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Ingredients

Serves 8

• 15 pounds quahog clams (about 3 inches each), cleaned
• 2 1/4 pounds steamer clams, cleaned
• 1 pound razor clams, cleaned
• 1 tablespoon white wine
• 3 bay leaves
• 1/2 teaspoon whole peppercorns
• 1/4 pound salt pork, cut into 1/4-inch pieces
• 1/4 pound bacon, cut crosswise into 1-inch pieces
• 1 tablespoon extra-virgin olive oil
• 3 pounds medium Yukon Gold potatoes, partially peeled and cut into quarters
• 2 large sweet onions, cut into 1-inch pieces
• 1 small bulb fennel, trimmed and thinly sliced lengthwise (1/2 cup)
• 1 clove garlic, minced
• Coarse sea salt and freshly ground black pepper
• 4 tablespoons unsalted best-quality butter, plus more for serving
• 1 teaspoon fresh thyme leaves
• 6 cups heavy cream
• 1 tablespoon chopped fresh dill
• 1 tablespoon Peter Luger's Old Fashioned Steak Sauce
• 1/4 teaspoon Old Bay seasoning mix
• 5 capers
• 5 drops Worcestershire sauce
• Sugar
• Chopped chives, for garnish
• Flat-leaf parsley, for garnish
• Oyster crackers, for garnish

Description

Try This Great New England Clam Chowder Recipe Courtesy Of Ben Sargent.

Martha Stewart