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

Directions

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