A rich, creamy bowl brimming with tender clams, potatoes, and onions—perfect for chilly days.
# What You Need:
→ Seafood
01 - 2 lbs fresh clams, scrubbed (or 18 oz canned chopped clams, drained, reserve juice)
→ 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
→ Dairy
06 - 1 cup heavy cream
07 - 4 tbsp unsalted butter
08 - 1 cup whole milk
→ Liquids
09 - 2 cups clam juice (from steaming clams or bottled; supplement with reserved canned clam juice if needed)
10 - 1 cup water
→ Aromatics & Seasonings
11 - 2 cloves garlic, minced
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)
# How to Make It:
01 - Place clams in a large pot with 1 cup water. Cover and steam over medium heat for 5–7 minutes until clams open. Remove clams, discard any that remain closed. Strain and reserve the cooking liquid. When cool, chop clams and set aside.
02 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot. Sauté for 5 minutes until vegetables soften. Add garlic and cook 1 minute more.
03 - Sprinkle flour over vegetables, stirring constantly to form a roux. Cook for 2 minutes to eliminate raw flour taste.
04 - Gradually whisk in clam juice (including reserved liquid), milk, and water, ensuring there are no lumps. Add potatoes, bay leaf, thyme, salt, and pepper. Bring to a gentle simmer. Cook, uncovered, for 15–20 minutes until potatoes are tender.
05 - Stir in chopped clams and heavy cream. Simmer gently for 5 more minutes. Remove bay leaf. Taste and adjust seasoning as needed.
06 - Ladle into bowls, garnish with fresh parsley, and serve hot with oyster crackers or crusty bread.
