Clam Chowder Recipe With Fresh Clams Recipe

Ingredients

Main Ingredients

• 3 lbs clams (small to medium clams work best)
• 4 cups water
• 3 slices bacon, finely diced (or sub finely diced salt pork, or turkey bacon)
• 2 medium leeks (2-2 ½ cups) white and light green parts, sliced into half moons, rinsed well (or sub white onions)
• 2 cloves garlic, rough chopped (optional)
• 1 splash white wine (optional)

Vegetables & Seasonings

• 1 lb potatoes, thin-skinned, diced (3-3 ½ cups)
• 4 springs thyme
• 2 leaves bay leaves
• 1 pinch cracked black pepper to taste
• 0.25 cup chopped fresh Italian parsley
• 1 tablespoon tarragon

Dairy

• 2 cups whole milk (or soy milk, half and half or cream)
• 2 tablespoons unsalted butter (equal parts with flour, for roux)
• 2 tablespoons flour (equal parts with butter, for roux)

Instructions

Prepare the Clams

1. Place 4 cups water in a large pot and add the clams. Bring to a boil, cover and simmer for 5-10 minutes or until the clams open and are lightly cooked. Turn the heat off.
2. Strain the clams, saving the broth. Strain the broth one more time through a fine mesh strainer. Let the clams cool just a bit.

Build the Base

1. In a dutch oven, over medium heat, saute the bacon until crispy and browned. Using a slotted spoon, scoop out the crispy bacon bits and set aside.
2. To the bacon drippings, add the rinsed leeks and cook over low heat until melty. A little water will help them not burn. Once tender, add the garlic, saute until fragrant, and deglaze the pan with white wine if using, scraping up any browned bits.

Cook the Potatoes

1. Add the diced potatoes and just enough strained clam broth to cover the potatoes, saving the rest. Add thyme and bay leaves, cover, and bring to a simmer.
2. Simmer until potatoes are nice and tender.

Prepare the Clams

1. While the potatoes are simmering, sort the clams. Keep one-third of the clams intact, leaving the shells on, and setting them aside (pick the nicest looking ones!).
2. Discard any clams that have not opened. Remove the clams from the remaining ⅔ of the clamshells, discarding the shells. If your clams are large, feel free to chop.

Make the Thickener

1. If using milk, thicken it just a little bit by making a roux. In a small saucepan over medium-high heat, melt butter (or use olive oil) and brown it just a bit.
2. Whisk in an equal amount of flour and stir for 1-2 minutes toasting the flour. Add one cup of milk and whisk well, add the 2nd cup and whisk until smooth, heating it to a simmer until it thickens. Turn heat off.

Finish the Chowder

1. Once the potatoes are tender, using tongs, remove the thyme and bay leaves. Pour in the thickened milk (or use cream or half and half straight) and stir.
2. Season with black pepper. Add all the clams, bacon bits and the parsley, give a gentle stir, and gently heat.
3. Feel free to add more of the clam broth if you want to loosen the consistency. Taste and adjust salt and pepper to taste.
4. Divide into bowls, topping each bowl with a few whole clams, sprinkle with more fresh parsley and a little tarragon and serve with crusty bread, oyster crackers or rolls.

Notes

• The recipe serves 6 with a serving size of 1 ½ cups when made with whole milk
• You can substitute soy milk, half and half, or cream for the whole milk depending on your preference
• For a lighter version, skip the roux and use cream or half and half straight into the broth
• The bacon drippings add wonderful flavor—save them for the leeks
• Don't skip the second straining of the clam broth through a fine mesh strainer for the clearest, best-tasting broth