Rich, creamy white chowder featuring tender clams, potatoes, and smoky salt pork in a velvety broth.
# What You Need:
→ Seafood
01 - 2 pounds fresh littleneck clams 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 & 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
# How To Make It:
01 - If using fresh clams, scrub thoroughly under cold water. 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 unopened clams. Remove opened 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 renders and meat becomes crisp, about 5 minutes. Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot with reserved fat. Sauté diced onion and celery over medium heat until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour evenly over vegetables. Stir constantly and cook for 2 minutes to develop a light roux, stirring to coat vegetables thoroughly.
05 - Slowly whisk in clam juice (including reserved liquid from step 1), whole milk, and heavy cream. Stir continuously to prevent lumps from forming and ensure smooth integration.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered over medium-low heat until potatoes are fork-tender, 12-15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
07 - Add chopped clam meat (or canned clams with juice) and reserved cooked bacon or salt pork to the pot. Simmer gently for 3-5 minutes without allowing the soup to boil, as excessive heat toughens clams.
08 - Remove bay leaf from the pot. Stir in fresh parsley. Season the chowder with salt and freshly ground black pepper to taste. Ladle into bowls and serve immediately with oyster crackers or crusty bread.
