Ingredients

3 sprigs fresh thyme, plus 1 more sprig
3 sprigs fresh parsley
2 garlic cloves
15 to 20 whole black peppercorns
2 cups white wine
1 cup water
1 1/2 pounds littleneck clams, cleaned
2 tablespoons olive oil, plus more as needed
2 ounces smoked bacon, chopped
1 small onion or 1/2 large onion, diced
2 cloves garlic, minced

2 inner stalks celery, diced
1 small carrot, diced
4 tablespoons all-purpose flour
1 russet potato, peeled and diced
1 cup milk
1 lemon, juiced
Pinch cayenne
1/3 cup heavy cream
Salt and freshly ground pepper
Croutons, recipe follows, for garnish
Fresh thyme sprigs, for garnish, optional

Special Equipment: cheesecloth, kitchen twine

Instructions

Make a
bouquet garni by placing the 3 sprigs thyme, parsley, garlic cloves, and peppercorns in
cheesecloth and tying with kitchen twine. Add wine, water, and bouquet garni to a large
saucepan and bring to a simmer. Add the clams, cover with a lid, and cook until clams

open. Strain the clams into a bowl, reserving both the juice and clams.

Return the pan to the heat, add olive oil, and heat over medium-high heat. Add bacon and
cook until crispy. Add onion and cook for 1 minute. Add garlic and cook for 30 seconds.
Add celery and carrot and cook until tender. Sprinkle flour into pan, stir to make a roux,
and cook until flour is incorporated; do not let roux brown. Add more oil if mixture seems
dry.

Add 1 more fresh thyme sprig, and return the strained clam cooking liquid to the pan and
bring to a simmer for 30 minutes, or until vegetables are tender. Add potato, milk, lemon
juice, and cayenne and simmer until potato is tender. Meanwhile, remove clams from their
shells and roughly chop clams. When potato is tender, add clams back into the pan, add
cream, and season with salt and pepper, to taste. Stir to combine, and as soon as clams
are heated through, remove from the heat.

Ladle soup into serving bowls. Garnish each with croutons and a sprig of fresh thyme.

Serve immediately. Croutons:
1 loaf sourdough bread, crusts removed, cubed
Garlic and Chili Oil, recipe follows
1/4 cup minced fresh parsley leaves
Salt and freshly ground pepper Preheat oven to 400 degrees F.

Place bread cubes in a large bowl. Drizzle with garlic and chili oil and sprinkle with
parsley. Season with salt and pepper, to taste, and toss well. Pour onto a sheet pan in 1
even layer and bake until crispy and golden brown, about 10 minutes. Serve on top of
chowder. Chili and Garlic Oil:
1 whole head garlic (about 2 1/2 ounces, cloves separated and peeled)
2 cups extra-virgin olive oil
1 tablespoon red pepper flakes In a small saucepan, combine the garlic cloves
and olive oil and bring to a simmer. Reduce the heat and simmer until the garlic begins to
turn brown, 10 to 15 minutes. (Do not let the garlic get too brown or the oil will have a
bitter taste.)

Remove from the heat and cool to room temperature. Add the red pepper flakes and infuse
for at least 2 hours to allow the flavors to blend. Refrigerate in a covered container for
up to 2 weeks.

Yield: about 2 cups