Creamy white chowder loaded with fresh clams, potatoes, and vegetables in a rich, smoky 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 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 Prepare:
01 - If using fresh clams, scrub them thoroughly. Combine clams with 1 cup water in a large pot. Cover and steam over medium heat until shells open, approximately 6 to 8 minutes. Discard any unopened clams. Remove clams from shells, 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 3 to 4 minutes. Remove cooked meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot with rendered fat. Sauté diced onion and celery until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 minute longer.
04 - Sprinkle flour over the vegetables and stir continuously. Cook for 2 minutes to develop the roux and eliminate raw flour taste.
05 - Slowly whisk in clam juice including any reserved liquid from fresh clams, whole milk, and heavy cream. Stir thoroughly to prevent lumps from forming.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until potatoes are tender, approximately 12 to 15 minutes. Stir occasionally to prevent sticking to the bottom of the pot.
07 - Add chopped clams or canned clams with their juice and reserved cooked salt pork or bacon to the pot. Simmer gently for 3 to 5 minutes. Do not allow mixture to boil after adding clams.
08 - Remove bay leaf from the pot. Stir in fresh parsley. Season with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
09 - Ladle soup into bowls and serve hot. Accompany with oyster crackers or crusty bread.
