Clam Chowder Recipe

Prepare clams (if using fresh)

If using fresh clams, scrub shells under cold water to remove grit. Steam clams in 1 cup water until they open (about 5–8 minutes). Reserve cooking liquid by straining through a fine mesh or cheesecloth and measure out up to 2 cups clam juice total; discard any unopened clams. Remove clam meat from shells and chop coarsely. If using canned clams, drain clams but reserve the juices and measure to 2 cups total (pad with bottled clam juice or water if needed).

Cook bacon and aromatics

In a large heavy pot or Dutch oven over medium heat, add the bacon and cook until crisp, 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving the rendered fat in the pot (leave about 1–2 tablespoons fat; drain excess if more). Add butter to the bacon fat and melt. Add the diced onion and celery and cook until softened and translucent, about 5–7 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Make roux and build base

Sprinkle 1 tablespoon of flour over the softened vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. (If you prefer a thicker chowder, add the optional additional tablespoon of flour now and cook another minute.) Slowly stir in the reserved clam juice and/or additional clam juice plus 1 cup water or low-sodium chicken stock, scraping up any browned bits from the bottom. Add the bay leaf and dried thyme. Bring to a gentle simmer.

Cook potatoes

Add the diced potatoes to the simmering liquid. Reduce heat to maintain a gentle simmer and cook until potatoes are tender when pierced with a fork, about 12–15 minutes.

Finish chowder

Once potatoes are tender, stir in the chopped clams, whole milk, heavy cream, and half-and-half (if using). Warm gently over low heat; do not boil after cream is added to prevent separation. Taste and season with salt and freshly ground black pepper. If you want a creamier, slightly thicker texture, mash a few potato pieces against the side of the pot and stir, or remove 1 cup of solids and liquid, mash, then return to pot. Reheat just until steaming.

Add bacon and herbs

Stir in half of the reserved crisp bacon pieces into the chowder to incorporate smoky flavor. Reserve the remaining bacon for garnish. Remove bay leaf and discard. Adjust seasoning, adding more clam juice or a squeeze of lemon if desired.

Preheat oven to 350°F (175°C). Using a serrated knife, cut a circle from the top of each sourdough loaf and remove the interior bread to create a bowl, leaving about a 1/2–3/4-inch thick shell. Brush the inside of each hollowed loaf with melted butter if desired and place tops back on or set aside. Bake the hollowed loaves on a baking sheet for 8–10 minutes to crisp the interior slightly so it holds the chowder without getting soggy.

To serve, ladle hot clam chowder into each warm sourdough bowl, sprinkle with remaining crisp bacon and chopped parsley. Serve immediately with lemon wedges on the side for squeezing over individual bowls.