SERVES 6
Don’t skip the step of scrubbing the clams; many clams have bits of sand embedded in their shells that can ruin a pot of chowder. To remove the sand, simply scrub them under cold, running water using a soft brush.
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7 |
pounds medium-size hard-shell clams, such as cherrystones, washed and scrubbed clean (see note) |
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5 |
ounces (about 3 slices) thick-cut bacon, cut into ¼-inch pieces |
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1 |
large onion, chopped medium |
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2 |
tablespoons unbleached all-purpose flour |
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1½ |
pounds red potatoes (about 4 medium), cut into ½-inch chunks |
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1 |
bay leaf |
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1 |
teaspoon fresh thyme leaves or ¼ teaspoon dried thyme |
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1 |
cup heavy cream |
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2 |
tablespoons minced fresh parsley leaves |
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Table salt and ground black pepper |
1. Bring 3 cups water to a boil in a large Dutch oven. Add the clams and cover with a tight-fitting lid. Cook for 5 minutes, uncover, and stir with a wooden spoon. Quickly cover the pot and steam until the clams just open, 2 to 4 minutes. (Don’t let the clams open completely.) Transfer the clams to a large bowl and cool slightly; reserve the broth. Open the clams with a paring knife, holding the clams over a bowl to catch any juices. With the knife, sever the muscle that attaches the clam to the bottom shell and transfer the meat to a cutting board; discard the shells. Mince the clams and set aside. Pour the clam broth into a large bowl, holding back the last few tablespoons of broth in case of sediment; set the clam broth aside. (You should have about 5 cups. If not, add bottled clam juice or water to make this amount.) Rinse and dry the pot, then return the pot to the burner.
2. Fry the bacon in the pot over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam broth. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 minutes. Add the clams, cream, parsley, and salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve.