. Cook 3–4 minutes to start softening the potato edges.

Make the roux

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw flour flavor and form a light roux; the mixture will thicken slightly.

Add liquids and simmer

Slowly whisk in the low-sodium clam juice (3 cups) and the reserved strained steaming liquid from the clams. Add the remaining thyme sprig. Bring the mixture to a gentle simmer, scraping up any browned bits from the pot. Lower heat to maintain a simmer and cook until the potatoes are tender, about 12–15 minutes.

Finish with dairy

Stir in the milk and heavy cream, then simmer gently (do not boil) for 5 minutes to heat through and thicken slightly. If the chowder is too thick, add up to 1/2 cup water or milk to reach desired consistency.

Add seasonal vegetables and clams

Add the asparagus and peas and simmer 3–4 minutes until asparagus is bright and just tender. Stir in the chopped clam meat and crisp bacon to warm through for 1–2 minutes (reserve some whole clams for garnish if desired).

Remove the pot from heat. Stir in the lemon juice and season with kosher salt and black pepper to taste. Taste and adjust acidity or seasoning as needed.

Ladle the chowder into warmed bowls. Top each bowl with reserved whole clams (if kept), a sprinkle of chopped parsley, chives, and additional black pepper if desired. Serve immediately with crusty bread slices for dipping.