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1
Make a bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in cheesecloth and tying with kitchen twine.
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2
Add wine, water, and bouquet garni to a large saucepan and bring to a simmer.
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3
Add the clams, cover with a lid, and cook until clams open.
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4
Strain the clams into a bowl, reserving both the juice and clams.
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5
Return the pan to the heat, add olive oil, and heat over medium-high heat.
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6
Add bacon and cook until crispy.
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7
Add onion and cook for 1 minute.
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8
Add garlic and cook for 30 seconds.
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9
Add celery and carrot and cook until tender.
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10
Sprinkle flour into pan, stir to make a roux, and cook until flour is incorporated; do not let roux brown.
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11
Add more oil if mixture seems dry.
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12
Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and bring to a simmer for 30 minutes, or until vegetables are tender.
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13
Add potato, milk, lemon juice, and cayenne and simmer until potato is tender.
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14
Meanwhile, remove clams from their shells and roughly chop clams.
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15
When potato is tender, add clams back into the pan, add cream, and season with salt and pepper, to taste.
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16
Stir to combine, and as soon as clams are heated through, remove from the heat.
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17
Ladle soup into serving bowls.
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18
Garnish each with croutons and a sprig of fresh thyme.
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19
Serve immediately.
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20
1 loaf sourdough bread, crusts removed, cubed
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21
Garlic and Chili Oil, recipe follows
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22
1/4 cup minced fresh parsley leaves
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23
Salt and freshly ground pepper
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24
Preheat oven to 400 degrees F.
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25
Place bread cubes in a large bowl.
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26
Drizzle with garlic and chili oil and sprinkle with parsley.
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27
Season with salt and pepper, to taste, and toss well.
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28
Pour onto a sheet pan in 1 even layer and bake until crispy and golden brown, about 10 minutes.
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29
Serve on top of chowder.
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30
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
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31
2 cups extra-virgin olive oil
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32
1 tablespoon red pepper flakes
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33
In a small saucepan, combine the garlic cloves and olive oil and bring to a simmer.
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34
Reduce the heat and simmer until the garlic begins to turn brown, 10 to 15 minutes.
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35
(Do not let the garlic get too brown or the oil will have a bitter taste.)
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36
Remove from the heat and cool to room temperature.
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37
Add the red pepper flakes and infuse for at least 2 hours to allow the flavors to blend.
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38
Refrigerate in a covered container for up to 2 weeks.
