New England Clam Chowder: Coastal Comfort in a Bowl

Ingredients

• 4 lbs (1.8 kg) fresh clams in their shells, such as littlenecks or cherrystones
• 1 cup (240 ml) cold water
• 4 oz (115g) salt pork, diced or 4 slices bacon, diced
• 1 large yellow onion, finely chopped (approx. 1 1/2 cups)
• 2 ribs celery, finely chopped (approx. 1 cup)
• 2 tbsp (30 ml) all-purpose flour
• 4 cups (950 ml) clam juice (from steaming clams plus bottled, if needed)
• 2 cups (470 ml) water
• 1 tsp dried thyme
• 1/2 tsp black pepper
• 2 lbs (900g) Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
• 1 cup (240 ml) heavy cream
• 2 tbsp (30g) unsalted butter
• Fresh parsley, chopped, for garnish
• Oyster crackers, for serving