The Best Clam Chowder

Ingredients

• 24 medium quahog clams, such as top neck or cherrystone, rinsed
• 4 cups water
• 1 tbsp unsalted butter
• ¼ lb slab bacon or salt pork, diced
• 2 leeks, white and light green parts only, cleaned and sliced into half-moons
• 3 large Yukon Gold potatoes, cubed
• ½ cup dry white wine
• 3 sprigs thyme
• 1 bay leaf
• 2 cups cream
• black pepper, to taste
• ¼ cup parsley, chopped
• oyster crackers, for serving

Steps

1. Steam the clams. Place the clams and 4 cups water in a large Dutch oven. Cover and cook over medium-high heat until the clams open, about 10 to 15 minutes. Discard any clams that remain closed after 15 to 20 minutes.
2. Strain the broth. Strain the clam broth through a fine sieve lined with cheesecloth or doubled paper towels. Reserve the broth. Remove the clams from their shells and set aside.
3. Cook the bacon. Rinse out the pot and return it to the stove. Melt the butter over medium-low heat. Add the bacon or salt pork and cook until the fat renders and the meat begins to brown, 5 to 7 minutes. Transfer the bacon to a plate with a slotted spoon.
4. Cook the vegetables. Add the leeks to the rendered fat and cook until soft but not browned, about 10 minutes.
5. Add the potatoes. Stir in the potatoes and wine. Cook until the wine has mostly evaporated and the potatoes begin to soften, about 5 minutes.
6. Add the broth. Add enough reserved clam broth to just cover the potatoes, about 3 cups. Add the thyme and bay leaf.
7. Simmer. Partially cover and simmer gently until the potatoes are tender, 10 to 15 minutes.
8. Chop the clams. Meanwhile, chop the clams into bite-size pieces.
9. Finish the chowder. Stir in the cream, chopped clams, and reserved bacon. Season with black pepper.
10. Heat gently. Bring just to a gentle simmer, then remove from the heat. Do not let the chowder boil. Remove and discard the thyme sprigs and bay leaf.
11. Rest. Let the chowder rest before serving, if possible, to allow the flavors to develop. Reheat gently to a bare simmer.
12. Serve. Garnish with parsley and serve with oyster crackers.