Chowder Recipe

Prepare clams (if using fresh)

If using fresh clams, scrub shells and steam in 1 cup water (or 1 cup white wine + 1 cup water) with half the thyme until they open, about 5–8 minutes. Reserve the cooking liquid by straining through a fine mesh and set clams aside to cool. Remove clams from shells and chop coarsely. If using canned clams, drain and reserve the clam juice; roughly chop clams and set aside.

Cook bacon

Cut bacon into 1/2-inch pieces. In a large heavy-bottomed pot or Dutch oven over medium heat, cook bacon until crisp, 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pot.

Sauté aromatics

Reduce heat to medium-low and add butter to the bacon fat. Once melted, add diced onion, celery, and carrot. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add garlic and cook 30–45 seconds until fragrant.

Make roux and build base

Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste. Gradually whisk in the reserved clam juice and the chicken/vegetable stock to avoid lumps. Pour in the white wine (if using). Bring mixture to a gentle simmer while stirring until it begins to thicken, about 3–5 minutes.

Add potatoes and simmer

Add the diced potatoes, remaining thyme and bay leaf. Simmer gently, uncovered, until potatoes are tender, 10–12 minutes. Stir occasionally and adjust heat to maintain a low simmer.

Finish with clams and cream

Once potatoes are tender, stir in the chopped clams and light cream. Warm gently over low heat—do not boil after adding cream—to avoid curdling. Simmer 3–4 minutes until clams are heated through and chowder is slightly thickened. Taste and season with kosher salt and freshly ground black pepper, adjusting as needed.

Serve

Ladle chowder into bowls. Sprinkle each bowl with crisp bacon pieces and chopped fresh parsley. Serve with lemon wedges on the side for a squeeze of brightness.

Tito's Vodka Oyster Shooter (optional)

Place a single shucked oyster in a shot glass or small tasting glass. Add 1 tsp cocktail sauce or mignonette and a drop of hot sauce if desired. Pour 1.5 oz Tito's Vodka over the oyster. Serve immediately as a chilled shooter alongside the chowder.

Suggested pairing

Offer crusty bread or oyster crackers with the chowder. If offering the vodka oyster shooter, provide a napkin and small fork to eat the oyster and a lemon wedge to brighten the shooter if wanted.