Classic Mooring Clam Chowder Recipe

Clean and Steam Fresh Clams (skip if using canned)

Rinse clams under cold water and discard any with open shells that do not close when tapped. In a large pot, add 1 cup water and bring to a simmer. Add clams, cover, and steam until shells open, about 6–8 minutes. Remove clams with a slotted spoon to cool. Reserve the cooking liquid (through a fine sieve or coffee filter) and add cold water as needed to measure 2 cups of clam liquid; if you have less, top up with bottled clam juice or stock to 2 cups.

Shuck and Chop

Once cool enough to handle, remove clam meat from shells and chop coarsely. Set aside. If using canned clams, drain (reserve the liquid) and chop the meat; use reserved liquid plus stock to equal the measured clam liquid.

If using bacon, cook diced bacon in a large heavy-bottomed pot over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon pieces with a slotted spoon and set aside on a paper towel. Leave 1–2 tablespoons of bacon fat in the pot; if not using bacon, melt butter in the pot.

Add butter (or use remaining bacon fat + butter if you like) to the pot over medium heat. Add diced onion, celery, and sliced leek. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Add cubed potatoes and the thyme sprigs and bay leaf. Pour in the reserved clam liquid (or clam juice) and the chicken/seafood stock. Bring to a gentle simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

In a small bowl, whisk the flour into 1/4 cup of the cold milk to make a slurry (this prevents lumps). Stir the remaining milk and the cream into the pot with the simmered vegetables and heat on low — do not boil. Slowly whisk in the flour-milk slurry until the broth begins to thicken slightly, about 3–5 minutes. If you prefer a thicker chowder, whisk another 1/2 tablespoon flour into a little milk and add gradually.

Taste and season with sea salt and freshly ground black pepper. Remove thyme sprigs and bay leaf.

Stir the chopped clam meat and cooked bacon (if using) into the warm chowder and heat gently for 2–3 minutes just until clams are heated through. Avoid boiling after adding clams to keep them tender.

Stir in lemon juice and chopped parsley. Adjust seasoning with more salt or pepper if needed.

Ladle chowder into bowls, garnish with extra parsley and reserved bacon if used, and serve with crusty bread or oyster crackers.