The recipe we used, roughly:
5 lbs clams, various sizes (cherrystone to quahog).
2 cups clam juice (acquired by clam steaming)
3 cups vegetable broth
3 cups 2% milk
2 cups heavy cream
6 stalks celery, chopped fine
1 white onion, chopped fine
6 tbs butter
2 lbs potatoes, peeled and diced
6 sticks fresh thyme
1/2 cup corn starch
1. Wash clams thoroughly, then place in a covered pan with 1/2 cup water and steam over medium heat until all shells open.
- Remove the clam meat from the shells and transfer to a bowl. Discard any unopened clams. Once all the clams have been shelled, slowly pour the clam stock over the clams, leaving the last tablespoon or so of stock along with any grit in the pot. Wash the pot out.
- Agitate the clam mixture to allow any sand to settle to the bottom of the bowl, then let it sit for a minute to allow all the sand to settle to the bottom. Use your fingers or a slotted spoon to scoop the clams off the top of the liquid being careful not to disturb the sand at the bottom. Once you have all the meat separated, give the stock a few minutes to settle, then slowly pour the clam stock into a 2 cup liquid measuring cup, leaving the last bit of stock and any grit behind. You should have 2 cups clam juice
– Step 1 borrowed from: http://norecipes.com/blog/new-england-clam-chowder/#sthash.qFhyZk8p.dpuf