Equipment
* optional
Ingredients
Clams and Purging
- 30 cherrystone or littleneck clams, live, scrubbed
- 2000 ml cold water
- 60 g kosher salt
Broth and Base
- 500 ml water
- 100 g salt pork, diced into 5mm cubes
- 200 g yellow onion, diced
- 100 g celery, diced
- 400 g yukon gold potatoes, peeled and diced into 1cm cubes
- 240 ml bottled clam juice
Aromatics and Finish
- 3 g fresh thyme, whole sprigs
- 2 bay leaf
- 2 g black pepper, freshly ground
- 10 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Dissolve the kosher salt in 2000ml of cold water in a large mixing bowl. Submerge the live clams and let them sit for 30 minutes to purge any internal sand and grit. Discard any clams with cracked shells or that refuse to close when tapped.
Drain the purged clams and transfer them to a large pot with 500ml of fresh water. Cover and bring to a boil over medium-high heat, steaming until the shells open wide.
Remove the clams from the pot using a slotted spoon and let cool slightly. Carefully strain the steaming liquid through a fine mesh sieve lined with cheesecloth or a coffee filter into a clean bowl. This liquid is your pure clam broth.
Remove the clam meat from the shells, discarding the shells. Roughly chop the clam meat into bite-sized pieces and set aside.
In a clean heavy-bottomed Dutch oven, cook the diced salt pork over medium heat until the fat renders out and the pork cubes become crispy and golden brown.
Add the diced yellow onion and celery to the rendered pork fat. Sauté until the vegetables soften and the onions become translucent.
Pour the reserved strained clam broth, bottled clam juice, potatoes, thyme sprigs, and bay leaves into the pot. Bring to a gentle simmer (around 85°C/185°F) and cook until the potatoes are completely tender.
Remove the pot from the heat. Discard the thyme sprigs and bay leaves. Stir in the chopped clam meat, black pepper, and fresh parsley. Cover and let rest for 2 minutes to warm the clams through without boiling them.
Chef's Notes
- The clarity of the broth defines this style of chowder. Resist the urge to add flour or thickeners, and always strain your clam liquor meticulously.
- Yukon Gold potatoes are the ideal choice here. Russet potatoes break down and cloud the broth, while waxy red potatoes do not absorb enough of the clam flavor.
- Salt pork provides a distinct, traditional savory backbone without the smoky flavors of bacon, keeping the clam flavor front and center.
- Never add salt to the soup until the final resting phase. The natural brine of the clams and the salt pork usually provide all the seasoning required.
Storage
Refrigerator: 3 days — Store in an airtight container. Reheat very gently on the stovetop to prevent the clams from becoming rubbery.
Freezer: 2 months — Potatoes may change texture and become slightly grainy when frozen, but the broth flavor remains excellent.
