Sarge's New England Clam Chowder

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Martha Stewart
Nutrition per serving    (USDA % daily values)
CAL
1820
FAT
291%
CHOL
290%
SOD
829%

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Ingredients for 8 servings

15 pounds quahog clams (about 3 inches each), cleaned

2 1/4 pounds steamer clams, cleaned

1 pound razor clams, cleaned

1 tablespoon white wine

3 bay leaves

1/2 teaspoon whole peppercorns

1/4 pound salt pork, cut into 1/4-inch pieces

1/4 pound bacon, cut crosswise into 1-inch pieces

1 tablespoon extra-virgin olive oil

3 pounds medium Yukon Gold potatoes, partially peeled and cut into quarters

2 large sweet onions, cut into 1-inch pieces

1 small bulb fennel, trimmed and thinly sliced lengthwise (1/2 cup)

1 clove garlic, minced

Coarse sea salt and freshly ground black pepper

4 tablespoons unsalted best-quality butter, plus more for serving

1 teaspoon fresh thyme leaves

6 cups heavy cream

1 tablespoon chopped fresh dill

1 tablespoon Peter Luger's Old Fashioned Steak Sauce

1/4 teaspoon Old Bay seasoning mix

5 capers

5 drops Worcestershire sauce

Sugar

Chopped chives, for garnish

Flat-leaf parsley, for garnish

Oyster crackers, for garnish

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