Instructions
Start by thoroughly rinsing the clams in several changes of cold water to ensure all grit is removed, then drain them well. Place the clams in a large pan with 500ml of water, cover it, and bring to a gentle boil. Let them simmer for 2 minutes, just until the clams open, signaling they are cooked; discard any that remain closed. Carefully tip the entire contents of the pan into a colander set over a bowl to catch the precious clam stock. Once cool enough to handle, remove the clam meat from their shells, setting aside a few empty shells if you plan to use them for a charming presentation. Strain the clam stock through a fine sieve into a jug, taking care to leave any sand or grit behind. You should have about 800ml of flavorful stock. Return to the original pan and melt the butter over medium heat. Add the bacon and let it sizzle for 3-4 minutes, until it starts to take on a golden, crisp edge. Stir in the finely chopped onion, fresh thyme sprigs, and bay leaf, cooking gently for about 10 minutes until the onions turn soft and a lovely golden hue. Sprinkle over the plain flour and stir thoroughly to form a sandy-looking paste, cooking for another 2 minutes to remove the raw flour taste. Gradually pour in the clam stock, stirring constantly to avoid lumps, followed by the milk and double cream, creating a silky smooth base. Add the peeled and diced potatoes to the pan, bring the chowder to a gentle simmer, and allow it to cook for 10 minutes, or until the potatoes are tender. To help naturally thicken the chowder, use a fork to press a few potato chunks against the side of the pan—just enough to create creaminess while leaving many chunks intact. Finally, stir in the clam meat and, if using, carefully add the reserved clam shells for presentation. Let everything warm through for about a minute. Season generously with freshly ground black pepper and add salt to taste. Just before serving, sprinkle chopped parsley over the top for a fresh burst of color and flavor. Ladle the chowder into warm bowls or hollowed-out crusty rolls for a rustic, comforting meal. Enjoy with a side of crisp greens or crusty bread to soak up the delicious broth.
