New England Clam Chowder

Ingredients

• 3 cups (710ml) 3 cups water
• 5 pounds (2.3k) live clams, (shells scrubbed (see notes for canned substitute))
• 4 slices thick bacon, (diced)
• 3 tablespoons (42g) butter
• 1 medium onion, (chopped)
• 2 stalks celery, (finely chopped)
• 1 tablespoon (15g) minced garlic
• 1 teaspoon (2g) thyme
• 1 large bay leaf
• 1 teaspoon (4g) Creole seasoning
• 1 tablespoon (7-8g) all-purpose flour
• 1½ cups (355ml) or more clam juice (or more)
• ½ cup (118ml) heavy cream
• 1 cup (237ml) half-and-half
• 4 cups (960g) potatoes, (cubed)
• salt and pepper (to taste)
• chives, (for garnish (optional))

Steps

1. 1

   Add about 3 cups of water to a large pot, then add clam, cover, and place over high heat. Cook clams for about 5 minutes. Uncover the pot, stir the clams, and continue cooking for another 3-4 minutes or until they open up.

2. 2

   Turn off the heat and discard any clams that didn't open. Strain the liquid from the pot through a mesh strainer lined with a coffee filter and reserve it for later. Coarsely chop the clams and set them aside.

3. 3

   In a large pot over medium heat, cook bacon until crispy. Drain it on paper towels while leaving 1-2 tablespoons of bacon drippings in the pot.

4. 4

   Next, melt the butter, follow with the onions and celery, and cook until tender, about 5 minutes. Stir in garlic, thyme, bay leaf, Creole seasoning, and flour, and cook for about a minute or until the garlic is fragrant and the flour turns pale golden.

5. 5

   Pour in the reserved clam broth, cream, and half-and-half while whisking constantly until combined. Stir in the potatoes and bring the mixture to a boil. Then reduce heat and simmer until the potatoes are tender (about 10 minutes).

6. 6

   Add the chopped clams and cook until heated through (about 2 minutes)—adjust seasoning with salt and pepper to taste. If the chowder is too thick, gradually stir in more half-and-half or clam juice until you reach your preferred consistency.

7. 7

   Garnish with chopped bacon and chives, and serve immediately with crusty bread or cornbread.