sea salt, ground white pepper, Worcestershire, and Tabasco sauce to taste
For the Clams:
1tablespoonof olive oil
15little-neck clams
1cupof chardonnay wine
4finely minced cloves of garlic
1teaspoonof chopped fresh thyme
2ouncesof unsalted butter
2tablespoonsof chopped fresh parsley
Kosher salt and red pepper flakes to taste
Instructions
In a very large pot over medium heat, add the chopped bacon and cook until browned and crispy.
Once brown remove the bacon and about a ½ cup of the bacon fat. Keep the ½ cup of fat separate from the bacon lardons.
Add in the onions, garlic and celery and sweat for 5 to 6 minutes or until slightly tender.
Stir in the flour until combined to make a roux.
Next pour in the sherry, clams, clam stock, chicken stock, and bay leaves and bring to a boil or until thick.
Once thick, add in the potatoes, thyme, cream, ½ of the cooked bacon, salt, and pepper. and simmer over low heat for 15 to 20 minutes or until the potatoes are tender. Keep warm.
Add oil to a medium size sauté pan over high heat and add in the clams and cook for 1 to 2 minutes. Flames may appear as there will be water leaking out from the clams into the oil – turn down the heat if this happens.
Add in the wine, garlic and thyme and cover and cook for 3 to 5 minutes on high heat or until the clams open.
Finish the clams with butter, parsley, salt, and red pepper flakes.
Pour a bowl of chowder and garnish with cooked clams, fresh thyme leaves, chopped parsley, cooked bacon, oyster crackers, and red pepper flakes.
Notes
Make-Ahead: This soup is meant to be eaten right away, but you can make it up to 1 day ahead of time. Be sure the cream has not broken from the soup before serving.How to Reheat: Add the desired amount to a small pot and cook over low heat while whisking until warm. You can also heat it in a microwave until warm.How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving.If you do not plan to serve this soup immediately, do not add the clams until 10 minutes before serving.If the cream breaks and the cream separates from the soup, whisk in a small amount of roux over medium heat in a pot to help bring it back together. The same heat and whisking rules apply when working with a roux.White wine options are chardonnay, pinot grigio, or sauvignon blanc.This makes a very large soup, so feel free to cut the number of ingredients in half.