Clam Chowder with Buttered Croutons

1. Cook Clams

Begin by thoroughly washing and draining the clams. In a heavy pot, cook the clams with ⅓ cup of water until they open, ensuring they release their flavorful juices. Once open, remove the clams from the pot and chop them if they are large. Strain the clam liquor through cheesecloth to remove any grit, ensuring your chowder is smooth and clean.

2. Cook Potatoes

Peel and cube the potatoes, then cook them in salted water until they are almost done. Drain the potatoes and set them aside for later.

3. Cook Bacon and Vegetables

In a heavy soup pot, melt 2 teaspoons of butter over medium heat. Add the bacon pieces and cook until they are almost crisp, then remove the bacon and set it aside. To the same pot, add the diced onion and thyme leaves, cooking for a few minutes until the onions begin to soften. Then, add the diced celery and continue cooking until the onions are soft and golden. Season the mixture with salt and fresh-ground black pepper.

4. Combine Ingredients

Add the cooked potatoes and bacon back into the pot, stirring them together for a couple of minutes. Add the chopped clams and strained clam liquor, bringing the mixture to a boil before reducing the heat to a simmer. Let the chowder simmer for 3-4 minutes, allowing the flavors to meld and the potatoes to become tender.

5. Add Milk and Cream

Pour in the milk and cream, heating the chowder gently. Be careful to avoid boiling, as gentle heating prevents the dairy from curdling. Adjust the seasoning to taste, ensuring a balanced flavor.

6. Serve

Serve the clam chowder hot, garnished with buttered croutons for a delightful crunch. Enjoy the creamy, savory goodness of this seaside classic.