New England Clam Chowder (Fresh + Canned Clams) Ingredients (6–8 servings) * 4 oz (115 g) bacon, diced * 2 tbsp unsalted butter * 1 medium yellow onion, finely diced * 2 celery stalks, diced * 2 cloves garlic, minced * 3 tbsp all-purpose flour * 1 lb (450 g) fresh littleneck or cherrystone clams (about 10–12 clams) * 2 (6.5 oz / 184 g) cans chopped clams, drained (reserve all the juice) * 2 cups clam juice total * Reserved juice from canned clams * Plus cooking liquid from the fresh clams * Top up with bottled clam juice if needed * 2 cups whole milk * 1 cup heavy cream * 2 large russet potatoes (about 1 lb / 450 g), peeled and ½-inch diced * 1 bay leaf * ½ tsp dried thyme * ½ tsp kosher salt (adjust at the end) * ½ tsp freshly ground black pepper * 1 tbsp fresh parsley, chopped For serving: * Bread bowls or/with oyster crackers * Extra crispy bacon * Chopped parsley Instructions 1. Steam the fresh clams Place fresh clams in a pot with ½ cup water. Cover and steam for 6–8 minutes, just until they open. Remove the clams. Strain the cooking liquid through a fine sieve or cheesecloth to remove any sand. When cool enough to handle: * Remove the meat. * Roughly chop it. * Reserve. Combine this cooking liquid with the canned clam juice until you have 2 cups total. 2. Cook the bacon Cook bacon in a Dutch oven until crispy. Transfer bacon to a paper towel. Leave about 2 tablespoons bacon fat in the pot. 3. Cook the vegetables Add butter. Cook onion and celery for about 5 minutes. Add garlic and cook another 30 seconds. 4. Make the roux Sprinkle in flour. Cook while stirring for about 2 minutes. 5. Build the chowder Slowly whisk in the 2 cups clam juice. Add: * milk * heavy cream * potatoes * bay leaf * thyme Bring to a gentle simmer. Cook 15–18 minutes, until potatoes are tender. For a thicker chowder, lightly mash about ¼ of the potatoes against the side of the pot. I also added all the juice from canned clams, because I like my chowder on the thinner side. 6. Add the clams Stir in: * chopped fresh clams * canned chopped clams Heat gently for 3–5 minutes. Do not boil after adding the clams or they will become tough. Season with salt and pepper. 7. Serve - @alinaprokuda