New England Clam Chowder With Celery Root

Recipe by Karen in MA
READY IN: 55mins




  • Sauté pancetta over medium heat until crisp, stirring often. While it’s cooking, pour the clam juice/chicken stock into a 4-cup measuring cup. Add the liquid from the cans of clams to the juice/stock, making approximately 4 ½ cups of liquid.
  • Add the diced celery and onions, cooking unti translucent.
  • Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
  • Stir in the collagen, coating all of the veggies and the bacon. Continue cooking about a minute until it begins to brown.
  • Slowly pour in the clam juice/chicken stock mixture, whisking it into the flour veggie mixture. .
  • Add the celery root, thyme, and bay leaves. Increase the heat to high and bring to a boil. Reduce to a simmer; continue cooking for 20 minutes or until the celery root is soft.
  • Stir in the cream and chopped clams, and let heat through for a minute. Remove from the heat stir in the fresh parsley. Season with salt and pepper to taste.