INGREDIENTS: 5 pounds of live cherrystone clams in shells
1 ounce of salt pork
1 ½ ounces of bacon
2 tablespoon butter
¼ cup minced celery
1 cup of onion
1 small garlic clove
2 tablespoons flour
3 cups of stock from the clams
1 ¼ pounds all-purpose potatoes
1 teaspoon fresh thyme, or ½ teaspoon dried
1 bay leaf
2 cups heavy cream
Butter for serving
2. Remove the clams from the shells. With a sharp knife, cut meat around belly and reserve. Then split the bellies lengthwise and scrape out and discard the contents. Cut bellies and add to the reserved chopped clams. Discard shells.
3. In a large heavy bottomed pot over medium heat, cook diced salt pork and bacon until rendered and pork fat pieces are slightly browned. Add butter and melt.
4. Add celery, onions, garlic and half the potatoes and cook for about ten minutes or until onions are translucent. Stir often. Add flour and cook for another minute.
5. Add 3 cups of reserved broth, the rest of the potatoes, thyme and bay leaf and stir to combine. Bring to a boil, then lower heat and cook until the potatoes are tender, about 10-15 minutes.
6. Once potatoes are tender, remove the pot from the heat, discard bay leaf and add chopped clams and cream. (If you are making this ahead of time, do not add the cream until you are ready to heat and serve.)
7. Season chowder with pepper as needed and heat to serving temperature. Depending on how briny the clams are and since this recipe used salt pork, you may not need to put in additional salt.
8. Serve with a dollop of butter over each portion and oyster crackers on the side.Read full preparation method