Creamy, comforting bowl packed with fresh clams, tender potatoes, and smoky salt pork in a rich, velvety broth.
# Components:
→ 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, approximately 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 and 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
# Directions:
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, strain and reserve cooking liquid, then chop 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, approximately 4 minutes. Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot. Sauté diced onion and celery until softened but not browned, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over the vegetables. Stir continuously and cook for 2 minutes to create a light roux, which will thicken the chowder.
05 - Slowly whisk in clam juice, including any reserved liquid from the clams, along with whole milk and heavy cream. Stir well to avoid lumps and ensure a smooth base.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until potatoes are fork-tender, approximately 12 to 15 minutes. Stir occasionally to prevent sticking on the bottom.
07 - Add chopped clams with their juice and cooked bacon back to the pot. Simmer gently for 3 to 5 minutes. Do not allow the soup to boil after adding clams, as this will toughen them.
08 - Remove bay leaf from the pot. Stir in fresh chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
09 - Ladle chowder into bowls and serve hot with oyster crackers or crusty bread.
