Recipe by Bonnie G #2
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.
Top Review by teresas
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...=)
- 6 lbs littleneck clams, rinsed well
- 6 ounces pancetta, diced
- 3 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery ribs, diced
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme, chopped
- 2 tablespoons all-purpose flour
- 2 lbs gold potatoes, peeled and diced
- 2 bay leaves
- 1 cup heavy cream
- 2 teaspoons Worcestershire sauce
- salt and black pepper, to taste
- 1 pinch cayenne pepper
- 1 tablespoon chopped fresh chives (optional)
Directions See How It's Made
- Shuck clams, reserve juices, add water to total 5 cups. Coarsely chop clam meat.
- In large pot over medium heat, sauté pancetta.
- Pour off all but 1 Tbs fat; melt butter.
- Add onion, celery, garlic and thyme; cook for 3-5 minutes.
- Add flour, cook 1 minute more.
- Add potatoes, bay leaves and clam juice-water mixture and bring to boil.
- Reduce heat, simmer until potatoes are tender, about 15 minutes.
- Stir in cream, Worcestershire, salt, black pepper and cayenne.
- Using fork, lightly mash potatoes against side of pot.
- Add clams, cook 2 minutes.
- Ladle into bowls, garnish with chives and serve.