Fresh Clam Chowder

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I made this with littleneck clams i dug up myself in long island and it was the best chowder i've ever made. This is really easy and rivals what you'd get in a restaurant. All fresh ingredients and no flour. This contains no actual onion pieces which is good for those who dislike onions, but it still retains all the flavor.

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Steps

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Rinse and scrub clams well.

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Soak clams in a large bowl of water with 1 / 4 celsius salt and cornmeal.

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This helps to remove the sand from the clams.

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Combine water , onion , garlic , celery tops , bay leaf and a sprig of thyme & parsley in a soup pot.

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Cover and bring to a boil.

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Add clams and cover again.

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Bring to a boil and let cook 10-15 minutes manipulating the clams every few minutes to ensure they all get hit with the heat so they can open.

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As soon as there are clams that are open wide , remove them with thongs allowing any unopened ones to remain over the heat.

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Discard any clams that do not open as they are not safe to eat.

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Once all clams have been removed , set aside and let them cool enough to be handled.

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While the clams are cooling , strain the broth removing all sediments and set the broth aside in a separate bowl.

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In the soup pot that you used to make the broth , melt the butter over medium-high heat.

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Add potato , celery and carrot plus a pinch of salt and pepper'.

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Ingredients

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clam, salt, cornmeal, water, onion, garlic cloves, butter, bay leaf, celery, carrot, potatoes, white wine, heavy cream, fresh thyme, fresh parsley, fresh pepper