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1
Wash and scrub the clams to get rid of the dirt.
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2
Set the littlenecks aside in the refrigerator, and combine the cherrystone clams with the water, garlic, and bay leaves in a large pot.
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3
Cover, and steam over medium-high heat until the clams have all popped open, about 15 minutes.
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4
Check every 5 minutes to pull out the clams that have opened (some take longer than others), and give the pot a stir.
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5
Pull the opened clams out of their shells and chop them roughly.
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6
Cover them and set aside.
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7
Pour the broth into a big bowl through a strainer that youve lined with cheesecloth, just in case there is leftover sand; set the broth aside.
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8
(I once lost the clam chowder world championship thanks to a little sand, so take the extra minute to do this step, because any grit in the base can ruin the entire dish.)
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9
Rinse out the pot and melt the butter over medium heat.
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10
Add the salt pork, celery, onion, and thyme.
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11
Saute this together for 5 minutes, until the vegetables soften.
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12
Sprinkle the flour into the pot; stir and coat everything well.
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13
Gradually pour in the strained clam broth, whisking constantly to break up any lumps of flour.
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14
When all the broth is incorporated, fold in the potatoes, and bring to a boil, stirring constantly for about 15 minutes.
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15
The soup will start to thicken from the potato starch.
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16
Toss in the littleneck clams and cover the pot to let them steam open, about 5 minutes.
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17
Reduce the heat to low and fold in the chopped clams, cream, and milk.
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18
Season the soup with many turns of freshly ground black pepper and stir everything together to heat through, but do not let it boil.
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19
Serve this in nice big bowls with a dash of Tabasco sauce and some chives.
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20
Crusty bread is crucial for dunking.
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21
Wicked good!
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22
as they say in New England.
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23
And about that competitionIll be back next year with my cheesecloth.
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24
Judges, youve been warned.
