3 ½ pounds of Cherrystone Clams, soaked and scrubbed
1 Large Onion, diced
2 Stalks of Celery, diced
3 Slices of think Cut Bacon, Diced
2 Tbsp of All Purpose Flour
1 Tbsp of Butter
2 Sprigs of Thyme
2 Cups of Diced Potatoes
1 Ear of Corn, kernels removed
¾ cup of Heavy Cream
2 Tbsp of Fresh Parsley, chopped
Salt and Pepper to taste
1) Add 4 cups of water in a large pot and bring to a boil. Add the clams and place a lid on the pan. Cook until the clams open, this should take between 5 to 10 minutes and avoid over cooking them.
2) Using a sieve that’s been layered with either coffee filters or a few layers of cheese cloth, strain the clam liquid into a bowl making sure not to get any of the liquid from the bottom of the pot (that’s where the sand sinks).
3) Set the strained liquid aside and take all the clam meat of the shells and chop the meat into bite size pieces, set them aside.
4) In a large pot that’s been preheated over medium heat, add the bacon and cook until the bacon gets crispy and renders all its fat. Remove the bacon and set aside. Add the onions and celery, thyme and cook until the veggies have cooked down and become translucent.
5) Add the butter and flour to the veggies and cook that for about a minutes making sure to stir the whole time.
6) Add the potatoes, corn and about 4 cups of the clam broth to the veggie mixture and let it come to a boil and simmer for about half an hour or until the potatoes are nice and tender.
7) Add the chopped clams, heavy cream, salt and pepper and parsley and cook for about 2 more minutes.
8) Remove from heat and is now ready to be served.