Clam Chowder (New England)

New England is fanous for their clam chowder. This comforting soup chock-full of tender mollusks, known simply as; "chowda" is a birthright for every person born within a 100-mile radius of Boston. From the Massachusetts suburbs, Rhode Island or Maine, there are differing styles. To most of us, clam chowder is a cream-based wonder, briny with clam liquor, smoky with bacon, and containing, ideally, a high ratio of fresh clams to potato chunks.

10 lbs clams in the shell, preferably cherrystone, scrubbed
4 oz thick-cut bacon, finely chopped
2 Tbsp. unsalted butter
1 Tbsp. fresh thyme leaves, finely chopped
2 medium yellow onions, roughly chopped
2 bay leaves
2½ lbs new potatoes, cut into ¼" cubes
2 cups heavy cream
sea salt
black pepper, freshly ground

To Serve:
oyster crackers
hot sauce

Bring 2 cups water to a boil in a 6 qt saucepan over high heat. Add clams and cover pan; cook until clams are steamed open, about 10 minutes (discard any that do not open).

Remove from heat, and let cool. Remove clam meat from shells and roughly chop; set aside.

Pour cooking liquid from pan through a fine strainer into another bowl (you should have about 6 cups; if not, add enough water to make 6 cups); set aside.

Heat bacon in a 6 qt saucepan over medium heat, and cook, stirring, until its fat renders and bacon is crisp, about 10 minutes. Add butter, thyme, onions, and bay leaves and cook, stirring, until soft, about 8 minutes. Add reserved cooking liquid and potatoes and bring to a boil; reduce heat to medium-low and cook, stirring, until potatoes are cooked through, about 20 minutes. Add chopped clam meat and cream; cook until warmed through, about 5 minutes.

Season with salt and pepper; serve with crackers and hot sauce on the side.

Makes 8 servings.