Ingredients:

  • 4 lbs (1.8 kg) fresh clams in their shells, such as littlenecks or cherrystones
  • 1 cup (240 ml) cold water
  • 4 oz (115g) salt pork, diced or 4 slices bacon, diced
  • 1 large yellow onion, finely chopped (approx. 1 1/2 cups)
  • 2 ribs celery, finely chopped (approx. 1 cup)
  • 2 tbsp (30 ml) all-purpose flour
  • 4 cups (950 ml) clam juice (from steaming clams plus bottled, if needed)
  • 2 cups (470 ml) water
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 2 lbs (900g) Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 cup (240 ml) heavy cream
  • 2 tbsp (30g) unsalted butter
  • Fresh parsley, chopped, for garnish
  • Oyster crackers, for serving

Instructions:

  1. Scrub clams thoroughly, removing any debris. Steam clams in water until they open. Discard any clams that don't open. Reserve the clam broth. Strain the broth through a cheesecloth to remove any sand.
  2. Let the clams cool slightly. Remove clam meat from shells, chop coarsely, and set aside.
  3. In the stockpot, render the salt pork or bacon over medium heat until crispy. Remove the rendered bits and set aside (optional - you can leave some in for more pork flavor).
  4. Add onion and celery to the pot and sauté in the rendered fat until softened, about 5-7 minutes.
  5. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly to form a roux.
  6. Gradually whisk in clam juice and water, ensuring there are no lumps. Add thyme and pepper.
  7. Add diced potatoes and bring the mixture to a simmer. Cook until potatoes are tender, about 15-20 minutes.
  8. Stir in heavy cream and butter. Heat through, but do not boil.
  9. Gently stir in the chopped clams and heat through for just a few minutes to avoid overcooking.
  10. Season with salt to taste. Garnish with fresh parsley and serve hot with oyster crackers.