Rhode Island Clam Chowder

Place a large 5L heavy-bottomed stockpot over medium-high heat. Add 120 ml dry Sauvignon Blanc and bring to a gentle simmer, about 2 minutes. Add all scrubbed, debearded clams, cover tightly with a lid, and steam for 5-7 minutes, shaking the pot once halfway through cooking, until all clams have fully opened. Discard any clams that remain closed after 7 minutes, as these are unsafe to eat.

Use a slotted spoon to transfer cooked clams to a large glass bowl to cool for 5 minutes. Line a fine-mesh sieve with 2 layers of cheesecloth, set it over a second clean bowl, and pour all remaining cooking liquid from the pot through the sieve to filter out sand and grit. Once clams are cool enough to handle, remove meat from shells, roughly chop half the clam meat, and leave the remaining half whole; set clam meat aside and discard shells.

Return the same stockpot to medium heat (no need to wipe it clean). Add the cut 1 cm bacon pieces, and cook for 6-8 minutes, stirring occasionally, until bacon is deep golden and crisp and has rendered all its fat. Use a slotted spoon to transfer cooked bacon to a paper-towel lined plate, leaving exactly 2 tablespoons of rendered bacon fat in the pot; pour off and discard any excess fat.

Add 28 g unsalted butter to the pot with reserved bacon fat, melt over medium heat for 30 seconds. Add diced onion, celery, and ⅛ teaspoon of black pepper, cook for 4 minutes, stirring often with a wooden spoon, until vegetables are soft and translucent. Add minced garlic, cook for 30 seconds until fragrant, then stir in diced potato cubes, thyme sprigs, and bay leaf. Cook for 2 minutes, stirring constantly, to coat all potato pieces in the seasoned fat.

Pour the reserved strained clam cooking liquid and 240 ml bottled clam juice into the pot, stir to combine with the vegetables. Bring to a rolling boil over medium-high heat, then reduce heat to medium-low to maintain a gentle, steady simmer. Partially cover the pot, and cook for 12-15 minutes, until potato cubes are fork-tender but not mushy or falling apart. Stir in reserved cooked bacon and prepared clam meat, simmer for 2 final minutes to heat clams through, then remove and discard thyme stems and bay leaf.

Taste the chowder and adjust seasoning with a tiny pinch of fine sea salt only if needed (clams and bacon are naturally very briny), then stir in the remaining ⅛ teaspoon black pepper. Ladle 350 ml (1.5 cup) portions of chowder into 4 warm soup bowls, garnish each bowl with 1 tablespoon of chopped fresh parsley, and serve immediately with plain oyster crackers on the side if desired.