Smoky Harbor Clam Chowder
New England chowder with smoked bacon, littlenecks and a broth that stays creamy without turning into wallpaper paste.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Makes
- 6 bowls
What you need
- 4 lb littleneck clams, scrubbed
- 6 oz thick-cut smoked bacon, diced
- 2 tbsp unsalted butter
- 1 large yellow onion, finely diced
- 2 celery ribs, diced
- 3 sprigs thyme
- 1.5 lb Yukon Gold potatoes, in 1/2-inch cubes
- 2 cups clam broth (reserved from steaming)
- 1.5 cups whole milk
- 1 cup heavy cream
- 1 tsp kosher salt, plus more to taste
- Freshly cracked black pepper
- Oyster crackers and chopped chives, to serve
Method
-
Steam the clams
Put the clams in a wide pot with 1 cup water, cover, and steam over high heat for 6 to 8 minutes until they open. Pull them out as they go, discard any that stay shut, and strain the liquor through a coffee filter. That liquor is the backbone of the soup, so do not pour it down the drain.
-
Render the bacon
Wipe the pot, add the bacon, and cook over medium heat until the fat renders and the edges crisp, about 8 minutes. Scoop the bacon onto paper towels and leave roughly 2 tablespoons of fat behind.
-
Build the base
Add the butter, onion, celery and thyme to the bacon fat. Cook gently for 8 minutes until soft and translucent but not browned. Browning here makes the finished chowder taste sweet instead of briny.
-
Simmer the potatoes
Add the potatoes and the reserved clam broth, topping up with water so the potatoes are just covered. Simmer for 12 to 15 minutes, until a knife slides through with no resistance. Mash a few cubes against the side of the pot to thicken the broth naturally.
-
Finish off the heat
Pull the pot off the burner. Stir in the milk and cream, then the chopped clam meat and most of the bacon. Let it sit for 10 minutes so the flavors settle. Never let it boil once the dairy is in or it will split.
-
Serve
Taste and correct the salt, which will depend entirely on how briny your clams were. Ladle into warm bowls and top with the remaining bacon, chives and a heavy hand of black pepper.
Make it a day ahead
Chowder is better on day two. Cool it fast, refrigerate, and reheat gently below a simmer. If it has thickened overnight, loosen it with a splash of milk rather than water.