Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 celery stalks, finely chopped (approx. 1 cup / 100g)
  • 2 medium russet potatoes, peeled and diced (approx. 2 cups / 300g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 teaspoon dried thyme (5 ml)
  • 1/2 teaspoon red pepper flakes (2.5 ml)
  • 8 cups clam juice (approx. 1.9 litres)
  • 2 cups water (approx. 475ml)
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 4 pounds (approx. 1.8kg) littleneck clams, scrubbed
  • 1/4 cup chopped fresh parsley (approx. 15g)
  • 2 tablespoons unsalted butter (30g)
  • 1/4 cup dry white wine (approx. 60ml)

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Add garlic, thyme, and red pepper flakes and cook for another minute until fragrant.
  2. Add diced potatoes, clam juice, water, and bay leaves to the pot. Bring to a simmer.
  3. Reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
  4. In a separate large pot with a lid, melt butter over medium heat. If using, add white wine and bring to a simmer. Add the clams, cover the pot, and steam until the clams open, about 5-10 minutes. Discard any clams that do not open.
  5. Remove the clams from the pot and strain the clam steaming liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any sand or grit. Add strained clam liquid into the potato and vegetable mixture and discard any residue, bring to a simmer. Shuck most of the clams, roughly chop, and add them to the broth. Leave a few clams in their shells for garnish (optional).
  6. Season the chowder with salt and pepper to taste. Stir in fresh parsley. Ladle into bowls and garnish with reserved clams in their shells (if using) and extra parsley.