Name: Hog Island Clam Chowder
Yield: Serves 6 to 8
Cuisine: British
Ingredients: Warm crusty bread, for serving; Chopped fresh flat-leaf parsley, for garnish; Kosher salt and freshly cracked pepper; 4 cups (960 ml) heavy cream; 1 large carrot, peeled and thinly sliced; ½ small stalk celery, thinly sliced; 2 large leeks, white part only, thinly sliced and well rinsed; ½ pound (225 g) thick-sliced bacon, diced; 3 sprigs fresh thyme; 2 tablespoons unsalted butter; 8 to 10 (3 pounds/1.4 kg) Yukon Gold potatoes, peeled and cut into bite-size cubes; 6 pounds (2.7 kg) small Manila clams in the shell, scrubbed

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Hog Island founder John Finger decreed that the New England–style clam chowder served at the restaurant needed to be like those he grew up with—including his mom’s—with no thickeners, unlike many versions of this dish that use a roux. Because of this, the flavor of the clams is allowed to sing. This creamy classic chowder is served with whole clams in the shell, and plenty of tender potatoes, buttery leeks, and bacon.