Rich, creamy New England classic with tender clams, hearty potatoes, and savory onions for a comforting meal.
# What You'll Need:
→ Seafood
01 - 2 lbs fresh clams, scrubbed (or 18 oz 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
06 - 2 cloves garlic, minced
→ Dairy
07 - 1 cup heavy cream
08 - 4 tbsp unsalted butter
09 - 1 cup whole milk
→ Liquids
10 - 2 cups clam juice
11 - 1 cup water
→ Aromatics & Seasonings
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
# Directions:
01 - If using fresh clams, place them in a large pot with 1 cup water. Cover and steam over medium heat for 5 to 7 minutes until clams open. Remove clams and discard 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 eliminate raw flour taste, ensuring mixture is smooth and bubbly.
04 - Gradually whisk in clam juice, milk, and water, ensuring there are no lumps. Add potatoes, bay leaf, thyme, salt, and pepper. Stir to combine thoroughly.
05 - Bring mixture to a gentle simmer. Cook uncovered for 15 to 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 to heat through. Remove and discard bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
07 - Ladle hot chowder into bowls. Garnish with fresh parsley and serve immediately with oyster crackers or crusty bread.
