Go Back
clam chowder with fresh clams

Thick Clam Chowder with Fresh Clams

Delicious Thick Clam Chowder with Fresh Clams recipe with step-by-step instructions.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 2450
Ingredients Method

Ingredients
  

For the soup base:
  • 2 tbsp butter
  • 5 slices bacon (finely chopped, about 1/4-inch pieces)
  • 1 large onion
  • 3 carrots
  • 2 stalks celery, finely diced
  • 6 cloves garlic
  • 1/2 cup dry white wine
  • 32 oz chicken broth
  • 1 tbsp fresh thyme
  • 2 tsp dried oregano
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 1 bay leaf
  • 4 large potatoes (peeled and diced into 1/2-inch cubes)
  • 1/2 cup sweet corn
For the clams:
  • 5 dozen clams (scrubbed clean and soaked in cold water)
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup dry white wine
  • 3 tbsp fresh parsley, chopped
For the finish:
  • 2 tbsp all-purpose flour (to whisk into cream)
  • 2 cups heavy cream (room temperature)

Method
 

  1. Melt the butter in a large pot over medium heat, then add the finely chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pot. Add the diced onion and carrots to the same pot and sauté for 5 minutes until softened and fragrant. Stir in 6 minced garlic cloves and cook for another 1-2 minutes until the garlic becomes aromatic—this base will give your chowder deep, savory flavor.
  2. Pour 1/2 cup of dry white wine into the pot with the aromatics, scraping up any flavorful browned bits from the bottom—this technique is called deglazing and adds complexity to your broth. Add the chicken broth, thyme, oregano, salt, black pepper, red pepper flakes, and bay leaf, then bring to a boil. Once boiling, add the diced potatoes and sweet corn, then reduce heat to a simmer and cook for about 30 minutes until the potatoes are tender. I like to let the broth simmer this long because it allows all the spices and vegetables to meld together and create a truly flavorful base.
  3. While the broth simmers, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the 2 minced garlic cloves and cook for 1-2 minutes until fragrant. Pour in the remaining 1 cup of dry white wine and bring to a simmer, then add the scrubbed and soaked clams. Cover the skillet and cook for about 8 minutes, stirring occasionally, until most clams have opened—discard any that remain closed. Remove the clams to a cutting board and let cool slightly, then remove the meat from the shells, chop it into bite-sized pieces, and reserve both the clam meat and the cooking liquid separately.
  4. When the broth has simmered for 30 minutes and potatoes are tender, whisk together the all-purpose flour and room-temperature heavy cream in a separate bowl until smooth—mixing cold cream directly into a hot pot can cause lumps. Slowly pour this cream mixture into the simmering broth while stirring constantly to keep it smooth. Simmer gently for 5 minutes to let the flavors meld and the flour set up as a thickener. I always use room temperature cream because it blends more smoothly into hot broth without the risk of curdling.
  5. Add the chopped clam meat and the reserved clam cooking liquid to the creamy broth, stirring gently to combine. Simmer for another 5-10 minutes until the chowder reaches your desired thickness and all flavors have married together. Taste and adjust seasonings as needed—you may want a pinch more salt or pepper depending on how concentrated your broth has become.
  6. Ladle the hot clam chowder into serving bowls and top each portion with a generous sprinkle of the reserved crispy bacon from Step 1 and fresh chopped parsley. Serve immediately while piping hot, and enjoy the reward of your careful layering of flavors.