Ingredients
6 strips bacon, cut into 1-inch pieces
2 celery stalks, peeled to remove strings and cut into 1/4 dice
1 cup small pearl onion, peeled
3 tablespoons all-purpose flour
2 cups unsalted clam juice
4 small Yukon Gold potatoes, (about 1 pound), peeled and cut into 1/2-inch dice
2 bay leaves
1/4 teaspoon freshly ground black pepper
5 large sprigs fresh thyme
8 pounds quahog clams, shucked, liquid reserved, and chopped into 1/2-inch pieces (2 pounds shucked clams)
2 fresh ears yellow corn, kernels removed
2 1/2 cups milk
2 tablespoons unsalted butter
1 teaspoon salt
1 tablespoons dry sherry, (optional)
Preparation
In a stockpot, cook bacon until crisp. Drain bacon on a paper towel, and set aside; discard all but 2 tablespoons bacon fat. Add celery and onions; saute, stirring occasionally with a wooden spoon, until translucent, about 7 minutes.
Sprinkle flour over onion mixture; cook, stirring with a wooden spoon, 2 to 3 minutes. Add clam juice, 1/2 cup water, potatoes, bay leaves, and 1/8 teaspoon of the pepper; cover; bring to a boil. Pick thyme leaves from stems; add both leaves and stems to pot. Reduce heat to medium low; simmer until potatoes are almost fork tender, about 12 minutes.
Add clams and reserved liquid, cover, and cook 4 minutes over medium heat. Add corn kernels, cover, and cook 4 to 6 minutes. Add milk and butter; cook until butter melts, about 5 minutes. Remove bay leaves and thyme stems; add remaining 1/8 teaspoon pepper and salt.
Drizzle with sherry, and garnish with bacon pieces. Serve immediately.
