Clam chowder

Ingredients

Clams

You can use canned clams or fresh clams.

Option 1: Canned (easiest and very common)

3 cans (6.5 oz / ~185 g each) chopped clams
Reserve all the clam juice

Option 2: Fresh

2 pounds fresh clams, scrubbed
Steam and reserve the liquid (strain it)

Vegetables

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
2 cloves garlic, minced

Potatoes

2 cups potatoes, peeled and diced small
(Yukon Gold or russet work best)

Soup Base

2 tablespoons all-purpose flour
1½ cups clam juice (from cans or fresh clams)
1 cup whole milk
1 cup heavy cream

Seasoning

1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 bay leaf
¼ teaspoon dried thyme (optional)

Optional Finishing Touches

1 tablespoon butter
Chopped parsley or chives (optional)

Equipment Needed

Large pot or Dutch oven
Wooden spoon
Small bowl
Knife and cutting board

Step 1: Prepare Everything First

Before turning on the stove:

Dice the onion and celery very small
Dice the potatoes evenly so they cook at the same speed
Drain clams but save the juice
Measure milk and cream

Chowder cooks calmly and smoothly when everything is ready.

Step 2: Build the Flavor Base

Place the pot over medium heat.
Add butter and olive oil.
Once melted, add the onion and celery.
Cook slowly for 6–8 minutes, stirring often.

You want the vegetables soft and translucent, not browned. Browning makes the flavor harsh.

Add garlic and cook for 30 seconds only.

Step 3: Make the Light Roux

Sprinkle the flour over the vegetables.
Stir constantly for 1–2 minutes.

This removes the raw flour taste and helps thicken the chowder gently.

Step 4: Add Liquid Slowly

Slowly pour in the clam juice while stirring.
Scrape the bottom of the pot to release flavor.
Add the bay leaf and thyme.

Bring to a gentle simmer, not a boil.

Step 5: Cook the Potatoes

Add the diced potatoes.
Simmer uncovered for 12–15 minutes.
Stir occasionally.

The potatoes should be tender but not falling apart.

Step 6: Add Milk and Cream

Lower the heat.
Stir in the milk and cream.
Heat gently for 5 minutes.

Do not boil. Boiling can cause separation.

Step 7: Add the Clams

Add the chopped clams.
Stir gently.
Simmer for only 3–5 minutes.

Clams are already cooked. Overcooking makes them rubbery.

Step 8: Season Carefully

Remove the bay leaf.

Add:

Salt (start small; clam juice is salty)
Black pepper

Taste and adjust slowly.

Step 9: Final Enrichment (Optional)

For extra smoothness:

Stir in 1 tablespoon butter
Let the chowder rest off heat for 5 minutes

This step rounds out the flavor.

Texture Control Tips

Too thick: Add warm milk a little at a time
Too thin: Simmer gently for a few more minutes
Too salty: Add milk or a few plain cooked potatoes

Serving Suggestions

Serve hot with:

Crusty bread
Oyster crackers
Simple green salad

Let it cool slightly before eating. Chowder tastes best when it’s calm, not boiling.