Modern Rhode Island Chowder

Ingredients

• 2 quarts Fresh clams, scrubbed (Littleneck or cherrystone clams are recommended)
• 4 ounces Salt pork, diced (Substitute with bacon if salt pork is unavailable)
• 1 medium Yellow onion, diced
• 1 cup Cold water
• 6 cups Potatoes, peeled and diced (Yukon Gold or red potatoes are recommended)
• 2 tablespoons Butter
• 2 tablespoons All-purpose flour
• 2 cups Whole milk
• 1 cup Heavy cream
• 1 teaspoon Fresh thyme leaves (Optional)
• 0.5 teaspoon Black pepper (Freshly ground)

Instructions

1. 1In a large pot or Dutch oven, cook the diced salt pork over medium heat until crispy and golden brown, about 8-10 minutes. Remove the salt pork with a slotted spoon and set aside, reserving the rendered fat in the pot.
2. 2Add the diced onion to the pot with the rendered fat and cook over medium heat until softened and translucent, about 5-7 minutes.
3. 3Add the diced potatoes and cold water to the pot. Bring to a simmer and cook until the potatoes are tender, about 15-20 minutes.
4. 4While the potatoes are cooking, steam the clams in a separate pot until they open. Reserve the clam broth and set the clams aside to cool slightly. Once cool enough to handle, remove the clams from their shells and chop them coarsely. Discard any clams that do not open.
5. 5In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
6. 6Gradually whisk the whole milk into the roux until smooth. Cook, stirring constantly, until the sauce thickens slightly, about 3-5 minutes. Stir in the heavy cream, reserved clam broth, chopped clams, reserved salt pork, thyme (if using), and black pepper. Heat through, but do not boil.
7. 7Serve hot and enjoy!