Creamy, comforting soup featuring fresh clams, potatoes, and aromatic vegetables in a rich, seasoned broth.
# 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 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, and chop clam meat. 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 is crisp, about 5 to 7 minutes. Remove meat with a slotted spoon and set aside, leaving fat in the pot.
03 - Add butter to the pot. Sauté diced onion and celery until soft but not browned, approximately 5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
04 - Sprinkle flour over vegetables and stir well. Cook for 2 minutes, stirring constantly, to create a light roux that will thicken the chowder.
05 - Slowly whisk in clam juice including reserved liquid from step 1, whole milk, and heavy cream. Stir continuously to avoid lumps and ensure smooth incorporation.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until potatoes are tender and easily pierced with a fork, 12 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
07 - Add chopped clams or canned clams with juice and reserved cooked bacon or salt pork to the pot. Simmer gently for 3 to 5 minutes. Do not boil after adding clams to prevent toughening.
08 - Remove bay leaf from the chowder. Stir in fresh parsley. Season generously with salt and freshly ground black pepper to taste, adjusting seasoning as needed.
09 - Ladle hot chowder into bowls and serve immediately with oyster crackers or crusty bread on the side.
