Clam Chowder with Bacon Recipe | James Beard Foundation

Ingredients

• 8 ounces applewood-smoked slab bacon
• Canola oil
• 2 cups coarsely chopped leeks (white and green parts only)
• 2 cups coarsely chopped onions
• 5 garlic cloves
• Kosher salt
• 2 pounds Yukon Gold potatoes, cut into 1/2-inch dice
• 1 cheesecloth-wrapped sachet containing 1 bay leaf, 3 thyme sprigs, 10 black peppercorns, and 1 garlic clove, smashed and peeled
• Clams:
• 4 pounds littleneck or Manila clams
• 1 1/4 cups kosher salt
• 2 tablespoons (1 ounce) unsalted butter
• 1/3 cup chopped shallots
• 2 thyme sprigs
• Kosher salt and freshly ground pepper
• 1/2 cup dry white wine, such as Sauvignon Blanc