Ingredients
- 1 pound chopped clams
- 2 cups clam juice
- 1½ cups milk
- 1 cup heavy cream
- 6 ounces high quality thick (¼-inch) bacon (applewood smoked), sliced into ¼-inch lardons
- 1 cup diced celery
- 2 cups diced onion
- 1 cup diced leeks
- Salt and pepper to taste
- 2 tablespoons butter
- 1 pound petite mixed baby potatoes, cut in half
- ⅓-½ cup flour (depends how thick you like it)
- 10 sprigs of fresh thyme (tie with butcher twine)
- 1 tablespoon finely chopped chives
- 18 small littleneck clams for garnish
Preparation
Place a fine mesh strainer over a medium bowl and strain chopped clams, separating the meat from the juices.
In a 6-8 quart pot, fry bacon over medium-high heat until fat renders and the edges begin to crisp (discard fat).
Add onion, leeks, potatoes, celery and salt, and sauté until softened and translucent, about 5 minutes.
Add butter and season with pepper.
When the butter is melted, add flour, stirring constantly for 3-5 minutes to avoid lumps
Add thyme and clam juice. Keep stirring and scrape bottom of pot clean. Add milk and cream and bring to a boil. Reduce heat and simmer until potatoes are tender, approximately 10-15 minutes.
Add reserved clam meat and cook for an additional 2-4 minutes.
In separate pot steam 18 small littlenecks until they open.
Remove thyme sprigs before serving.
Fill 6 bowls with chowder and add 3 clams (in their shells) per bowl and finish with chives. Enjoy!
About this recipe
Cape Cod Private Dinners
(508) 246-4967
capecodprivatedinners.com
