
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:
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.