# What You’ll Need:
→ Seafood
01 - 2 lbs fresh clams, scrubbed (or 18 oz canned chopped clams, drained with juice reserved)
→ 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 (optional)
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 (from steaming clams or bottled, supplement with reserved canned juice if needed)
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 - 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 from shells, discard any that remain closed. Strain and reserve the cooking liquid. When cool enough to handle, chop clams and set aside.
02 - Melt butter in a large pot over medium heat. Add onion, celery, and carrot if using. Sauté for 5 minutes until vegetables soften and become translucent. Add minced garlic and cook 1 minute more until fragrant.
03 - Sprinkle flour over the sautéed vegetables, stirring constantly to form a roux and coat all ingredients. Cook for 2 minutes to remove raw flour taste, ensuring mixture doesn't brown.
04 - Gradually whisk in clam juice including reserved steaming liquid, milk, and water, ensuring there are no lumps. Add diced potatoes, bay leaf, dried thyme, salt, and black pepper. Bring to a gentle simmer.
05 - Cook uncovered for 15–20 minutes until potatoes are tender when pierced with a fork. Stir occasionally to prevent sticking.
06 - Stir in chopped clams and heavy cream. Simmer gently for 5 more minutes to heat through and meld flavors. Remove and discard bay leaf. Taste and adjust salt and pepper seasoning as needed.
07 - Ladle hot chowder into bowls, garnish with fresh chopped parsley, and serve immediately with oyster crackers or crusty bread on the side.
