Description
Fresh littleneck or cherrystone clams steamed open, their liquor stirred into a salt pork, Yukon Gold and cream chowder. About 45 minutes, and it is better the next day.
Ingredients
Units
- 3 lbs littleneck or cherrystone clams, scrubbed
- 4 ounces salt pork or thick-cut bacon, cut into 1/4-inch dice
- 1 large yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups clam juice (bottled)
- 1 1/2 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 1 1/2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 2 tablespoons unsalted butter
- 2 tablespoons fresh chives, chopped
- Oyster crackers for serving
Instructions
- Steam the clams: place them in a large pot with 1 cup of water. Cover and cook over high heat 5 to 7 minutes until all the clams open. Remove the clams, strain and reserve all the cooking liquid. Chop the clam meat and set aside. Discard any unopened clams.
- In a large Dutch oven, render the salt pork over medium heat until crispy, about 6 minutes. Remove the crispy bits and set aside, leaving the fat in the pot.
- Add the onion and celery to the rendered fat. Cook 5 minutes until softened. Add garlic and cook 30 seconds.
- Sprinkle the flour over the vegetables and stir 2 minutes to cook out the raw taste.
- Gradually whisk in the reserved clam cooking liquid and the bottled clam juice. Add the potatoes, bay leaves, and thyme. Bring to a simmer and cook 15 minutes until the potatoes are tender and some have begun to break down.
- Stir in the heavy cream and chopped clams. Heat through gently for 3 minutes — do not boil or the clams will toughen. Season with salt and white pepper. Stir in the butter.
- Ladle into bowls and top with the crispy salt pork bits, chives, and a handful of oyster crackers.
Notes
- Strain the clam liquor through a fine mesh strainer. Steamed clams leave grit behind.
- Throw out any clams that do not open.
- Once the cream and chopped clams are in, hold a gentle simmer for 3 minutes. Boiling toughens the clams.
- It is better the next day. Refrigerate overnight and reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4
- Sodium: 860
- Fat: 26
- Carbohydrates: 28
- Fiber: 2
- Protein: 22
- Cholesterol: 95