Scrubbed hard shell clams – 7 pounds
Water – 2 cups
Sliced bacon (cut in to ½ “) – 4
Large leeks – 2
Salt & pepper – taste
Chopped garlic – 2 cloves
Bay leaf – 1
Fresh thyme – 4 sprigs
Red potatoes cut in to cubes – 6 pounds
Corn kernels – 3 ears
Heavy cream – 2 cups
Fresh parsley – ¼ cup chopped
1.Fill a soup pot with clams and water and keep in medium flame and cook for 10 minutes with lid on. Shake the pot every now and then to redistribute the clams and cook till it opens up.
2.Now transfer cooked clams after discarding unopened ones and let it cool. Now fill a measure of clam broth and keep an inch of liquid in the pot and discard the remaining broth.
3.Remove the clams from the shells and chop it well and refrigerate.
4.Rinse the pot well and then add bacon and stir well in open for about 3 minutes till it becomes crisp after rendering the fat.
5.Toss in the leeks, pepper and salt. Then add garlic and stir. Now add the one measure of broth, bay leaf, potatoes and thyme. If the both is less then add some water until the potatoes are covered. Cover and simmer.
6.When potatoes are done, add the corn and with a metal ladle, crush a few potatoes to make the chowder thick. Add the cream and stir well. Cook until the broth bubbles.
7.Remove the bay leaf and thyme and add parsley, salt and pepper.