Clam Chowder Bowl Recipe

Clean and Steam Clams

If using fresh littlenecks: scrub shells under cold water and discard any that are open and do not close when tapped. In a large pot, combine 1 cup dry white wine and 1 cup clam juice (reserve the other cup of clam juice) and bring to a simmer. Add clams, cover, and steam until they open, 5–8 minutes. Remove clams as they open to a bowl; strain and reserve the cooking liquid. When cool enough to handle, remove clam meat from half of the shells and roughly chop; leave some whole for garnish. Set clam meat and reserved strained liquid aside. If using canned clams, drain and reserve the juice and skip steaming step; chop clams and set aside.

Combine reserved strained liquid (or clam juice from cans) with 2 cups fish or vegetable stock and bring to a gentle simmer on low while preparing other components.

In a heavy-bottomed Dutch oven or large pot over medium heat, melt 3 tbs unsalted butter. Add diced onion, celery and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add minced garlic, thyme sprigs and bay leaf and cook 1 minute until fragrant (do not brown).

Stir in the diced potatoes, then sprinkle 3 tbs all-purpose flour over the vegetables and stir to coat. Cook 2–3 minutes, stirring, to remove raw flour taste and create a roux-ish coating.

Slowly pour the simmering clam-stock mixture (from Broth & Clams section) into the pot while stirring constantly to avoid lumps. Bring to a low simmer and cook until potatoes are tender, about 12–15 minutes.

Lower heat to medium-low. Stir in 1 cup whole milk and 1 cup heavy cream. Continue to cook gently — do not boil — until soup is warmed through and slightly thickened, about 5–8 minutes. If you prefer a thicker chowder, simmer a few extra minutes; for thinner, add up to 1/2 cup extra milk or stock.

Add chopped clam meat to the pot and warm through 2–3 minutes (longer cooking will toughen clams). Season with 1 tsp sea salt and 1 tsp freshly ground black pepper, then taste and adjust seasoning.

Remove and discard thyme sprigs and bay leaf. Stir in 1 tsp lemon juice and 2 tbs chopped fresh parsley. If using, stir in cooked chopped bacon for a smoky finish.

Ladle chowder into bowls, garnish with reserved whole clam meat or extra parsley and serve with crusty bread or oyster crackers.