Creamy Cape Cod Clam Chowda

• 10 lbs. small quahogs or large cherrystone clams or 4 cans chopped clams in juice
• 1 bottle clam juice (if using canned clams)
• 4 oz. meaty salt pork, rind removed, diced 1/3 inch or 5 pieces of bacon.
• 2 T unsalted butter
• 2 medium yellow onions diced 1/2 inch.
• 2 garlic cloves finely chopped
• 2 stalks celery diced 1/3 inch
• 5 to 6 sprigs fresh thyme. leaves chopped (1 T)
• 1 large dried bay leaf
• 2 lbs. Yukon Gold or other all purpose potato peeled and diced 1/2 inch pieces
• 2 c. heavy cream, warmed
• 1/4 c. chopped fresh italian parsley
• freshly ground black pepper
• sea salt

1. 1. (If using fresh clams)Scrub clams and rinse well. Place in large pot with 2 cups water. Turn heat to high and cover. After a little steam escapes, cook for about 5 minutes. Remove the lid and move the clms around in the pot so they cook evenly. Cover and cook for 5 more minutes or until the clams open. Pour off broth and reserve. After broth has settled a bit, strain , leaving the very bottom (1/2 inch)of broth in container. You should have about 4 cups. Pick the clams from the shells and chill in the refrigerator before dicing into 1/3 or 1/2 inch pieces.
2. (If using canned clams) Strain juice into pot. Add bottle of clam juice add water until you have about 5 cups. Set strained clams aside and warm clam broth.
3. 2. Heat a 4 -6 quart heavy pot over low heat and add salt pork or bacon. Cook until crispy and brown. If using bacon remove and crumble into small pieces and return to pot. Add butter, onions, garlic, celery, thyme and bay leaf. Saute, stirring occasionally for about 10 minutes until the onions are softened but not browned.
4. 3. Add potatoes and 5 cups of the reserved clam broth. The broth should just barely cover the potatoes; if it doesn't add more broth or water. Turn heat to high, cover pot, and boil vigorously for about 10 minutes, until potatoes are soft on the outside but still firm in the center. Smash some potatoes against the side of the pot to assist in lightly thickening chowder.
5. 4. Remove from heat and stir in cream and diced clams. Season with black pepper and sea salt. Let chowder sit for an hour so that the cream can absorb all the clam flavor.

quahogs, clam juice, salt pork, t, onions, garlic, stalks celery, thyme, bay leaf, heavy cream, fresh italian parsley, freshly ground black pepper, salt

Taken from www.epicurious.com/recipes/member/views/creamy-cape-cod-clam-chowda-1241797 (may not work)