Clam Chowder

I love clam chowder, and so does my husband. We are fortunate to live in a place with access to fresh clams, but even if we didn’t, the canned ones are always available. My thinking is, ’Why not use both?’ So, that’s what I’ve done here, but only because I can.

I also prefer using baby clams rather than chopped clams. They tend to be more tender, and their texture is generally better.

I also prefer to use milk instead of cream in this recipe, simply because cream makes it too rich for my taste. Adding the flour helps to thicken it enough for me. 

If you live in an area with a dearth of clams, add another can to this recipe—it will still be delicious.

You can also serve this ‘San Francisco Style’ by hollowing out a sourdough roll and filling it with soup.

Ingredients

• 4 slices bacon, chopped
• 1 Tbsp unsalted butter 
• 1 Tbsp olive oil
• 1 large shallot, minced
• 1 small yellow onion, chopped
• 2 stalks celery, trimmed and sliced
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 2 Tbsp all-purpose flour
• ½ cup dry white wine (optional)
• 1 bottle of clam juice
• 1 cup veggie broth
• 1 cup whole milk 
• 2 gold potatoes, diced
• 1 bay leaf
• 1 Tbsp chopped fresh parsley + more for garnish, if desired
• 2 (possibly 3) cans of baby clams, reserving liquid 
• 1 lb fresh clams, if available (if not, use 3 cans)
• 1 Tbsp Worcestershire
• Tabasco to taste 
• Salt & pepper to taste
• Chives for garnish (optional)
• Sourdough roll for serving (optional)

In a large stock pot or Dutch oven, cook bacon until crisp. Set the meat aside, and save one tablespoon of bacon fat in the pot. Add butter and olive oil, stirring to incorporate with the bacon fat. Add the onion, celery, and shallot and cook until tender. Add the thyme, stirring until fragrant, then stir in the flour, mixing with the fats and veggies until lightly browned. Add the wine, if using, the clam juice and veggie broth.

Add the bay leaf and potatoes and bring to a boil. Lower the heat to a simmer and cook until the potatoes are fork-tender. Add the fresh clams, if using, and cook for about 5 more minutes. Discard any unopened clams.

Add the milk and canned clams. Crumble the reserved bacon and add and heat until just warmed through. Taste and season with salt and pepper if needed—depending on how briny the clams are. Ladle into bowls or hollowed-out sourdough rolls. Garnish with chives and/or parsley and serve. Makes about 4-6 servings.