Topneck Clam Chowder Recipe

Cook the Bacon

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

Sauté Vegetables

In the same pot, add butter and sauté the onion, celery, and garlic until softened, about 5 minutes.

Add Potatoes and Seasonings

Add the diced potatoes, clam juice, thyme, bay leaf, salt, and pepper to the pot. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.

Add Clams and Cream

Stir in the cleaned topneck clams and heavy cream. Cook for another 5-7 minutes or until the clams open.

Prepare Croutons

While the chowder is cooking, preheat the oven to 375°F (190°C). Toss the cubed sourdough bread with olive oil and spread on a baking sheet. Bake for 10-15 minutes or until golden brown.

Serve

Remove the bay leaf from the chowder. Ladle the chowder into bowls, top with crumbled bacon and chopped chives, and serve with sourdough croutons.