Ingredients:

  • 2 pounds (900g) fresh clams in shell, scrubbed
  • 1 cup (240ml) clam juice
  • 1/2 cup (120ml) water
  • 1 bay leaf
  • 4 slices bacon, diced
  • 1 medium yellow onion, diced (approx. 1 cup or 150g)
  • 2 stalks celery, diced (approx. 1 cup or 100g)
  • 2 tablespoons (30ml) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) heavy cream
  • 2 pounds (900g) Yukon Gold potatoes, peeled and diced (approx. 4 cups)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Combine clams, clam juice, water, and bay leaf in the pot. Steam until clams open. Discard any that don't open. Strain the broth and reserve. Remove clam meat from shells and roughly chop.
  2. Cook bacon until crisp. Remove bacon and set aside, reserving the bacon fat in the pot. Sauté onion and celery in bacon fat until softened.
  3. Melt butter in the pot with the softened vegetables. Whisk in flour and cook for 1-2 minutes to create a roux.
  4. Gradually whisk in milk and cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
  5. Add diced potatoes, reserved clam broth, thyme, salt, and pepper. Simmer until potatoes are tender.
  6. Stir in chopped clams and cooked bacon. Heat through gently, being careful not to overcook the clams.
  7. Ladle chowder into bowls, garnish with fresh parsley, and serve hot.