Creamy soup with tender clams, potatoes, and salt pork in a rich, seasoned broth.
# What You 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, approximately 2 cups
05 - 1 clove garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ 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
# How-To:
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 unopened clams. Remove clams, strain and reserve the cooking liquid, then chop the clam meat and set aside.
02 - In a large Dutch oven or soup pot, cook the diced salt pork or bacon over medium heat until the fat is rendered and the meat becomes crisp, approximately 3 to 4 minutes. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
03 - Add butter to the pot. Sauté the diced onion and celery until softened but not browned, approximately 5 minutes. Add the minced garlic and cook for an additional minute.
04 - Sprinkle the flour over the vegetables. Stir continuously and cook for 2 minutes to create a roux, allowing the flour to toast slightly and deepen in flavor.
05 - Slowly whisk in the clam juice including any reserved liquid from step 1, followed by the milk and cream. Stir thoroughly to prevent lumps from forming.
06 - Add the diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until the potatoes are tender, approximately 12 to 15 minutes. Stir occasionally to prevent the bottom from sticking.
07 - Add the chopped clams or canned clams with juice along with the cooked bacon or salt pork. Simmer gently for 3 to 5 minutes. Do not allow the chowder to boil once the clams have been added, as this toughens the meat.
08 - Remove the bay leaf from the pot. Stir in the fresh parsley. Taste and adjust the seasoning with salt and freshly ground black pepper. Serve immediately in heated bowls.
