Although the traditional white clam chowder has origins in New England, the hearty soup is enjoyed throughout the entire United States — especially in San Francisco where it's commonly served in sourdough bread bowls. Since I grew up eating the hearty and creamy soup, I find it incredibly tasty and absolutely comforting. A combination of bacon, potatoes, clams, and milk, it's the perfect one-pot meal for a cold and stormy evening. A cream-based soup isn't the healthiest of dishes, but with a side of mixed greens, it makes for an informal celebratory meal. For my favorite recipe, keep reading.
2 dozen cherrystone clams, well scrubbed Serves 10-12.
2 cups chicken broth
8 ounces slab bacon, cut into 1/2-inch dice
2 tablespoons unsalted butter
2 large onions, peeled and cut into 1/4-inch dice (about 4 cups)
1 tablespoon garlic, chopped
1/4 cup all-purpose flour
6 potatoes, peeled and cut into 1/2-inch dice (about 4 cups)
1 1/2 teaspoons dried thyme
1 can chopped clams with their juice
Freshly ground black pepper, to taste
2 cups milk
2 cups heavy or whipping cream
3 tablespoons chopped fresh Italian parsley
2 dozen cherrystone clams, well scrubbed