New England Clam Chowder Recipe

Prepare fresh clams (if using)

If using fresh littleneck clams, rinse shells under cold water and discard any open shells that don't 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 to a bowl; reserve the cooking liquid by straining through a fine-mesh sieve lined with a paper towel or cheesecloth to remove grit. When cool enough to handle, remove clams from shells and roughly chop. You should finish with about 8–12 oz clam meat and ~1–2 cups strained clam liquid. If using bottled clams, skip steaming and reserve the bottled clam juice.

Measure 2 cups total clam juice (use reserved strained liquid plus bottled clam juice as needed). Set chopped clams aside refrigerated until needed.

In a large heavy-bottomed pot or Dutch oven set over medium heat, add 2 tablespoons of the butter. When melted, add the diced onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant.

Add the cubed potatoes, thyme and bay leaf to the pot and toss to combine with the aromatics. Pour in the 2 cups clam juice (or a mix of clam juice and water) and bring to a simmer. Reduce heat to medium-low and simmer until potatoes are just tender, about 10–12 minutes.

While potatoes are simmering, melt the remaining 2 tablespoons butter in a small skillet over medium heat. Stir in the all-purpose flour and cook, stirring constantly, 1–2 minutes to form a blond roux but do not let it brown; this will thicken the chowder without a raw flour taste.

When potatoes are tender, remove and discard the bay leaf. Slowly whisk the roux into the simmering potato and clam liquid, stirring to incorporate and avoid lumps. Simmer gently 3–4 minutes until the broth begins to thicken.

Stir in the whole milk and bring the pot back to a gentle simmer (do not boil vigorously to avoid curdling). Add the chopped clams and heat through for 2–3 minutes.

Stir in the heavy cream and warm gently until the chowder reaches desired temperature and consistency, about 2 more minutes. Taste and season with kosher salt and freshly ground black pepper, adjusting to preference. If using, add 1 teaspoon fresh lemon juice to brighten the flavors.

If the chowder is thicker than desired, thin with a splash of milk or reserved clam juice until it reaches the preferred consistency.

Ladle the chowder into warmed bowls. Garnish with chopped fresh parsley and crumbled crisp bacon if using. Serve hot with oyster crackers or crusty bread.