Ingredients:

  • 4 kg (3 lbs) Fresh Littleneck or Medium Quahog Clams, scrubbed clean
  • 350 ml (1 ½ cups) Water (for steaming)
  • 4 L (6 cups) Bottled Clam Juice (Low Sodium)
  • 115 g (4 oz) Salt Pork, diced into small lardons
  • 30 g (2 tbsp) Unsalted Butter
  • 1 large Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 1 tbsp Fresh Thyme leaves, stripped from stems
  • 30 g (¼ cup) All-Purpose Flour (optional)
  • 675 g (1.5 lbs) Yukon Gold Potatoes, peeled and diced into 1 cm (½ inch) cubes
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Sea Salt (adjust to taste)
  • ½ cup Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Clean the Clams: Scrub the clams thoroughly under cold running water to remove any grit or dirt. Discard any clams that are open and do not close when tapped.
  2. Steam: Place the scrubbed clams and 1 ½ cups of water in the stockpot. Cover tightly and steam over high heat for 5–8 minutes, or until the clams have opened.
  3. Strain and Reserve Liquor: Immediately remove the opened clams using a slotted spoon and set aside to cool. Pour the resulting clam steaming liquid (the “clam liquor”) through a fine-mesh sieve lined with cheesecloth into a separate bowl. This step is crucial to remove sand and grit.
  4. Shuck: Once cooled enough to handle, shuck the clams, reserving the meat. Roughly chop the larger clams; leave Littlenecks whole. Discard the shells.
  5. Render the Fat: Add the diced salt pork (or bacon) to the empty stockpot. Cook over medium-low heat, stirring occasionally, until the fat has rendered and the pork pieces are crispy (about 8–10 minutes). Remove the crispy pork bits with a slotted spoon and reserve for garnish.
  6. Sauté Aromatics: Add the butter to the rendered fat in the pot. Add the diced onion, celery, and fresh thyme. Cook until the vegetables are softened and translucent but not browned (about 6–7 minutes).
  7. Light Thickening (Optional Roux): Sprinkle the flour over the softened vegetables. Cook, stirring constantly, for 1 minute to cook out the raw flour taste.
  8. Deglaze and Add Liquid: Slowly whisk in the reserved, strained clam liquor, followed by the bottled clam juice. Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot.
  9. Cook Potatoes: Add the diced potatoes, salt, and pepper to the simmering broth. Reduce the heat to maintain a slow simmer.
  10. Simmer: Cook, uncovered, for 15–20 minutes, or until the potatoes are fork-tender. Ensure they hold their shape.
  11. Combine and Heat: Once the potatoes are tender, stir in the reserved chopped clam meat. Return the chowder to a bare simmer for just 2–3 minutes to heat the clams through. Do not boil, or the clams will become rubbery.
  12. Adjust and Serve: Taste the chowder and adjust the seasoning. Stir in the freshly chopped parsley just before serving.