Creamy soup with tender clams, potatoes, and aromatic vegetables in a rich, comforting broth from New England.
# What You'll Need:
→ Seafood
01 - 2 pounds fresh clams such as littlenecks, or 2 cups canned chopped clams with juice
→ Vegetables
02 - 1 medium onion, finely diced
03 - 2 celery stalks, diced
04 - 2 medium Yukon Gold or russet potatoes, peeled and diced, about 2 cups
05 - 1 clove garlic, minced
06 - 2 tablespoons chopped fresh parsley
→ Dairy
07 - 4 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup whole milk
→ Broth & Liquids
10 - 2 cups bottled clam juice or reserved juice from canned clams
11 - 1 cup water
→ Meats
12 - 4 ounces salt pork or thick-cut bacon, diced
→ Seasonings
13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper to taste
→ Thickener
16 - 2 tablespoons all-purpose flour
# How-To Steps:
01 - If using fresh clams, scrub them thoroughly. In a large pot, combine clams with 1 cup water. Cover and steam over medium heat until shells open, approximately 6 to 8 minutes. Discard any clams that do not open. Remove clams from the pot, strain and reserve the cooking liquid, then chop the clam meat and set aside.
02 - In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat is rendered and meat becomes crisp. Remove the cooked meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
03 - Add butter to the pot with the rendered fat. Sauté the diced onion and celery until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the sautéed vegetables. Stir continuously and cook for 2 minutes to create a roux, which will thicken the chowder.
05 - Slowly whisk in the clam juice including any reserved liquid from step 1, along with milk and cream. Stir thoroughly to prevent lumps from forming in the liquid base.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until potatoes are tender, approximately 12 to 15 minutes. Stir occasionally to prevent sticking to the bottom of the pot.
07 - Add the chopped clams or canned clams with their juice along with the reserved cooked bacon to the pot. Simmer gently for 3 to 5 minutes. Avoid boiling after adding clams to preserve their tender texture.
08 - Remove the bay leaf from the pot. Stir in fresh chopped parsley. Season the chowder with salt and freshly ground black pepper to taste.
09 - Ladle the hot chowder into bowls and serve immediately with oyster crackers or crusty bread.
