Clam Chowder
Ingredients
- 6 lb. littleneck clams, rinsed well
- 6 oz. pancetta, diced
- 3 Tbs. unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 2 tsp. chopped fresh thyme
- 2 Tbs. all-purpose flour
- 2 lb. Yukon Gold potatoes, peeled and diced
- 2 bay leaves
- 1 cup heavy cream
- 2 tsp. Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- Pinch of cayenne pepper
- 1 Tbs. chopped fresh chives (optional)
Directions
Working with 1 clam at a time, hold it over a bowl to catch the juices. Place the blade of a clam knife horizontally across the shell and squeeze to open. Using the tip of the knife, remove the clam meat by cutting it away from the shell; place the meat in a separate bowl. Strain the juices through a fine-mesh sieve lined with cheesecloth into a bowl. Add enough water to the juices to total 5 cups. Coarsely chop the clam meat. Set aside.In a Dutch oven over medium heat, sauté the pancetta until crisp, about 5 minutes. Pour off all but 1 Tbs. of the fat, then melt the butter in the pan. Add the onion, celery, garlic and thyme and cook, stirring occasionally, until the onion is soft, 3 to 5 minutes. Add the flour and cook for 1 minute more. Add the potatoes, bay leaves and clam juice-water mixture and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 15 minutes.
Stir in the cream, Worcestershire, salt, black pepper and cayenne. Using a fork, lightly mash the potatoes against the side of the pot to thicken the soup. Add the clams and cook for 2 minutes. Remove the bay leaves and discard. Ladle the soup into warmed bowls and garnish with the chives. Serves 8.
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Rated 5 out of
5
by
YoMamaCooking from
Considered one of my signature recipes
Once in a while, a recipe is such a hit, my family considers it one of my signature dishes. This is one of them.
I don't use Yukon Gold potatoes; I use Russet. I do not bother to peel them.
If you use canned clams, only use a high quality clam. Pancetta is easily purchased in delis. You might be able to find it in a vacuum sealed package that keeps for quite a long time. If you have pancetta and canned clams on hand, this dish makes a beautiful meal quickly.
Date published: 2015-03-16
Rated 5 out of
5
by
GinaE from
The Best Ever Clam Chowder
I make this recipe all the time and it never fails. I use canned clams and buy enough to provide all the juice for the recipe requirement. Everyone loves this recipe and it is easy to make. Highly recommended for a formal dinner or to serve at a picnic.
Date published: 2012-09-10