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4 pounds fresh clams, or 1 1/4 pound canned clams, minced, juices reserved

2 1/2 cups clam broth or bottled clam juice

2 bacon slices, diced

1 onion, diced

2 tablespoons flour

1 bay leaf

1/2 teaspoon dried thyme

1 pound potatoes, peeled and diced

3 cups heavy cream or half and half

6 tablespoons dry sherry

Salt and pepper to taste

Oyster crackers

EditSteps

Making the Clam Broth

1Wash the clams. Rinse the fresh clams with cold running water to wash

away any sand or grit. You may have to rub the shells with your fingers to get

them completely clean.

Look over the clams before you cook them. If any of the shells are open while

they are still raw, discard those; this means they are not fresh.[1]

Some types of clams may take a little longer to cook. Gauge whether they are

ready by checking their shells.

2Cook the clams. Bring 2 cups of water to a boil in a large soup pot or dutch

oven. Add the clams and place a lid on the pot. Cook the clams for 5 minutes,

uncover the pot and stir the clams, then replace the lid and cook for another

5 minutes. The clams are finished cooking when their shells are open.

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3Strain the broth. Remove the clams from the pot and set them aside in a

bowl. Strain the broth that is left behind through a piece of cheesecloth or a

fine-mesh strainer to remove any last bits of sand. You should be left with at

least 2 1/2 cups of clam broth. If you need more, add water to bring it to that

quantity.

4Finish preparing the clams. When the clams are cool, take them out of their

shells. Lay them on a cutting board and roughly chop them until they are

bite-sized. Set them aside to add to the chowder later.

Making the Soup Base

1Cook the bacon. Place a large stockpot over medium high heat. Add the

bacon pieces and cook until the fat is rendered and the bacon is crisp.

Remove the bacon from the pot and set it aside. Remove all but 2

tablespoons of bacon fat from the pot.

2Saute the onions. Reduce the heat under the stockpot to medium. Add the

onions to the pot and cook until they are translucent, about five minutes.

Sprinkle the flour over the onions and cook for one minute more, stirring so

that the onions are coated in flour.

3Add the broth. Pour the broth over the onions. Stir the mixture with a

wooden spoon. Increase the heat to medium high and let the broth come to a

boil.

4Add the potatoes and seasonings. Put the thyme, bay leaf, and potatoes inthe pot, and bring the soup back to a boil. Reduce the heat to medium, cover

the pot, and let the soup simmer until the potatoes are soft, about 1/2 hour.

Finishing the Chowder

1Pour in the cream and sherry. Stir the ingredients into the mixture. Cover the

pot again and let the chowder heat to a simmer.

2Add the clams and seasonings. Taste the soup to determine whether it

needs salt and pepper, and add a few pinches until it reaches the level of

saltiness and spice you desire.

3Let the chowder rest. Remove the pot from heat, cover, and let the chowder

rest for about 1/2 an hour. This gives the flavors time to completely meld

without overcooking the vegetables or clams. Covering it with a lid will keep it

hot enough to serve.

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4Serve the chowder. Ladle the chowder into bowls. Serve with oyster crackers

and traditional New England condiments like Tabasco sauce and

Worcestershire sauce.[2]