Step 1: Prepare the Clams and Juice

Clean the Clams: Soak clams in cold water with a sprinkle of sea salt and a bit of cornmeal for a day to remove grit. Rinse thoroughly before cooking.

Steam the Clams:

In a large pot, combine onions, garlic, thyme, and white wine. Add the clams, cover, and steam until they open (about 10–15 minutes). Discard any that don’t open.

Strain the Juice:

Carefully strain the clam broth through a fine mesh strainer to remove sand and sediment. Set the juice aside.

Step 2: Build the Chowder

Render the Bacon: Cook diced bacon in a large stockpot over medium heat until crispy. Remove some of the rendered fat if desired.

Sauté the Aromatics: Add chopped onions and cook until caramelized. Stir in garlic and tomato paste, cooking for 1–2 minutes to deepen the flavors.

Add Herbs and Vegetables: Stir in thyme, tarragon, celery, carrots, and potatoes. Sauté briefly to coat the vegetables in flavor.

Step 3: Simmer and Finish

Combine Liquids: Add crushed tomatoes, chicken stock, and strained clam juice. Bring to a simmer.

Season and Adjust: Stir in cayenne pepper for a subtle kick, and thicken the soup slightly with tapioca starch or cornstarch.

Add the Clams: Chop most of the clams into bite-sized pieces and stir them into the soup. Reserve a few whole clams for garnish.

Simmer: Let the chowder cook until the vegetables are tender, about 20 minutes.

Step 4: Serve and Enjoy

Ladle the chowder into bowls, topping each