Downeast Feast Recipe

Clean clams

Rinse clams under cold running water. Discard any with cracked shells or that do not close when tapped. If clams are sandy, soak them in cold salted water (1/4 cup kosher salt per 4 cups water) for 20–30 minutes, then rinse.

Prepare steaming liquid

In a large wide pot or deep skillet with a lid, melt 4 tablespoons unsalted butter over medium heat. Add the minced garlic and chopped shallot and sauté 1–2 minutes until fragrant and translucent but not browned.

Steam clams

Add 1 cup dry white wine, lemon juice from 1 lemon, 1/2 teaspoon black pepper, 1 teaspoon kosher salt and 1/4 teaspoon red pepper flakes to the pot and bring to a simmer. Add the cleaned clams, cover, and steam for 6–8 minutes, shaking the pan once or twice, until all clams open. Discard any remaining closed clams.

Finish and serve

Remove from heat, sprinkle chopped parsley over the clams, and spoon some of the cooking broth and butter over them. Serve immediately with lemon wedges and crusty bread to soak up the juices.

Make clam broth (if using fresh clams)

If you have clams in shell for broth: scrub 1 lb clams, place in a pot with about 2 cups water, cover and steam until they open (6–8 minutes). Remove clams, reserve the cooking liquid by straining it through a fine sieve or cheesecloth into a bowl (aim for about 2 cups). Remove clams from shells and chop; reserve meat. If using canned clams, use the canned juice plus bottled clam juice to equal 2 cups.

Cook bacon

In a heavy Dutch oven or pot, cook the diced bacon over medium heat until browned and crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, leaving the fat in the pot.

Sauté aromatics

Add 2 tablespoons butter to the bacon fat. When melted, add the diced onion and celery and cook over medium heat 5–7 minutes until softened. Add the minced garlic and cook 30–60 seconds until fragrant.

Make roux and add potatoes

Sprinkle 3 tablespoons flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste. Gradually whisk in the reserved clam broth (about 2 cups) until smooth and combined. Add the diced potatoes, bay leaf and 1 teaspoon kosher salt. Bring to a simmer and cook 10–12 minutes, stirring occasionally, until potatoes are tender but not falling apart.

Finish chowder

Reduce heat to low. Stir in 2 cups whole milk and 1 cup heavy cream. Add the chopped clams, cooked bacon (reserve a little for garnish if desired), and 1 teaspoon fresh thyme leaves. Gently warm (do not boil) for 4–6 minutes to heat through and thicken slightly. Taste and adjust seasoning with salt and 1/2 teaspoon black pepper as needed. Remove bay leaf.

Serve

Ladle chowder into bowls and garnish with chopped chives or parsley and the reserved bacon. Serve with oyster crackers or crusty bread alongside the steamed clams.

Slice crusty bread and warm in a 350°F (175°C) oven for 5–7 minutes. Arrange lemon wedges on a small plate. Serve bread and lemon alongside the steamers and chowder.