INGREDIENTS

  • 2 dozen littleneck clams
  • 3-4 slices bacon, diced
  • 2 tablespoons butter
  • 1 yellow onion, diced
  • 2-3 cloves garlic, minced
  • ½ teaspoon dried thyme
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup vegetable stock
  • 1 bay leaf
  • 2 russet potatoes, peeled and diced
  • 1 cup half and half
  • Salt and pepper, to taste

DIRECTIONS

  1. Add the littleneck clams to a large pot or saucepan, and add one cup of water. Cover and cook over high heat for 7-8 minutes. Uncover and remove the open clams; chop the clams and set aside. Discard any unopened clams. Strain the cooking liquid through a paper towel and reserve.
  2. Cook diced bacon in a large Dutch oven over medium heat until brown. Transfer to a plate and pat with a paper towel to remove grease.
  3. Return the Dutch oven to the stove, and melt the butter. Add the onion and garlic, and stir over medium heat for 3-4 minutes, adding in the thyme when the onion and garlic soften.
  4. Whisk in flour, then add milk, vegetable stock, reserved clam juice, and bay leaf. Stir gently, then add in potatoes and combine.
  5. Bring to a boil, then reduce heat to a simmer until potatoes are tender, about 15 minutes.
  6. Stir in half and half and chopped clams and cook until heated through. Add salt and pepper, to taste.

SEAFOOD USED IN THIS RECIPE:

Littleneck Clams

New England Clam Chowder