# What You Need:
→ Seafood
01 - 2 pounds fresh clams such as littlenecks, 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 chopped fresh parsley
→ Dairy
07 - 4 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup whole milk
→ Broth & 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
# Steps:
01 - If using fresh clams, scrub them thoroughly under cold 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 from shells, strain and reserve the cooking liquid, and chop the clam meat. Set aside.
02 - In a large Dutch oven or soup pot, cook the diced salt pork or bacon over medium heat until fat is rendered and meat is crisp, about 5 to 7 minutes. Remove the meat with a slotted spoon and set aside, leaving the rendered fat in the pot.
03 - Add butter to the pot with the rendered fat. Sauté the diced onion and celery until softened but not browned, approximately 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle the all-purpose flour evenly over the vegetables. Stir constantly and cook for 2 minutes to create a roux, stirring to coat all vegetables with the flour mixture.
05 - Slowly whisk in the clam juice including reserved liquid from the clams, whole milk, and heavy cream. Stir vigorously to ensure a smooth consistency and avoid lump formation.
06 - Add the diced potatoes, bay leaf, and dried thyme to the pot. Simmer uncovered over medium heat until potatoes are tender, approximately 12 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
07 - Add the chopped clams with any reserved juice and the cooked salt pork or bacon to the pot. Simmer gently for 3 to 5 minutes. Do not allow the chowder to boil after adding the clams to prevent them from becoming tough.
08 - Remove the bay leaf from the chowder. Stir in the fresh parsley. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
09 - Ladle the hot chowder into bowls and serve immediately with oyster crackers or crusty bread on the side.
