# 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
→ Meat
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 clams that do not open. Remove clams from shells, 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, approximately 5 to 7 minutes. Remove 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 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 evenly over the vegetables. Stir continuously and cook for 2 minutes to create a light roux, ensuring the flour is fully incorporated and cooked out.
05 - Slowly whisk in the clam juice (including any reserved liquid from steaming fresh clams), whole milk, and heavy cream. Stir thoroughly to dissolve the roux completely and avoid lumps in the broth.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered over medium heat until potatoes are completely tender, approximately 12 to 15 minutes. Stir occasionally to prevent sticking on the bottom of the pot.
07 - Add the chopped clams (or canned clams with their juice) and the reserved cooked bacon or salt pork 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 the bay leaf from the pot. Stir in the fresh parsley. Taste and season the chowder with salt and freshly ground black pepper according to preference.
09 - Ladle the hot chowder into serving bowls. Serve immediately with oyster crackers or crusty bread on the side.
