New England Clam Chowder Recipe

If using fresh clams: scrub shells and discard any open clams that do not close when tapped. Place clams in a large pot with 2 cups water, cover, and simmer over medium heat until clams open, about 5–8 minutes. Remove clams as they open; strain and reserve the cooking liquid through a fine sieve or coffee filter to remove grit. When cool enough to handle, remove clam meat from shells and chop coarsely. If using canned clams: drain clams into a bowl and reserve the liquid; measure out 2 cups clam juice total by adding bottled clam juice or water as needed, and chop clams if whole.

Combine reserved clam juice (or bottled clam juice) and stock in a bowl and set aside.

In a large heavy-bottomed pot or Dutch oven, cook diced bacon over medium heat until fat is rendered and bacon is crisp, about 6–8 minutes. Use a slotted spoon to remove bacon to a paper towel–lined plate and reserve for garnish. Leave 2–3 tablespoons of bacon fat in the pot (or use 4 tablespoons butter total if not using bacon).

Add butter (if needed) to the pot and melt over medium heat. Add diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant, taking care not to brown.

Sprinkle flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring, to remove the raw flour taste; this will form a light roux and help thicken the chowder.

Slowly pour the reserved clam juice and stock mixture into the pot while stirring to avoid lumps. Add the water. Scrape any browned bits from the bottom of the pot. Add the cubed potatoes, thyme sprigs, and bay leaf. Bring the mixture to a gentle simmer and cook uncovered until potatoes are tender when pierced with a fork, about 12–15 minutes.

Once potatoes are tender, remove and discard thyme sprigs and bay leaf. Reduce heat to low.

Temper the milk by whisking a few tablespoons of the hot broth into the milk to gently raise its temperature, then stir the warmed milk into the pot. Stir in the heavy cream. Heat gently over low heat — do not boil once the cream is added, to prevent separation. Simmer on low just until the chowder is heated through and slightly thickened, about 3–5 minutes.

Stir in chopped clam meat and heat for 1–2 minutes until clams are warmed through. Taste and adjust seasoning with kosher salt and freshly ground black pepper. Add lemon juice and hot sauce (if using) to brighten flavor.

Ladle chowder into warmed bowls. Sprinkle crisp bacon pieces (if used) and chopped fresh parsley on top. Serve with oyster crackers or crusty toasted bread alongside.

Leftovers: cool to room temperature, transfer to airtight container and refrigerate up to 3 days. Reheat gently over low heat, adding a splash of milk if too thick.