New England Clam Chowder

Ingredients

For the clams

• 4 lb littleneck or cherrystone clams, 1.8 kg, scrubbed
• 1 cup water, 240 ml

For the chowder

• 4 oz thick-cut bacon, 115 g, diced
• 2 tbsp unsalted butter
• 1 large onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, finely chopped
• 3 tbsp all-purpose flour (plain flour)
• 2 cups bottled clam juice, 480 ml
• 1 ½ lb Yukon Gold potatoes, 680 g, peeled and cut into ½-inch (1 cm) dice
• 2 bay leaves
• 3 thyme sprigs
• 1 ½ cups whole milk, 360 ml
• 1 cup heavy cream (double cream), 240 ml
• ½ tsp black pepper
• 2 tbsp fresh parsley or chives, chopped

Instructions

Steam the clams

1. Put the clams and water in a large pot, cover and bring to a boil. Steam for 6 to 10 minutes, shaking the pot occasionally, until the clams open. Discard any that stay closed.
2. Transfer the clams to a bowl. Strain the broth through a fine sieve lined with a paper towel to remove any grit; you should have about 2 cups (480 ml).
3. Reserve 12 clams in their shells for garnish. Remove the rest from their shells and chop them coarsely.

Make the chowder

4. In a large Dutch oven, cook the bacon over medium heat until crisp, 6 to 8 minutes. Remove half to a plate for garnish.
5. Add the butter, onion and celery and cook for 6 to 8 minutes, until soft. Add the garlic and cook for 1 minute.
6. Sprinkle in the flour and stir for 1 minute. Gradually whisk in the strained clam broth and the bottled clam juice.
7. Add the potatoes, bay leaves and thyme. Bring to a simmer and cook for 12 to 15 minutes, until the potatoes are tender.
8. Stir in the milk, cream and pepper and heat gently without boiling.
9. Add the chopped clams and reserved whole clams and heat for 2 minutes. Remove the bay leaves and thyme stems. Taste before adding salt; clams are naturally salty.
10. Serve topped with the reserved bacon and parsley or chives.