Clam Chowdah

Chef Matt Jennings, founder of Full Heart Hospitality, loves a nice steaming cup of this chowder in the bleachers during an early spring baseball game, when the chilly New England breeze ripples through a sun-dappled Fenway Park™. His version is easy to make, thick and chunky but not gloopy, and packed with fresh New England clams. While it’s great the same day it’s made, it’s best if you can make this a day ahead, as the flavors marry very well overnight.

2 tablespoons extra-virgin olive oil, plus more for garnish

2 cloves garlic, minced

1 large yellow onion, half thinly sliced and half diced

3 pounds fresh clams, rinsed well

1 1/4 cups white wine

12 ounces thick-cut bacon, cut crosswise into 1/2-inch pieces

3 ribs celery, diced small

2 leeks, halved lengthwise, white and pale green parts only, finely diced

1 shallot, finely diced

1 bay leaf

1 pound Yukon gold potatoes, cut into 3/4-inch cubes

2 cups heavy cream

2 sprigs thyme leaves, coarsely chopped

1 tablespoon finely chopped chives

Kosher salt

Freshly ground black pepper

Heat the olive oil in a large Dutch oven over medium heat. When the oil is warm, add the garlic and sliced onion and cook, stirring, until the onions are translucent, about 4-5 minutes.

Add the clams and stir to combine well. Cook, stirring occasionally, until some of the clams start to open up, about 5-6 minutes. Add the wine and bring to a boil. Cover partially and cook until the clams have all opened, about 9-10 minutes longer. With a slotted spoon, transfer the opened clams to a bowl; discard any that don’t open.

 Line a fine-mesh sieve with cheesecloth or a coffee filter and set over a bowl. Pour the liquid from the Dutch oven through the sieve and discard the solids. You should have about two cups of liquid. Remove the clam meat from the shells, discard the shells, and coarsely chop the clams. Set aside liquid and clams.

Wash and dry the Dutch oven and return it to medium-low heat. Line a plate with paper towels and set nearby. Add the bacon to the pot and cook, until the bacon is brown and crisp, about 8 minutes. With a slotted spoon, transfer to the paper towel-lined plate. Pour off all but 2 tablespoons of fat from the pan and return it to the heat. Add the diced onion, leeks and shallot and a generous pinch of salt and cook until translucent but not browned, about 3-4 minutes.

Add the reserved clam cooking liquid and bay leaf to the Dutch oven and simmer for 3-4 minutes, until slightly reduced. Stir in the heavy cream and simmer 3-4 minutes longer, then stir in the potatoes and simmer until just tender, 8-10 minutes. Add the chopped clams and thyme and stir to combine. Season to taste with salt and pepper. 

To serve, remove and discard the bay leaf. Ladle the chowder into bowls and garnish with a drizzle of olive oil, some of the bacon and a sprinkle of chives.