NEW ENGLAND CLAM CHOWDER

FRESH BAKED ARTISAN SALTED PRETZEL STICKS

In a large heavy-bottomed pot or Dutch oven, cook the diced bacon over medium heat until crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a paper-towel-lined plate, leaving about 1–2 tablespoons of bacon fat in the pot.

Cook bacon

Add the diced onion and celery to the reserved bacon fat and cook over medium heat until softened and translucent, about 6 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Sauté aromatics

Reduce heat to medium-low and stir in the unsalted butter until melted. Sprinkle the all-purpose flour over the vegetables and whisk constantly for 1–2 minutes to cook the flour and form a light roux, which will thicken the chowder.

Add butter and roux

Slowly whisk in the reserved clam juice and chicken (or clam) stock, scraping any browned bits from the bottom of the pot. Increase heat to medium-high and add the diced potatoes and bay leaf. Bring to a simmer, then reduce heat to medium-low and cook until potatoes are tender, about 12–15 minutes.

Add liquids and potatoes

When potatoes are nearly tender (after ~10 minutes), add the corn kernels and fresh thyme. Continue simmering until the potatoes are fully cooked and corn is warmed through, about 3–5 more minutes.

Add corn and thyme

Stir in the chopped clams and continue to simmer gently for 2–3 minutes just to heat the clams through. Do not overcook if using fresh clams; just heat until plump and opaque.

Add clams

Reduce heat to low. Stir in the whole milk and heavy cream in a slow stream, stirring to incorporate. Heat gently until chowder is hot but not boiling (boiling can split the dairy). If you prefer a slightly thicker chowder, simmer 2–3 minutes more while stirring.

Add dairy and thicken

Taste and season with salt and black pepper, adjusting to preference. Stir in most of the crisped bacon (reserve a tablespoon for garnish). Remove and discard the bay leaf.

Season and combine bacon

Ladle chowder into bowls, garnish with reserved bacon and chopped fresh parsley. Serve hot with crusty bread or oyster crackers.

Serve

russet potatoes

yellow onion, diced

fresh corn kernels (or frozen, thawed)

celery, diced

garlic, minced

chopped clams (canned, drained) or fresh clams, chopped

reserved clam juice (from cans) or clam broth

low-sodium chicken or clam stock

bacon, diced

unsalted butter

all-purpose flour

whole milk

heavy cream

fresh thyme

bay leaf

salt

black pepper

chopped fresh parsley (for garnish)

In a small bowl, stir the warm water and granulated sugar until dissolved. Sprinkle the active dry yeast on top and let sit 5–7 minutes until foamy and fragrant, indicating yeast is active.

Activate yeast

In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine the all-purpose flour and fine sea salt. Start the mixer on low and pour in the activated yeast mixture and the melted butter. Mix until ingredients come together into a shaggy dough, about 2–3 minutes. Increase speed to medium and knead until the dough is smooth, elastic, and slightly tacky but not sticky, about 6–8 minutes. If kneading by hand, turn dough onto a lightly floured surface and knead 8–10 minutes.

Mix dough

Form the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled in size, about 1 to 1¼ hours.

First rise

After the dough has doubled, gently press out the air and transfer to a lightly floured surface. Divide the dough into 12 equal pieces for standard pretzel sticks (or 16 for thinner sticks). Roll each piece into a tight log and then roll with your hands into sticks about 8–9 inches long and roughly 3/4 inch thick (adjust length and thickness to preference). Place shaped sticks on a parchment-lined baking sheet, leaving 1 inch between sticks. Cover loosely with lightly greased plastic wrap and let rest 20 minutes while preparing the alkaline bath and oven.

Preheat oven to 450°F (230°C). In a wide, shallow saucepan, bring 8 cups water to a gentle boil. Carefully stir in the baking soda — it will bubble; reduce heat to maintain a very gentle simmer (not a roiling boil). Working in batches of 3–4 sticks, gently lower each shaped pretzel stick into the simmering baking soda bath using a slotted spatula or spider. Boil each batch for 20–30 seconds, turning once so all sides get a brief alkaline coating. Remove and allow excess water to drain back into the pot; return sticks to the parchment-lined sheet.

Immediately after each batch is drained, brush the pretzel sticks lightly with the beaten egg wash to promote deep brown color and a glossy finish. Sprinkle coarse pretzel salt evenly over the sticks while the wash is still wet so salt adheres.

Bake in the preheated 450°F (230°C) oven on the middle rack for 10–12 minutes, rotating the pan once halfway through, until the sticks are deep mahogany-brown on the surface. Baking time will vary slightly by oven and stick thickness—watch closely to avoid burning.

Remove from oven and immediately brush with the 2 tablespoons melted butter for a rich, soft crust and extra flavor. Transfer to a wire rack to cool slightly (5–10 minutes) before serving warm.

New England Clam Chowder

Fresh Baked Artisan Salted Pretzel Sticks