In a medium sauté pan over medium heat melt 3 tbs butter. Add the finely diced onion (1 cup), celery (1 cup), and carrot (1 cup). Season lightly with a pinch of salt and sweat, stirring occasionally, until vegetables are soft and translucent, about 6–8 minutes.

Add garlic

Add the minced garlic (2 tsp) and cook until fragrant, about 30–45 seconds; do not brown.

Combine with broth and add potatoes

Transfer the softened aromatics to the simmering clam broth. Add the diced potatoes (2 cups). Increase heat to bring the broth back to a gentle simmer, and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Clams & Finishing

Add clams and season

When potatoes are nearly tender, add the chopped clams (2 cups) and 2 sprigs fresh thyme. Stir in 1 tsp Old Bay (or seafood seasoning), 1 tsp crushed red pepper, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Simmer gently 3–5 minutes just to heat the clams through and let flavors meld.

Adjust texture and acidity

If you prefer a slightly richer mouthfeel, stir in 1/4 cup light cream off the heat. Taste and adjust seasoning; add 2 tbs fresh lemon juice to brighten the broth and more salt if needed.

Remove and discard the bay leaves and thyme sprigs before serving.

To Serve

Ladle chowder into warmed bowls. Sprinkle chopped parsley (2 tbs) and scallions or chives (2 tbs) over each serving. Serve with crusty bread or oyster crackers on the side.

Estimated resting: let soup sit 2–3 minutes to settle flavors, then serve hot.