The reopening of many Boston area restaurants—at least with outdoor dining—is a reminder of the bliss we’ve missed. Here, Davio’s chef/owner Steve DiFillippo gives you a way to spruce up your recipe book with his classic clam and corn chowder. Happy cooking!
Yield 4 portions, 8-10 ounces
3 dozen Little neck clams, scrubbed
5 thick slices Niman applewood smoked bacon, cut into lardons
(stack the bacon strips, cut width-wise into little rectangular pieces)
2 medium Spanish onions, finely diced
2 cups Fresh corn
½ cup Celery, diced
To taste Kosher salt and freshly ground black pepper
2 cups Baby Yukon Gold Potatoes, diced into ½ inch pieces
3 cups Heavy cream
4-5 sprigs Fresh thyme
2 Bay leaves
- Place clams and 2 cups of water in a large saucepan set over high heat.
- Cover and cook for 6 minutes.
- Remove clams that have opened with a slotted spoon; reserve in a bowl.
- Cover saucepan and cook remaining clams until they have opened—about 2 minutes. Discard any unopened clams. Reserve liquid in a saucepan.
- Set a fine mesh sieve over a medium bowl. Pour the liquid from the saucepan through the sieve and reserve the collected clam juice. Discard any debris left in the sieve. Wipe out the saucepan.
- Remove the clam meat from the shells. Keep shells for presentation or discard. Reserve clams.
- Set the wiped-out saucepan over medium heat and add in the bacon lardons.
- Cook until brown and crispy, then add in the diced onion, corn & celery. Season lightly with salt, cook until soft and translucent, stirring often, about 5 minutes.
- Add in the chopped potatoes and cook, stirring often, for an additional 5 minutes.
- While the potatoes cook, add the heavy cream. Simmer for 10 minutes.
- Gradually stir in the reserved clam juice, toss in the bay leaves and thyme.
- Bring to a boil then reduce heat to low and simmer until potatoes are cooked through and the soup has thickened, about 10-15 minutes, stirring often.
- Remove the bay leaves and thyme. Stir in the reserved clams. Season to taste with salt and pepper.
Photography by: Courtesy of Davio's