New England Clam Chowder

Directions

1. Wash and scrub clams carefully, discarding any open clams. Bring two cups of water to a boil in a large stockpot and add clams. Cover and cook for 2-3 minutes. Uncover and stir well. Cover again and cook until clams are opened &ndash, another 3-5 minutes. Remove from heat. Remove clams and shells and let cool. Strain liquid through a fine-mesh strainer covered in cheesecloth being careful to remove any sediment or dirt on the bottom. When the clams are cool enough to handle, remove the meat from the shells and cut into bite-size pieces. Discard the shells. Add bottled clam juice and enough chicken stock to the reserved clam broth to make 4 cups of liquid and reserve.
2. In a large stockpot, cook the salt pork to render the fat. Reserving the fat, remove the pieces of salt pork and discard. Add the butter and olive oil to the pot and melt the butter. Add the celery and onion and sauté, until tender but not browned &ndash, 3-5 minutes. Add garlic and sauté, for one minute. Add the flour and whisk to combine and make a roux. Cook roux, stirring constantly, for 3-5 minutes. Add the clams and chicken stock mixture and whisk to combine. Add the thyme and bay leaf bring to a simmer and cook until thickened &ndash, 10-15 minutes. Whisk in one cup of milk or more if the chowder seems too thick and bring back to a simmer. Add the potatoes and heat through. Serve immediately, garnish with chopped chives and a drizzle of the Fustini's Herbs de Provence olive oil.