NEW ENGLAND CLAM CHOWDER | SEAFOOD | SOUP

Ingredients

• FOR THE BROTH:
• 6 strips bacon (cut into pieces)
• 1 small shallot
• 2 clove garlic, smashed
• 8 sprigs fresh thyme
• 2 bay leaves
• 2 Cups clam juice
• 1/2 cup white wine
• 1 cup water
• 1 dozen top neck or chowder clams (scrubbed)
• 1 teaspoon olive oil
• juice and rind of one lemon
• FOR THE CHOWDER:
• 4 strips bacon (cut into tiny pieces)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 small shallot, minced
• 2 teaspoons fresh thyme leaves
• 2 tablespoons flour
• 4 red potatoes (skin-on and cut into tiny cubes)
• clam broth (see recipe)
• 8 -12 littleneck clams
• 2 cans chopped clams
• 2 cups heavy whipping cream
• kosher salt/pepper
• fresh chopped parsley
• oyster crackers, optional
• hot sauce, optional