My original recipe for this chowder appeared in “Cooking Light” back in 2006. I was a great follower of their recipes back then especially, the “Reader Recipe of the Month”, which I submitted this recipe to. With our boat and my clamming license, we would head to the clam bars around Plum Island Sound off of Ipswich, MA. This area was well known for its bountiful clam harvest. I introduced many a young one, being a science teacher, to the art of digging clams and talking about their anatomy. They got hooked and we mined for those “golden nuggets” on the clam flats with “treasure fever”. This is my original recipe sent to the magazine that they only tweaked slightly, but it does make a difference in the flavor of the chowder.

Ingredients

5 slices center-cut bacon diced

1 T unsalted butter

1/2 C chopped celery

3/4 C chopped onion

1 large garlic clove chopped

4-6oz. clams chopped clams in juice

3 1/2 clam juice or clam broth

1 bay leaf

1 tsp. dried thyme or 2 tsp. fresh

2 C diced small red potatoes (skin on)

1 T kosher salt and ground pepper to taste

1 C 2% milk

I/2 C light cream

18 0z. evaporated milk (not fat-free)

1/4 C sherry (optional)

Dice bacon into small pieces and then fry at medium high heat until they are brown and crisp. Remove and drain on paper towels. Pour off all but 1/2T of bacon fat from the pan and add butter. Cook celery and onion until soft and golden brown, about 5 minutes. Dice potatoes while onion and celery cook. Add in chopped garlic for 30 seconds. Drain clams and put the juice (about 2 cups) in the pot with the vegetables. Add the additional juice or broth to the pot and then the bay leaf, thyme and seasonings. Add the potatoes and bring to a boil and cook until the potatoes can be pierced gently with a fork. Add clams, milk, cream and evaporated milk. Add sherry. If serving within a few hours let it sit on low while the flavors meld together, stirring gently with a wooden spoon. Be careful not to let it boil or it will “crack” and alter the taste. If you have time let it cool completely and refrigerate for a few hours or overnight. Reheat slowly.