Creamy New England Fresh Clam Chowder

FreshAIG Quick Facts

• Species: Northern Quahog (Mercenaria mercenaria)
• Total Time: 45 minutes
• Diet Types: Pescatarian

Preparation Method: Simmer in a rich cream base.

Serves: 6 people

Ingredients

• 4 dozen fresh littleneck clams, scrubbed
• 4 cups water
• 4 slices thick-cut bacon, diced
• 1 large yellow onion, finely chopped
• 2 stalks celery, diced
• 3 medium russet potatoes, peeled and diced
• 1 cup heavy cream
• 1 cup whole milk
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large heavy pot, bring the water to a boil. Add the fresh clams, cover, and steam until they open (about 5-8 minutes). Discard any clams that do not open.
2. Remove the clams from the pot, reserving the clam broth. Once cool enough to handle, chop the clam meat and set aside. Strain the broth through a fine mesh sieve to remove any grit.
3. In a large Dutch oven, fry the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
4. Add the chopped onion and celery to the bacon fat. Sauté until the onions are translucent and tender.
5. Pour in the reserved, strained clam broth and add the diced potatoes. Bring to a simmer and cook until the potatoes are fork-tender, about 15 minutes.
6. Stir in the heavy cream, whole milk, and butter. Allow the chowder to heat gently, but do not let it boil.
7. Stir in the chopped clams and crispy bacon. Season with salt and black pepper to taste.
8. Serve hot in bowls, garnished with fresh parsley and oyster crackers on the side.