Fresh Clam Chowder

By Alqualonde

The base can be made ahead (up to one day) and kept chilled. The spiciness is optional, but I think adds another layer of flavor, and the spices color the milky white broth beautifully. Add the clams at the very last minute, and you'll taste the difference between a fresh bowl of clam chowder, and that other stuff. You may never go back.

Ingredients

• 4 4 4 pounds small, raw Manila clams in the shell
• 1 1 3 1/2-inch red potatoes (about 3 medium), chopped into 1/2-inch bite-size cubes
• 2 2 2 tablespoons olive oil
• 4 4 4 sprigs fresh thyme
• 1/2 1/2 1/2 pound pancetta, cubed or bacon, sliced
• 1 1 1 large red onion, thinly sliced
• 1 1 1 stalk celery, thinly sliced
• 3 3 3 cloves garlic, minced
• 2 2 2 large carrots, peeled and thinly sliced into rounds
• 1 to 3 1 to 3 to tablespoons chili paste, to taste
• 1 1/2 1 1/2 1/2 cups whole milk
• 1 1 1 cups heavy cream
• Freshly ground black pepper
• Italian flat leaf parsley, for garnish

Details

Adapted from thekitchn.com

Preparation

Step 1

Place the clams in a colander and rinse thoroughly under cold running water. Discard any clams with broken or open shells. Allow the clams to drain in the sink while you prepare your stock base.

In a large stock pot, bring about 5 cups of water to a boil and cook the potatoes until al dente, 4 to 5 minutes. Remove the potatoes with a slotted spoon, but do not drain off the water.

While the potatoes are boiling, in a second large, heavy-bottomed pot, heat the oil and thyme over low heat. Add the pancetta to the oil and thyme and cook, stirring often, about 5 minutes, making sure not to burn the bacon. Add the red onion, celery and garlic, and cook, stirring often, until the vegetables are translucent, 4 to 5 minutes. Add the carrots and chili paste, and cook until the carrots soften slightly, 2 to 3 minutes. Add the potatoes and 3 cups of potato water and stir to combine.

Keep this chowder base warm over low heat, or refrigerate for up to 1 day. When ready to finish the soup, warm the chowder base over low heat.

When ready to serve, cook the clams. Working in batches, place about 1/2 pound clams (or however many will easily fit) in a heavy-bottomed sauté pan over medium heat. Ladle 1 cup of the chowder base on top and cover the pan. Simmer for about 4 minutes, or until the majority of clams open. Pick out any clams that have not opened. Transfer cooked clams to the pot with the chowder base, and continue cooking in batches until clams are all cooked.

Add the milk and cream to the pot and bring the chowder to a simmer. Ladle individual servings into large soup bowls.

Serve with cracked black pepper and chopped parsley.