Prep time: 30 min
Ready in: 1 hour
Serves: 4- 6
Ingredients:
3 c. water
5 lb. live, cherrystone clams in shells, shells scrubbed (or, can substitute 10 oz. canned, chopped clams)
1 oz. salt pork- diced
1 1/2 oz. bacon- finely diced
2 T. butter
1/4 c. celery- minced
1 c. onion- chopped
1 small garlic clove- minced
2 T. flour
3 c. stock from clams (or, can substitute 3 c. bottled clam juice)
1 1/4 lb. potatoes- peeled and diced into 1/2" cubes
1 tsp. fresh thyme
1 bay leaf
Salt (to taste)
Pepper (to taste)
2 c. heavy cream
Butter (for serving)
Oyster crackers (for serving)
Directions:
- In a pan large enough to hold clams, bring water to a boil
- Add clams and cover pot
- Cook over medium-high heat for 7-9 min
- If any clams don’t open, discard
- Remove opened clams from broth and transfer to a baking sheet
- Strain broth through a fine sieve lined with a coffee filter or cheese cloth, repeating a few times to remove all traces of sand
- Remove clams from shells
- With a sharp knife, cut meat around belly and reserve
- Split bellies lengthwise and scrape out and discard contents
- Chop bellies and add to reserved, chopped clams
- Discard shells
- In a large, heavy-bottomed pot over medium heat, cook salt pork and bacon until rendered and pork fat pieces are slightly browned
- Add butter and melt
- Add celery, onions, garlic, and half of the potatoes and cook until onions are translucent, stirring often, about 10 min
- Add flour and cook for another min
- Add broth, the rest of the potatoes, thyme, and bay leaf and stir to combine
- Bring to a boil, then lower heat and cook until potatoes are tender, about 10- 15 min
- Once potatoes are tender, remove pot from heat, discard bay leaf, and add chopped clams and cream
- Season chowder with salt and pepper as needed and heat to serving temperature
- Serve with a dollop of butter over each portion and oyster crackers on the side
*Julie found the recipe here
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