Littleneck Clam Chowder Recipe

Directions

1. 1

   Prepare the Clams

   Rinse the littleneck clams under cold water to remove any sand or grit. Place them in a bowl of fresh water for about 30 minutes to allow them to expel any remaining sand.

2. 2

   Cook the Bacon

   In a large pot, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

3. 3

   Sauté Vegetables

   Add butter to the pot with the bacon fat. Sauté the onion, celery, and garlic until the onion is translucent.

4. 4

   Add Potatoes and Broth

   Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

5. 5

   Add Clams and Cream

   Stir in the clams, heavy cream, thyme, salt, and pepper. Cook until the clams open, about 5-7 minutes.

6. 6

   Finish and Serve

   Crumble the cooked bacon into the chowder, stir, and remove from heat. Serve hot, garnished with additional thyme if desired.