Heat up 1 tbsp of the olive oil in a larger cast iron pot. Add the garlic cloves and pan sear until golden. Transfer to a plate.

Add 3 tbsp of the butter and sauté the onion with a pinch of sea salt until translucent. Whisk in the flour and cook for a few minutes making sure not to burn it. Add the clam juice and continue whisking until thickened.

Pour in the water, add the garlic, peppercorns and potatoes and bring to a simmer. Add the bay leaf and thyme and simmer together until the potatoes are tender, about 10 minutes.

Add In the canned clams with their juices and the fresh clams. Simmer until all the clams have opened, the ones that do not open you must discard.

Meanwhile whisk the cream and egg yolks together and gently add a little bit of the chowder liquid to temper the eggs. Once hot add it to the pot with the chowder and give it a stir to incorporate. Remove from heat and stir In the cold butter for a silky creamy finish.

Adjust seasonings with sea salt as every clam juice can contain different amounts of the sea water.

Serve garnished with fresh thyme leaves, snipped chives and a drizzle of extra virgin olive oil on top. Serve with lots of garlicbruschetta.