Clam Chowder

By smleonard

Ingredients

• 6 lb. littleneck clams, rinsed well
• 6 oz. pancetta, diced
• 3 tbsp. unsalted butter
• 1 yellow onion, diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 2 tsp. chopped fresh thyme
• 2 tbsp. all-purpose flour
• 2 lb. yukon gold potatoes, peeled and diced
• 2 bay leaves
• 1 c. heavy cream
• 2 tsp. Worcestershire sauce
• salt and freshly ground black pepper, to taste
• pinch of cayenne pepper
• 1 tbsp. chopped fresh chives (optional)

Details

Servings 8

Preparation

Step 1

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 tablespoon 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 boll. 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.