# What You'll Need:
→ Seafood
01 - 2 pounds fresh littleneck clams 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
05 - 1 clove garlic, minced
06 - 2 tablespoons fresh parsley, chopped
→ Dairy
07 - 4 tablespoons unsalted butter
08 - 1 cup heavy cream
09 - 1 cup whole milk
→ Broth and Liquids
10 - 2 cups bottled clam juice or reserved juice from canned clams
11 - 1 cup water
→ Pork
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
# How to Make It:
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 cooking liquid, then chop clam meat and set aside.
02 - In a large Dutch oven or soup pot, cook diced salt pork or bacon over medium heat until fat is rendered and meat becomes crisp, approximately 3 to 4 minutes. Remove meat with a slotted spoon and set aside, leaving rendered fat in the pot.
03 - Add butter to the pot with rendered fat. Add diced onion and celery, sautéing until softened but not browned, approximately 5 minutes. Add minced garlic and cook for 1 additional minute.
04 - Sprinkle flour over the vegetable mixture. Stir continuously and cook for 2 minutes to create a light roux, which will serve as the thickening base.
05 - Slowly whisk in clam juice including reserved liquid from fresh clams, then add milk and heavy cream. Stir thoroughly to eliminate lumps and ensure smooth incorporation.
06 - Add diced potatoes, bay leaf, and dried thyme to the broth. Simmer uncovered until potatoes are tender, approximately 12 to 15 minutes. Stir occasionally to prevent sticking and ensure even cooking.
07 - Add chopped clams with their juice and reserved cooked salt pork or bacon to the pot. Simmer gently for 3 to 5 minutes. Do not allow mixture to boil after adding clams to preserve their tender texture.
08 - Remove bay leaf from chowder. Stir in fresh parsley. Season with salt and freshly ground black pepper to individual taste preferences.
09 - Ladle hot chowder into bowls and serve immediately with oyster crackers or crusty bread on the side.
