This chowder uses clams two ways: a dozen scrubbed littlenecks that steam open right in the pot, and a drained can's worth of chopped clams stirred in after them.
Bacon starts the pot and comes back at the end, and half-and-half goes in over low heat so the chowder stays smooth.
The Shells Must Open
Live clams have one clear sign of being cooked, and the chowder cannot be finished until you see it.
- The baseBacon crisped and removed, onion and celery softened in fat and butter, flour cooked 1 minute.
- The brothClam juice added gradually, potatoes simmered until nearly tender.
- The clamsTwelve scrubbed littlenecks added and the pot covered.
Check before you continue
Shells open — Your eyes
Cook covered until the shells open. Discard any clam that stays closed.
- Chopped clamsEight ounces of drained chopped clams stirred in.
- Gentle finishHeat lowered, half-and-half and pepper warmed through without a hard boil, bacon folded back in.
- To the tableParsley and oyster crackers or toasted bread crisps.
Why This Recipe Works
- Cooking the onion and celery in a spoonful of bacon fat with butter gives the chowder a savoury base.
- Two tablespoons of flour stirred in before the clam juice thicken the broth just enough to feel creamy.
- The potatoes simmer almost tender first, so the littlenecks only need the few minutes it takes their shells to open.
- Adding the half-and-half over low heat and never boiling it keeps the dairy from breaking.
Ingredient Notes
- Littleneck clams
- Twelve, scrubbed well. They cook in their shells in the chowder, and any that do not open are discarded.
- Chopped clams
- Eight ounces, drained, stirred in after the littlenecks open.
- Half-and-half
- A cup and a half, added last over low heat.
How to Make It
Bacon crisped, onion and celery softened
Cook the bacon in a Dutch oven until crisp and lift it out, leaving 1 tbsp fat behind. Add the butter, onion and celery and cook until softened.
Flour, clam juice and potatoes
Stir in the flour for 1 minute, then add the clam juice gradually. Add the potatoes and simmer until nearly tender.
Littlenecks steamed open, chopped clams in
Add the scrubbed littleneck clams, cover, and cook until the shells open; throw away any that stay closed. Stir in the chopped clams.
Half-and-half warmed gently, bacon back in
Turn the heat down, stir in the half-and-half and black pepper, and heat gently without letting it boil hard. Fold the bacon back in.
Parsley and crackers to serve
Serve with parsley and oyster crackers or toasted bread crisps.
Storage and Reheating
Refrigerate
Refrigerate leftovers promptly. Reheat gently over low heat without boiling.
Frequently Asked Questions
What if some clams do not open?
Discard any littleneck that stays closed after cooking. Do not force it open.
Can the chowder boil after the half-and-half goes in?
No. Heat it gently. A hard boil can cause the dairy to separate.
What goes on top?
Oyster crackers or toasted bread crisps, with chopped parsley.
Success Tips
- Scrub the littlenecks under cold running water to remove grit from the shells.
- Dice the potatoes evenly so they all reach tender at the same moment.
- Keep the lid on while the clams steam; lift it to check once the pot is steaming well.
Serving Ideas
Ladle into bowls so each gets a couple of clams in the shell, scatter parsley and cracked pepper, and set a few oyster crackers or toasted bread crisps on top.
