Total Time
50mins
Prep 20 mins
Cook 30 mins

I know there are a lot of clam chowder recipes posted, but found this one in a William Sonoma magazine and it looks so good with the addition of pancetta. Haven't made it yet, but plan to soon and want it here for safe keeping.

Ingredients Nutrition

Directions

  1. Shuck clams, reserve juices, add water to total 5 cups. Coarsely chop clam meat.
  2. In large pot over medium heat, sauté pancetta.
  3. Pour off all but 1 Tbs fat; melt butter.
  4. Add onion, celery, garlic and thyme; cook for 3-5 minutes.
  5. Add flour, cook 1 minute more.
  6. Add potatoes, bay leaves and clam juice-water mixture and bring to boil.
  7. Reduce heat, simmer until potatoes are tender, about 15 minutes.
  8. Stir in cream, Worcestershire, salt, black pepper and cayenne.
  9. Using fork, lightly mash potatoes against side of pot.
  10. Add clams, cook 2 minutes.
  11. Ladle into bowls, garnish with chives and serve.
Most Helpful

Mixed reviews here...I gave it a 5 and hubby rated it a 3...he didn't care for the brown color...and the taste of ham...(pancetta)...he said he preferred bacon and more milk...(half an half or cream)...but he did eat his bowl full of the chowder...=)

teresas February 19, 2013

Really good bowl of chowder! First time for me using pancetta in chowder, and it is a really nice change from bacon. Liked the pinch of cayenne also! Will be making this version again! Made for Spring 2012 Pick a Chef game.

Outta Here March 25, 2012