Start with fresh clams for the best flavor.
Use a mix of butter and bacon fat for a rich, smoky base.
Always sauté onions and celery until soft before adding other ingredients.
Add potatoes that hold their shape when cooked, like Yukon Gold.
Don’t skimp on the cream—use whole milk and heavy cream for a velvety texture.
Season the chowder with fresh thyme, bay leaves, and a dash of hot sauce.
Simmer gently to develop the flavors without overcooking the clams.
Use a potato masher to break down some potatoes for a thicker consistency.
Finish with fresh parsley and a squeeze of lemon for brightness.
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