4 CANS CLAMS, CHOPPED
2 CUPS HEAVY WHIPPING CREAM
3 TBSP BUTTER
6 SLICES BACON, CUT CROSSWISE INTO 1/4" PIECES
1 LARGE ONION
2 STALKS CELERY, DICED
KOSHER SALT, AS NEEDED
FRESHLY GROUND BLACK PEPPER, AS NEEDED
1/3 CUP ALL PURPOSE FLOUR
1 TBSP FRESH THYME, CHOPPED
2 BAY LEAVES
1 LB RUSSET POTATOES, PEELED, AND DICED
2 CUPS BOTTLED CLAM JUICE
2 TBSP PARSLEY, FINELY CHOPPED
OYSTER CRACKERS, FOR SERVING
HOT SAUCE, FOR SERVING
Drain clams but reserve juice. Set juice aside.
When ready to cook, set the temperature to 180℉ and preheat, lid closed for 15 minutes.
Chop the clams, if they are not already chopped and spread in a single layer in a disposable foil pan or deep baking dish.
Place the clams on the grill and smoke for 30 minutes.
Add the heavy whipping cream and 1 cup of the reserved clam juice to the pan and smoke for an additional 30 minutes. Set aside.
On the stovetop, put the butter and bacon in a large heavy saucepan or Dutch oven. Cook until the butter is melted and the bacon has begun to sizzle and render its fat.
Stir in the onion and celery and cook, stirring occasionally, until softened, about 5 to 10 minutes. Season with salt and pepper.
Stir in the flour and cook for 5 to 8 minutes. Do not let the flour brown.
Add the potatoes, bottled clam juice, bay leaves, and fresh thyme. Allow the mixture to come to a boil and cook until the potatoes are tender. The potatoes will take 12 to 15 minutes to cook once the liquid boils.
Stir in the smoked clam and cream mixture and simmer for 5 minutes. If chowder is too thick, add more clam juice until the right consistency is achieved.
Taste for seasoning, adding more salt and pepper as needed. Before serving, pull out the bay leaves and any thyme stems and stir in the parsley.
Serve with oyster crackers and hot sauce. Enjoy!
