In this slightly lighter yet still rich version of clam chowder, half-and-half mixes with the liquor spilled from the clams, letting the briny goodness of cherrystones and hints of thyme, bay leaf, and celery shine through. Have your crackers ready.
When we eat chowder, it is usually as the main meal with a salad and popovers. This recipe, while delicious did not provide enough. If you eat more than a cup at a sitting, double the recipe. 24 littlenecks provided only 1 cup of meat so the chowder was a bit thin. As a New Englander, I thought this recipe was authentic. The addition of salt pork instead of bacon would make it more so.