Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves 4-5
You Need:
- 1/2 pound high quality bacon, sliced
- 1/2 stalk celery, thinly sliced
- 1 canned corn
- 2 large leek, white part only, thinly sliced on the diagonal
- 1 large carrot, peeled and thinly sliced
- 3 sprigs fresh thyme
- 2 Tbsp. butter
- 8-10 medium-size Yukon Gold potatoes, quartered into bite-size cubes. Do not peel!
- 6 pounds clams (I always buy from Costco)
- 1 quart heavy cream
- Salt and pepper
- Parsley for garnish
Tips:
Hoo to clean the clams:
- Never select a clam that is already open or chipped, broken, or damaged in any way. Make sure to immediately unwrap them at home, so they can breathe, and store them in a cool area.
- Just before cooking, soak your clams for 20 minutes in fresh water. As the clams breathe they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. Instead of pouring the clams and water into a strainer, pull the clams out of the water. Sand has sunk to the bottom of the bowl; pouring the water into a strainer will pour it back over the clams.
- Once the clams have been soaked, use a firm brush and scrub off any additional sand, barnacles, or other oceanic attachments. This is the same final method used when cleaning mussels.
BASE soup:
In a pot bring about 5-6 cups of water to a boil (no salt) and cook the potatoes until al dente, or just before fork-tender.
While the potatoes are boiling, in a second heavy-bottom pot melt the butter with the thyme. Render the bacon in the butter and thyme (over low heat, careful not to burn); once bacon is rendered add leeks and celery, cook until vegetables are translucent. Add carrots and cook until bendable without breaking. Add the potatoes and potato water. The base can be made (up to one day) ahead and kept chilled.
Prepare single serving clams. Heat a small pot, pour some white wine and place a single serving of clams in and use medium heat. Ladle one cup of the chowder base on top and cover the pot, simmer for about 5-6 minutes, or until the majority of clams open. Skim through and pick out any clams that have not opened. (Don’t skip this step — unopened clams may spoil the chowder.) And add in 1/2-cup cream per serving and bring the chowder to a simmer. If it is too thick, add in more of the potato water. When the chowder is bubbling in the middle, it is ready to serve. Pour individual servings into a large soup bowl.
Serve garnished with cracked pepper and chopped parsley. Don't forget to place extra empty bowls on the table for discarding clam shells.
