Seattle Style Calm Chowder

Ingredient 

2 pounds of fresh clams (such as littleneck clams) 
4 slices of bacon, chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, minced
2 -3 medium red potatoes, peeled and diced
2 cups chicken broth
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and black pepper to taste
2 cups heavy cream
2 tablespoons butter
Chopped fresh parsley for garnish
Directions: 

1. Scrub the clams thoroughly to remove any dirt or sand. Place them in a large pot, add 1 cup of water, cover, and steam over medium-high heat for about 5-7 minutes or until the clams open. Discard any clams that do not open. Remove the clams from the shells, chop them, and set them aside. Strain the clam cooking liquid through a fine-mesh sieve to remove any grit.
2. In a large soup pot, cook the chopped bacon over medium heat until it's crispy. Remove the bacon and set it aside.
3. ​In the same pot with the bacon drippings, add the chopped onion and celery. Cook for about 4 to 5 minutes until they become tender and translucent.
4. Add the minced garlic and diced potatoes to the pot. Cook for another 2 to 3 minutes, stirring occasionally.
5. Pour in 1 1/2 cups of chicken broth and the reserved clam cooking liquid. Add the bay leaf, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a boil then simmer and cook for about 15-20 minutes or until the potatoes are tender.
6. Remove some of the potatoes and add to a blender with the remaining chicken broth and blend until creamy. Add the blended potato mixture back into the pot and stir to your desired consistency.
7. Stir in the chopped clams, crispy bacon, heavy cream, and butter. Simmer for another 5-10 minutes, stirring occasionally, until the soup is heated through.
8. Taste and adjust the seasoning if necessary, adding more salt and pepper as desired.
9. Serve the Seattle clam chowder hot, garnished with chopped fresh parsley. You can also serve it in a sourdough bread bowl for an extra special touch.

Enjoy your homemade Seattle-style clam chowder! It's perfect for warming up on a chilly day. 

Notes/Tips:
Looking for convenient options to make your clam chowder?
If fresh clams aren't your thing, consider using a 6.5 oz can of chopped clams in clam juice – it's a time-saver! To enhance the flavor, you can also pick up a bottle of all-natural clam juice. Just be sure both the juice and clams are free from added preservatives.
My personal favorite for all-natural clam juice is Snow's! Give it a try and simplify your clam chowder recipe.