Clam Chowder - Williams Sonoma

Clam Chowder - Williams Sonoma
Clam Chowder - Williams Sonoma

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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.

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