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Ingredients
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Base & Aromatics
Potato & Thickener
Liquids & Clams
Seasoning & Finish
Method
Base & Aromatics
- 1
sauté aromatics
Melt butter in a large heavy-bottomed pot over medium heat. Add the diced onion and celery and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and fresh thyme leaves and cook for 30–45 seconds until fragrant.
Potato & Thickener
- 2
- 3
make roux slurry
Sprinkle the all-purpose flour over the vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. Slowly whisk in the clam juice and stock so no lumps remain. If you prefer a smoother slurry, whisk the flour into the cold water first to make a thin paste before adding to the pot; then add clam juice and stock while whisking.
Liquids & Clams
- 4
- 5
add dairy and clams
Once potatoes are tender, reduce heat to low. Stir in the whole milk and heavy cream gradually. Add the chopped clams and simmer on low for 3–4 minutes just to heat the clams through. Do not boil after adding milk and cream to prevent curdling.
Seasoning & Finish
- 6
season and finish
Remove the bay leaf. Taste and season with salt and freshly ground black pepper, and add the optional Old Bay or smoked paprika if using. Stir in chopped fresh parsley. If you want a chunkier chowder, keep as is; for a creamier texture, use an immersion blender and pulse briefly (about 2–3 short pulses) to break up some potatoes but not completely purée.
- 7
serve
Ladle the chowder into bowls, garnish with extra parsley and cracked black pepper, and serve with crackers on the side for spooning or crumbling on top.