New England Clam Chowder in Butter — The Classic Cream Soup

Ingredients

• 2 cans (800g total) chopped clams, juice reserved — or 500g fresh clams, shucked
• 100g (3.5 oz) salt pork or thick-cut uncured bacon, finely diced
• 2 tbsp unsalted grass-fed butter
• 1 large onion, diced
• 3 celery stalks, diced
• 2 garlic cloves, minced
• 2 tbsp plain flour
• 500g (1.1 lb) Yukon Gold or waxy potatoes, cut into 1cm dice
• 300ml (1¼ cups) heavy cream
• 300ml (1¼ cups) whole milk
• 2 bay leaves
• 4 sprigs fresh thyme
• Sea salt and white pepper
• Oyster crackers or crusty bread to serve

Method

1. Cook the diced salt pork in a large, heavy-bottomed pot over medium heat until the fat has rendered and the pieces are golden and crispy, 6–8 minutes. Remove with a slotted spoon and set aside. Leave the fat in the pot.
2. Add the butter to the rendered fat. Cook the onion and celery over medium heat for 8 minutes until softened and translucent.
3. Add the garlic and flour. Stir and cook for 1 minute.
4. Pour in the reserved clam juice plus enough water to make 600ml of liquid total. Stir to combine.
5. Add the potatoes, bay leaves, and thyme. Bring to a simmer and cook for 15 minutes until the potatoes are just tender.
6. Reduce heat to low. Add the cream and milk. Return to a gentle simmer — do not allow it to boil.
7. Add the clams. Simmer for 5 minutes only. Season generously with salt and white pepper. Remove bay leaves and thyme.
8. Ladle into warmed bowls. Top with the reserved crispy salt pork. Serve with oyster crackers.