# Ingredients:
→ Seafood
01 - 2 pounds fresh littleneck clams, scrubbed
02 - 1 cup bottled clam juice or reserved clam cooking liquid
→ Vegetables
03 - 2 medium russet potatoes, peeled and diced (about 2 cups)
04 - 1 medium yellow onion, finely chopped
05 - 2 celery stalks, finely chopped
06 - 1 small carrot, finely chopped
07 - 2 cloves garlic, minced
→ Dairy
08 - 1 1/2 cups heavy cream
09 - 1 cup whole milk
10 - 2 tablespoons unsalted butter
→ Pantry
11 - 2 tablespoons all-purpose flour
12 - 2 slices bacon, diced
13 - 1 bay leaf
14 - 1/2 teaspoon dried thyme
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (for garnish)
17 - Oyster crackers (optional, for serving)
# Instructions:
01 - Rinse clams under cold water and scrub shells thoroughly. In a large pot, combine clams and 2 cups water. Bring to a boil, cover, and steam until clams open, about 5–7 minutes. Discard any unopened clams. Remove clams, strain, and reserve the cooking liquid.
02 - Allow clams to cool slightly, then remove meat from shells. Chop clams coarsely and set aside.
03 - In a large Dutch oven, cook diced bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
04 - Add butter to the bacon fat, then sauté onion, celery, carrot, and garlic until softened, approximately 5 minutes.
05 - Sprinkle flour over softened vegetables and stir constantly for 1 minute to form a roux.
06 - Gradually add reserved clam cooking liquid and bottled clam juice, scraping the pot’s browned bits. Stir to combine.
07 - Add diced potatoes, bay leaf, and dried thyme. Bring to a simmer and cook until potatoes are tender, about 10 to 12 minutes.
08 - Reduce heat to low. Stir in chopped clams, cooked bacon, heavy cream, and milk. Simmer gently without boiling for 5 to 10 minutes, stirring occasionally.
09 - Season chowder with salt and pepper to taste. Remove bay leaf. Ladle into bowls, garnish with chopped parsley, and serve hot with optional oyster crackers.
