New England Clam Chowder

Ingredients:

• 48 small clams, washed with a brush
• 4 thick slices bacon, cut into strips
• 1 large onion, diced into 0.5 cm cubes.
• 0.7 kg potatoes, cut into 1 cm cubes.
• 3 tbsp. flour
• 1.5 cups heavy cream
• 1.5 cups whole milk
• 1 bunch of thyme
• 2 bay leaves
• 1-2 drops hot sauce, optional (recommended: Tabasco)
• Extra-virgin olive oil

Preparation:

1. Place the clams in a large saucepan and cover with 1 cup of water. Cover, reduce heat to high, and cook for 6-7 minutes. Remove the lid and discard the opened clams. Cover the pan again and continue cooking the clams that have not yet opened. Cook for another 2-3 minutes. Turn off the heat and discard any unopened clams. Strain the liquid through a sieve lined with a coffee filter and set aside.
2. Coarsely chop the clams and set aside.
3. Drizzle a few drops of olive oil into the bottom of a clam pan and add the bacon. Set the pan over medium heat. Once the bacon has rendered most of its fat and is crispy, add the onion and season lightly with salt. Cook the onion until very soft and fragrant, but not browned, 7-8 minutes. Add the potatoes and cook for another 5 minutes.
4. Sprinkle flour over the onion and potato mixture and stir to distribute evenly. Gradually whisk in the reserved clam broth. When no lumps remain, whisk in the milk and cream, then add the bay leaf and thyme. Taste and adjust the seasoning if needed. Bring to a boil, reduce heat, and simmer until the potatoes are tender, 10-15 minutes.
5. Stir in the clams. Taste and adjust the seasoning with salt and hot sauce if needed.