Rich, creamy chowder loaded with tender clams, potatoes, and onions. A comforting New England classic ready in under an hour.
# What you'll need:
→ Seafood
01 - 2 lbs fresh clams, scrubbed (or 1 lb 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
→ 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)
10 - 1 cup water
→ Aromatics & Seasonings
11 - 2 cloves garlic, minced
12 - 2 tbsp all-purpose flour
13 - 1 bay leaf
14 - 1/2 tsp dried thyme
15 - 1/4 tsp ground black pepper
16 - 1/2 tsp salt (plus more to taste)
17 - 2 tbsp chopped fresh parsley (for garnish)
# How to make it:
01 - Place fresh clams in a large pot with 1 cup water. Cover and steam over medium heat for 5–7 minutes until clams open. Remove clams, discarding any that remain closed. Strain and reserve the cooking liquid. When cool enough to handle, chop clams and set aside.
02 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot. Sauté for 5 minutes until vegetables soften. Add garlic and cook 1 minute more until fragrant.
03 - Sprinkle flour over vegetables, stirring constantly to form a roux. Cook for 2 minutes to remove raw flour taste, ensuring mixture doesn't brown.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water, ensuring no lumps form. Add potatoes, bay leaf, thyme, salt, and pepper. Stir to combine.
05 - Bring to a gentle simmer. Cook, uncovered, for 15–20 minutes until potatoes are tender when pierced with a fork.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 more minutes. Remove bay leaf and discard. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.
