Save Last February in Boston, the wind cut through my coat while I waited outside a tiny shop near the harbor. A paper cup of steaming chowder saved me, and I spent the next three months trying to recreate that exact feeling at home.
My roommate walked in while I was steaming the clams and asked if something had burned. The truth was the clam liquor had reduced and intensified, creating that oceanic aroma that means you did it right.
Ingredients
- 2 lbs fresh littleneck clams: Check that shells are closed and give them a good scrub under cold water
- 1 cup bottled clam juice: Boosts the seafood flavor if your steaming liquid runs short
- 2 medium russet potatoes: These hold their shape better than waxy varieties and break down slightly to thicken the broth
- 1 medium yellow onion: The foundation that carries all the other flavors
- 2 celery stalks: Essential backbone that people forget they can taste
- 1 small carrot: Adds sweetness and color without announcing itself
- 2 cloves garlic: Mince it right before adding so it stays punchy
- 1 ½ cups heavy cream: The luxury that makes this feel like a restaurant meal
- 1 cup whole milk: Keeps the richness from becoming overwhelming
- 2 tbsp unsalted butter: Adds silkiness and helps the roux develop
- 2 tbsp all-purpose flour: The key to body that clings to your spoon
- 2 slices bacon: The smoky secret that people notice but cannot place
- 1 bay leaf: Floral depth that works quietly in the background
- ½ tsp dried thyme: Earthy notes that bridge the vegetables and cream
- Salt and pepper: Clams bring salinity so taste before you dump in more salt
- 2 tbsp fresh parsley: Bright contrast to cut through the richness
- Oyster crackers: Non-negotiable for the full experience
Instructions
- Steam the clams:
- Rinse and scrub the clams under cold water. Add them to a large pot with 2 cups water, cover, and boil for 5–7 minutes until they pop open. Pitch any that stay closed. Strain and save the liquid.
- Prep the clam meat:
- Let the clams cool until you can handle them. Pull the meat from the shells and give it a rough chop. Set aside while you build the base.
- Render the bacon:
- Cook the diced bacon in a Dutch oven over medium heat until it crisps up. Lift the bacon out with a slotted spoon but leave the fat behind.
- Sauté the vegetables:
- Melt the butter into the bacon fat. Toss in the onion, celery, carrot, and garlic. Cook them gently for about 5 minutes until they soften without browning.
- Build the roux:
- Sprinkle the flour over the vegetables. Stir constantly for 1 minute to cook out the raw taste and form a paste that will thicken the chowder.
- Add the liquids:
- Pour in the reserved clam cooking liquid and the bottled clam juice a little at a time. Stir and scrape the bottom of the pot to incorporate the browned bits.
- Simmer the potatoes:
- Add the potatoes, bay leaf, and thyme. Let it bubble gently for 10–12 minutes until a fork slides through the potatoes easily.
- Combine and finish:
- Lower the heat. Stir in the chopped clams, bacon, cream, and milk. Let it warm through for 5–10 minutes without boiling. Season carefully. Fish out the bay leaf.
- Serve:
- Ladle into bowls and scatter parsley on top. Pass the oyster crackers and watch them disappear.
Save Six of us crowded around a too small table on a rainy Sunday, passing bread and ignoring phones. The chowder kept us there longer than we planned, and nobody complained.
Choosing the Right Clams
Littlenecks offer tender meat and manageable portions. Quahogs work but need longer cooking and can turn rubbery. Avoid clams with cracked shells or ones that do not close when tapped.
Make It Ahead
The base holds beautifully for two days in the refrigerator. Add the cream and clams when you reheat it. This actually improves the flavor as the vegetables meld into the broth.
Serving Suggestions
A crisp white wine cuts through the cream. Sauvignon Blanc or Pinot Grigio work best. A simple green salad with acidic dressing balances the richness.
- Warm the oyster crackers in a low oven for ten minutes
- Offer hot sauce on the side for heat seekers
- Keep extra cream handy at the table
Save This is the soup that turns a gray Tuesday into something you will remember. Make extra.
Recipe Questions & Answers
- → How do you prepare the clams before cooking?
Rinse clams under cold water, then steam them in a covered pot with water until they open. Discard any unopened clams and remove the meat for later use.
- → What gives the chowder its creamy texture?
The combination of heavy cream, whole milk, and a butter-flour roux creates a rich, velvety base that thickens the broth.
- → Can the chowder be made thicker?
Mash a few of the cooked potatoes within the pot before adding cream to achieve a thicker consistency.
- → What aromatic vegetables are included in the dish?
Onion, celery, carrot, and garlic are finely chopped and sautéed to provide a flavorful base.
- → Is bacon necessary for the flavor?
Bacon adds a smoky depth and crisp texture but can be omitted or replaced for dietary preferences.