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Clam Chowder Recipe

Clam chowder made with fresh littleneck clams for briny flavor, tender Yukon Gold potatoes, and a silky cream-and-milk base. Steam the clams, reserve the steaming liquid, then simmer until the potato cubes turn golden at the edges and the chowder looks pale ivory with bright green chives.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

Clams
  • 2 lb fresh littleneck clams Scrubbed.
Bacon
  • 3 slices thick-cut bacon, diced Use diced thick-cut bacon.
Vegetables
  • 1 leek, white part sliced
  • 3 cloves garlic cloves, minced
  • 3 medium Yukon gold potatoes, diced
Liquids and dairy
  • 2 cup clam juice + reserved steaming liquid
  • 1 cup heavy cream
  • 1 cup whole milk
Thickener and seasonings
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp fresh thyme leaves
  • 0.25 salt and white pepper Season to taste.
To serve
  • 1 oyster crackers and chives to serve

Equipment

  • 1 Dutch oven

Method
 

Steam and prep the clams
  1. Steam the fresh littleneck clams in 1/2 cup water until opened, about 6 to 10 minutes; keep the pot covered so they open evenly. As soon as shells open, remove the meat and reserve the steaming liquid for later.
Cook bacon, leek, and garlic
  1. Cook the diced thick-cut bacon until crispy, about 6 to 8 minutes over medium heat, then keep the drippings in the Dutch oven. Add the sliced leek and minced garlic to the drippings and butter, sautéing until the leek softens, about 3 to 5 minutes.
Build the chowder base
  1. Stir in the flour and cook for 1 minute, stirring constantly, so it loses the raw smell. Pour in the clam juice plus the reserved steaming liquid and add the diced Yukon gold potatoes, stirring to coat; scrape up any browned bits.
Simmer until tender
  1. Simmer the chowder gently until the potatoes are tender, about 15 minutes; adjust heat so it bubbles softly rather than aggressively.
Add dairy and clam meat
  1. Add the heavy cream, whole milk, and fresh clam meat, then heat gently until warmed through, about 3 to 5 minutes. Look for the chowder to turn pale ivory and become smooth without boiling.
Season and serve
  1. Season with fresh thyme leaves, salt, and white pepper, then stir well, about 1 minute. Ladle into bowls and top with chives and oyster crackers right before serving.

Notes

Pro tip: reserve all steaming liquid and use it with clam juice for deeper brininess; strain if you notice grit. Refrigerate leftovers in a covered container up to 3 days; reheat gently over low heat so the dairy doesn’t split. Freezing is not recommended because cream-based chowder can change texture. For a lighter option, swap whole milk for 2% milk and keep the cream at 1/2 cup (reduce to suit taste) to lower fat while staying creamy.