Rhode Island Clam Chowder: Authentic Clear Broth Recipe

Ingredients

• 4 kg (3 lbs) Fresh Littleneck or Medium Quahog Clams, scrubbed clean
• 350 ml (1 ½ cups) Water (for steaming)
• 4 L (6 cups) Bottled Clam Juice (Low Sodium)
• 115 g (4 oz) Salt Pork, diced into small lardons
• 30 g (2 tbsp) Unsalted Butter
• 1 large Yellow Onion, finely diced
• 2 stalks Celery, finely diced
• 1 tbsp Fresh Thyme leaves, stripped from stems
• 30 g (¼ cup) All-Purpose Flour (optional)
• 675 g (1.5 lbs) Yukon Gold Potatoes, peeled and diced into 1 cm (½ inch) cubes
• 1 tsp Freshly Ground Black Pepper
• 1 tsp Sea Salt (adjust to taste)
• ½ cup Fresh Flat-Leaf Parsley, chopped