Creamy soup featuring fresh clams, hearty potatoes, and salt pork in a rich, seasoned broth.
# What You’ll Need:
→ Seafood
01 - 2 pounds fresh clams (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 & Liquids
10 - 2 cups bottled clam juice or reserved liquid 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 6-8 minutes. Discard any clams that fail to 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 crispy. 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, approximately 5 minutes. Add minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over the vegetables. Stir constantly and cook for 2 minutes to create a light roux base.
05 - Slowly whisk in clam juice (including reserved liquid from Step 1), milk, and cream. Stir thoroughly to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and dried thyme. Simmer uncovered until potatoes are tender, approximately 12-15 minutes, stirring occasionally to prevent sticking.
07 - Add chopped clams (or canned clams with juice) and cooked bacon/salt pork. Simmer gently for 3-5 minutes. Do not allow to boil after adding clams.
08 - Remove bay leaf. Stir in fresh parsley. Season with salt and pepper to taste.
09 - Ladle hot chowder into bowls and serve with oyster crackers or crusty bread.
