Clam Chowder Recipe from Shell & Bones Oyster Bar and Grill

It’s the day you’ve all been waiting for…February 25th is National Clam Chowder Day! Yup. It’s a thing. But seriously, any excuse to get Chef Arturo-Franco Camach to share his Clam Chowder Recipe from the Connecticut’s seafood favorite, Shell & Bones Oyster Bar and Grill, is a good one. Enjoy!

Clam Chowder Recipe

From Shell & Bones Oyster Bar and Grill – Chef Arturo-Franco Camach

If you can plan ahead, the soup is better the day after putting it in the refrigerator to give the bacon’s smoky flavor some time to flavor the cream!  

YIELDS: 6 servings

Ingredients:

1½ cups water

½ cup dry white wine

50 littleneck clams

2 tablespoons unsalted butter

1 tablespoon bacon fat

½ cup diced bacon

1 large Spanish onion, diced

3 garlic cloves, minced

2 cups diced celery

3 sprigs thyme, chopped

2 bay leaves

1½ pounds (about 2 cups) Yukon gold potatoes, peeled, cut into ¼-inch dice

2 cups heavy cream

2 tablespoons parsley, chopped

Salt and pepper to taste

Oyster crackers, Saltines, potato chips for garnish

Directions:

Pour the water and wine into a large pot. Bring to a boil at high heat. Add clams, cover and cook until they open, about 5 minutes. Remove clams to a bowl. Strain liquid and reserve. When they have cooled, set aside 6 clams in the shell, remove remainder from their shells and cut into small pieces.

Melt butter and bacon fat in a pan over medium heat, add bacon and cook until bacon is crisp, 4-6 minutes. Add onion, garlic, celery, thyme and bay leaves. Sauté until onions are translucent, about 4 minutes. Add potatoes, clam juice and heavy cream. Simmer until potatoes are tender, 8-10 minutes. Discard bay leaves. Add chopped clams and parsley, stir and serve.

If serving the next day, remove clams from refrigerator and let them come to room temperature. Reheat soup, return clams to the chowder, stir in parsley and adjust seasoning with salt and pepper.

Serve with crackers, Saltines or potato chips. Place a reserved clam in the shell on top of each bowl. Sprinkle crispy bacon on top if desired. 

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