Rich, creamy New England dish with tender clams, potatoes, and savory vegetables simmered to perfection.
# What You Need:
→ Seafood
01 - 2 lbs fresh clams, scrubbed (or 1.1 lbs canned chopped clams, drained, reserve juice)
→ Vegetables
02 - 2 medium potatoes, peeled and diced
03 - 1 medium onion, finely chopped
04 - 2 celery stalks, finely chopped
05 - 1 medium carrot, diced (optional)
→ Dairy
06 - 1 cup heavy cream
07 - 4 tbsp unsalted butter
08 - 1 cup whole milk
→ Liquids
09 - 2 cups clam juice (from steaming clams or bottled; supplement with reserved canned clam juice if needed)
10 - 1 cup water
→ Aromatics & Seasonings
11 - 2 cloves garlic, minced
12 - 2 tbsp all-purpose flour
13 - 1 bay leaf
14 - ½ tsp dried thyme
15 - ¼ tsp ground black pepper
16 - ½ tsp salt (plus more to taste)
17 - 2 tbsp chopped fresh parsley (for garnish)
# How-To Steps:
01 - Place clams in a large pot with 1 cup water. Cover and steam over medium heat for 5 to 7 minutes until clams open. Remove clams, discard those that remain closed. Strain and reserve the cooking liquid. When cool, chop clams and set aside.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot (if using). Cook for 5 minutes until softened. Add garlic and cook for an additional minute.
03 - Sprinkle flour over vegetables, stirring constantly to form a roux. Cook for 2 minutes.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water, ensuring no lumps remain. Add diced potatoes, bay leaf, thyme, salt, and pepper.
05 - Bring mixture to a gentle simmer and cook uncovered for 15 to 20 minutes until potatoes are tender.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 minutes. Remove bay leaf. Adjust seasoning as needed.
07 - Ladle chowder into bowls, garnish with fresh parsley, and serve hot alongside oyster crackers or crusty bread.
