FALL RIVER CLAM CHOWDER

Course one of our Feast of the Seven Fishes. A rich, creamy New England-style clam chowder with bacon, tender potatoes, and fresh littleneck clams.

• 4 pounds littleneck clams
• 1 cup white wine
• Salt, to taste
• 3/4 pound bacon, chopped
• 1 large onion, finely chopped
• 2 leeks (white and light green part only, well washed), sliced into half moons
• 1 cup chopped celery
• White pepper, to taste
• 6 tablespoons all purpose flour
• 4 cups clam juice, or as needed
• 1 cup heavy cream
• 4 bay leaves
• 4 cups peeled, diced, and blanched Idaho potatoes
• 1/4 cup finely chopped fresh parsley leaves
• Oyster crackers, for serving

Step 1 — Scrub and purge the clams by soaking in several changes of cold salted water.

Step 2 — In a large pot over high heat, bring the wine to a simmer and add the clams. Season with a pinch of salt and cover the pot; cook until the clams begin to open. Remove from the heat; remove the clams from the shells when cool enough to handle. Chop the clams and set aside. Strain the steaming liquid remaining in the pot and set aside — you should have about 2 cups.

Step 3 — In a large stockpot, render the bacon until crisp. Stir in the onion, leeks, and celery and season with salt and white pepper. Cook, stirring, until the vegetables are soft and tender, about 10 minutes.

Step 4 — Stir in the flour and cook for a few minutes, stirring (do not allow to brown). Add the reserved steaming liquid, half of the bottled clam juice, heavy cream, the bay leaves and 2 tablespoons of the parsley. Add the chopped clams and blanched potatoes. Bring to a simmer. If after cooking for 5 to 10 minutes the chowder seems too thick, add more of the clam juice as necessary.

Step 5 — Reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 10 to 15 minutes longer. Add the remaining parsley and simmer for 5 minutes. Remove the bay leaves. Adjust the seasoning, if necessary, then ladle into soup bowls and serve hot with oyster crackers.

• Serves: 10