Clam Chowder Recipe

Clean clams

Rinse clams under cold water, scrub shells to remove grit. Discard any cracked or open clams that do not close when tapped.

In a large pot, add 6 cups cold water and bring to a boil. Add clams, cover, and steam over medium-high heat until clams open, about 5–8 minutes. Shake the pot once during steaming to help even cooking. Remove clams as they open into a bowl; discard any that remain closed after 10 minutes.

When clams are cool enough to handle, remove meat from shells with a small knife. Chop about half the clam meat coarsely and reserve the other half in larger pieces for texture. Reserve steaming liquid by pouring it through a fine-mesh sieve lined with paper towel or cheesecloth into a measuring cup to remove grit; you should have about 2–3 cups. If you have less, top up with bottled clam juice to reach 3 cups total.

If using bacon/salt pork: in a heavy-bottomed soup pot over medium heat, cook diced bacon until fat renders and pieces are crisp, about 6–8 minutes. Use a slotted spoon to remove crisped pieces to a paper towel-lined plate and reserve. Leave rendered fat in the pot and reduce butter by an equivalent amount (or omit adding extra butter).

Add butter to the pot (or use reserved bacon fat), reduce heat to medium-low. Add diced onion, celery, and optional carrot. Sweat gently, stirring, until vegetables are soft and translucent, about 6–8 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant.

Sprinkle flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes to remove the raw taste, stirring constantly to form a roux-like mixture but keep it light in color.

Slowly pour in the reserved clam liquid and additional bottled clam juice if needed, whisking or stirring constantly to avoid lumps. Add diced potatoes, bay leaf, thyme, salt, and black pepper. Increase heat to medium and bring to a gentle simmer.

Simmer uncovered until potatoes are tender, about 12–15 minutes. Stir occasionally so potatoes cook evenly and mixture does not stick.

Reduce heat to low. Stir in whole milk and heavy cream gradually, warming the chowder gently—do not boil after adding dairy to prevent curdling. Taste and adjust seasoning with additional salt and pepper if necessary.

Add chopped and larger clam pieces to the pot and heat just until clams are warmed through, about 2–3 minutes. If you reserved crisped bacon, stir it in now (reserve a little for garnish if desired). Remove and discard the bay leaf.

Ladle chowder into warmed bowls. Garnish with chopped parsley, thinly sliced chives, and a sprinkle of freshly ground black pepper. Serve with lemon wedges on the side and oyster crackers or crusty bread if desired.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of milk or cream if the chowder has thickened.