Ingredients
6lbsclams,quahog or cherrystone
1tbspunsalted butter,or extra virgin olive oil
4ozcubed salt pork
2cupschopped onion
1tbspall-purpose flour,less or more to preference
1cupdry white wine,like a Sauvignon Blanc (or 2 tbsp white or cider vinegar, or lemon juice)
2lbspotatoes,russets or Yukon gold, peeled and diced
2cupswater
1bay leaf
2sprigsthyme
½tspfreshly ground black pepper
1tspold bay seasoning,or paprika with a dash of cayenne
1½cupscorn,frozen is fine
1cupheavy whipping cream
2tbspchopped fresh parsley
Preparation
Rinse and scrub the clams to remove any dirt. Place clams in a bowl, cover with cold, well-salted water, and refrigerate for 30 minutes to 1 hour to allow the clams to expel some of their grit into the water.
Discard any broken clams or clams that are open and do not close.
Place the clams in a large pot and add about a half inch of water to the pot. Cover the pot and bring the water to a boil.
Let the clams steam for 5 to 10 minutes until they all open up. The steaming water may foam up a bit; just watch so it doesn’t overflow.
Use a slotted spoon to remove the clams from the pot to a bowl. Strain the remaining clam steaming liquid through a fine-mesh sieve to catch any grit and reserve. This makes about 2 to 3 cups of clam liquid.
Separate the clams from the clamshells. Discard the shells. Roughly chop the cooked clams to yield 1½ to 2 cups.
Place the salt pork and butter or oil in the bottom of a large, thick-bottomed pot. Heat on medium and brown the salt pork.
If using salt pork that is mostly fat, no need for any additional fat from butter or oil, but put a little water in the pan to help render the fat from the salt pork.
Add the chopped onion to the pan and cook for about 5 minutes, stirring occasionally until the onions are translucent.
Sprinkle flour over the onions and stir until everything is coated with the flour. Let the flour cook for 1 to 2 minutes. Slowly add the white wine to the pot, stirring after each addition.
Add potatoes to the pot. Add 2 to 3 cups of the strained clam steaming liquid and a cup of water. The liquid should cover the potatoes. If not, add a little more water or clam cooking liquid.
Add the bay leaf, thyme, black pepper, and Old Bay. Heat to a boil and reduce to a simmer.
Cover and cook for 10 minutes, then add the corn (if using) and cook for 5 minutes more, or until the potatoes are cooked through.
While the potatoes are cooking, heat a cup of cream in a small saucepan until steamy.
When the potatoes are tender, add the chopped clams and turn off the heat under the soup. Slowly stir in the heated cream.
Adjust seasonings. Stir in the fresh parsley.
Serve with oyster crackers or rustic bread.
