Best Clam Chowder Recipe With Fresh Clams

Our Dad is a clam chowder fanatic. He orders clam chowder everywhere he goes – from coast to coast, from Maine to Massachusetts to Alaska to Washington, and everywhere in between. Out of all the clam chowders he has had, this is his absolute favorite. Like him, we love the creaminess of New England Clam Chowder, also known as Boston Clam Chowder. It is a rich, creamy clam chowder recipe made with fresh, tender clams. We like to serve this chowder in a bread bowl or with a loaf of sourdough bread. It is also delicious topped with oyster crackers, bacon, and fresh thyme.

Ingredients in Clam Chowder

Butter – melted Flour Celery – finely diced Onions – finely diced Leeks – finely diced Red potatoes or Yukon golds – diced (if you like a thinner clam chowder, use less than called for) Ground black pepper Salt Whole thyme Bay leaves Tabasco sauce Chicken broth Clam juice Half and half (or part milk, part heavy cream) Chopped clams, see post above for fresh clam instructions, you can also use canned clams

Where to Purchase Fresh Clams

The secret to this delicious clam chowder recipe is the fresh clams. If you leave near the coast, you’ve probably seen them in your grocery stores at the meat and seafood counter. If you live more inland, they might be harder to find. I live in Arizona so I knew I’d have to do some research. I called the meat and seafood counter at our Kroger store and they didn’t have them, but they said I could call a few days ahead and they could put in a special order for me. Unfortunately, I didn’t have a couple of days so I kept looking. I called a few more grocery stores with no luck. Then, I went to our local Asian market and found fresh clams there! It took a little extra time to track them down, but it was totally worth it!

How to Clean Fresh Clams

For best results, you want to use the clams the same day you purchase them. Clams should not smell fishy, they should smell briny like the ocean. Clean your clams thoroughly before use. Follow these simple steps to make sure you have squeaky clean clams:

Inspect each shell for cracks or chips. Discard any cracked or chipped clams. Openings in the shell can let in bacteria. If any shells are open, tap the outside lightly with a spoon. The clam should close tightly when tapped. Discard any clams that do not close when tapped. In a large bowl, combine 4 cups of water with ⅓ cup of salt. Place all clams that passed your inspection into the bowl. Refrigerate for 20 minutes. Transfer clams into a new clean bowl with a new salt and water mixture. Refrigerate for another 20 minutes. This process draws the dirt out of the clams. If any clams float to the top during this process instead of settling at the bottom, discard them. Remove clams from the water, but do not pour into a strainer. Pouring everything into a strainer can put dirt back into the clams. Use your hands or a slotted spoon. Finally, brush the outsides of the shell with a vegetable brush to remove any remaining dirt from the outside of the shell.

How to Steam Fresh Clams

¼ cup water ½ cup chicken broth 6 cloves garlic, crushed 2-3 pounds fresh clams, cleaned (see above for cleaning instructions)

Using a large skillet with a lid, bring the water, chicken broth, and garlic to a boil. Add the clams into the skillet and place the lid on top. Cook for 5-10 minutes. Watch closely. Once all the clams have opened, remove from heat immediately. Do not overcook – your clams will be rubbery. Reserve some of the liquid for use in the chowder. Scoop the meat out of the shells.

Can I use Canned Clams in this Clam Chowder Recipe?

If the fresh clams route is sounding a bit overwhelming, rest assured you can use canned clams. I think that fresh clams taste better and have a better texture, but canned clams will absolutely work. Use ¾ cup of canned clams, chopped. You can save the juice from the cans to use in the recipe as well. Read More: Easy Crockpot Soup Recipes: Cozy Meals for Cold Days