New England Clam Chowder

Method

1. Scrub the clams under running water, then soak them in cold water salted like the sea for 20 min so they spit out their sand. Meanwhile peel the potatoes and cut them into 1.5 cm cubes, and dice the onion and celery into 5 mm pieces. Lift the clams out by hand so the grit stays at the bottom. Throw away any with cracked shells, or any that are open and won't close when tapped.

2. Put the water and clams in a 20 cm pot, cover and steam on high heat. Shake the pot now and then and pull the clams out with tongs as they open. Discard any still closed after 6 min. Strain the broth through a sieve lined with a paper towel to catch any sand and set it aside. Pick the meat from the shells and chop it into 1 cm pieces.

   Add in this stepFresh clams in the shell (littleneck, Manila or similar) 800 gWater (for steaming) 250 ml

   high heat

3. Rinse the pot, return it to the stove (20 cm) and cook the bacon, cut into 1 cm strips, on medium heat for 5 min until the fat has melted out and the edges are crisp.

   Add in this stepBacon 60 g

   medium heat

4. Turn down to medium-low heat, add the butter, onion and celery and cook for 6 min, stirring, until soft and translucent but not browned. Sprinkle in the flour and stir for 1 min to cook out the raw taste.

   Add in this stepButter 15 gOnion 140 gCelery 60 gAll-purpose flour 2 tbsp

   medium-low heat

5. Pour in the clam broth a little at a time, whisking so no lumps form. Add the potatoes, thyme and bay leaves, bring to a boil on high heat, then lower to medium-low heat and simmer for 13 min, until a knife slides easily into a potato. If the liquid doesn't cover the potatoes, add a splash of water.

   Add in this stepWaxy or all-purpose potatoes 300 gFresh thyme sprigs 2Bay leaves 1

   high heat→medium-low heat

6. Remove the thyme stems and bay leaves, then add the milk, cream and chopped clams. Warm on low heat for 5 min, until steaming with small bubbles at the edge; do not let it boil, or the milk can split and the clams turn rubbery. The clam broth is already salty, so taste before seasoning with salt and pepper.

   Add in this stepWhole milk 300 mlHeavy cream 120 mlSalt to tasteBlack pepper to taste

   low heat

7. Take the pot off the heat and let it stand for 5 min; it thickens slightly and the flavours come together. Ladle into bowls, scatter with parsley and serve with crackers on the side or crumbled on top.

   Add in this stepParsley, chopped 2 tbspOyster crackers or salted crackers 30 g