Servings: 9
Ingredients
- 8 pounds cherrystone clams, scrubbed ( substitute with two 10-ounce cans of baby clams and 6 cups of bottled clam juice)
- 1 tbsp unsalted butter
- 8 ounces bacon, cut into 1/2-inch pieces
- 2 celery stalks, minced
- 1 large onion, minced
- 1 garlic clove, minced
- 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 2 tablespoons cornstarch
- 2 cups heavy cream
- Kosher salt, freshly ground pepper
- Chopped fresh chives
- Oyster crackers or Vermont Common Crackers
Directions
- Bring clams and 4 cups water to a boil in a large pot over high heat
- Cook until clams just open, 8-10 minutes (discard any that do not open)
- Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells
- Chop clams into bite-size pieces
- Strain broth through a fine-mesh sieve set over a large bowl, add water if needed to measure 6 cups
- Melt butter in a large heavy pot over medium heat
- Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes
- Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes
- Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf
- Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes
- Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry
- Stir slurry into chowder base; return to a boil to thicken
- Remove base from heat
- Discard bay leaf
- Stir in reserved clams (or two 10-ounce cans baby clams) and cream
- Season with salt, if needed
- Divide chowder among bowls
- Garnish with chives and oyster crackers