Clam Chowder

Ingredients

• 1kg littleneck clams, scrubbed, soaked 20 minutes in salted water
• 150g smoked bacon, diced
• 200g yellow onion, diced
• 150g celery, diced
• 200g russet potato, peeled, cut into 1cm cubes
• 4 cloves garlic, minced
• 500ml clam stock, reserved from clam cooking liquid, strained
• 400ml whole milk
• 200ml heavy cream
• 60g unsalted butter
• 40g all-purpose flour
• 1 bay leaf
• 2 tsp fresh thyme
• 1 tsp fine sea salt
• 1/2 tsp white pepper
• 100g oyster crackers

Method

1. 1
   Bring large pot of water to boil; add drained clams and cover; cook 8–10 minutes until shells open (discard any unopened); strain liquid through fine sieve into measuring cup; shuck clams and chop coarsely.
2. 2
   Render bacon in heavy-bottomed pot over medium heat until fat releases and edges crisp, 4 minutes; remove to paper towel.
3. 3
   Add onion, celery, and potato to bacon fat; cook 5 minutes until softened.
4. 4
   Stir in minced garlic; cook 1 minute until fragrant.
5. 5
   Melt butter in pot, whisk in flour, and stir constantly 1 minute (do not brown); slowly add clam stock while whisking until fully incorporated and roux dissolves.
6. 6
   Add milk, cream, bay leaf, and thyme; bring to gentle simmer, stirring occasionally, until potatoes are tender, 12–15 minutes.
7. 7
   Fold in chopped clams and cooked bacon; season with salt and white pepper.
8. 8
   Serve in heated bowls topped with oyster crackers.