Ingredients:

  • 2 lbs (900g) Fresh or Canned Clams (Littleneck or Chowder Clams preferred), shucked and chopped, with reserved clam juice
  • 4 oz (115g) Salt Pork or Thick-Cut Bacon, diced
  • 1 large Yellow Onion, diced (approx. 1 cup / 150g)
  • 2 Celery Stalks, diced (approx. 1 cup / 120g)
  • 2 lbs (900g) Yukon Gold Potatoes, peeled and diced (approx. 4 cups)
  • 4 cups (950ml) Chicken Broth or Fish Stock (or clam juice diluted with water)
  • 2 cups (470ml) Whole Milk
  • 1 cup (240ml) Heavy Cream
  • 4 tbsp (60g) Unsalted Butter
  • 1/4 cup (30g) All-Purpose Flour
  • 1 tsp Dried Thyme
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/4 tsp Paprika
  • 1/4 tsp Hot Sauce (optional, such as Tabasco or Frank's RedHot)
  • Salt to taste
  • Fresh Parsley, chopped, for garnish

Instructions:

  1. Shuck clams, reserving the juice and chopping the meat. Strain reserved juice through cheesecloth to remove any grit.
  2. In the pot, cook the salt pork or bacon over medium heat until crispy. Remove the rendered pork/bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the onion and celery to the pot and sauté in the rendered fat until softened and translucent (about 5-7 minutes).
  4. Melt butter into the pot with the softened vegetables. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Gradually whisk in the chicken broth/fish stock or diluted clam juice to the roux, ensuring there are no lumps. Bring to a simmer.
  6. Add the diced potatoes, thyme, pepper, paprika, and hot sauce (if using). Simmer until the potatoes are tender, about 15-20 minutes.
  7. Stir in the chopped clams (with reserved clam juice, if fresh), milk, and heavy cream. Heat through gently, being careful not to boil, as this can cause the chowder to curdle.
  8. Season with salt to taste. Garnish with crispy pork/bacon bits and fresh parsley. Serve hot.