# What You'll Need:
→ Seafood
01 - 2 pounds fresh clams (littleneck) 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
→ 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 under cold running water. In a large pot, combine clams with 1 cup water. Cover and steam over medium heat until shells open, approximately 6 to 8 minutes. Discard any unopened clams. 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 crisp, about 5 minutes. Remove with a slotted spoon and set aside, leaving the 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 evenly over the vegetables. Stir continuously and cook for 2 minutes to create a light roux, ensuring even distribution and preventing lumps.
05 - Slowly whisk in clam juice (including reserved liquid from step 1), whole milk, and heavy cream. Stir thoroughly to ensure no lumps form and ingredients are well incorporated.
06 - Add diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered until potatoes reach tender doneness, approximately 12 to 15 minutes. Stir occasionally to prevent sticking to the bottom of the pot.
07 - Add chopped clams (or canned clams with juice) and reserved cooked bacon or salt pork to the pot. Simmer gently for 3 to 5 minutes. Do not allow the soup to boil after adding clams to preserve their tender texture.
08 - Remove bay leaf from the pot. Stir in fresh chopped parsley. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
09 - Ladle hot chowder into serving bowls. Accompany with oyster crackers or crusty bread on the side.
