Super-Tuscan Clam Chowder
1 hr 35 min
35 min
6 servings
1 hr 35 min
35 min
6 servings


  • 4 ounces pancetta, diced
  • 3 tablespoons extra-virgin olive oil
  • 3 carrots, roughly chopped 
  • 3 stalks celery, roughly chopped 
  • 2 shallots, roughly chopped 
  • 4 sprigs fresh thyme, leaves removed 
  • 4 cloves garlic, sliced 
  • 1/4 cup all-purpose flour 
  • 1/2 cup dry white wine 
  • 3 1/2 cups vegetable stock 
  • 1 1/2 pounds chopped fresh clams plus 1/2 cup fresh clam juice 
  • 1 pound Yukon gold potatoes, cut into small cubes 
  • 1/2 cup heavy cream 
  • Kosher salt and freshly ground black pepper
  • Pinch of freshly grated nutmeg 
  • Roughly chopped fresh parsley, for garnish 


In a small skillet over medium-high heat, add the pancetta and 2 tablespoons of the olive oil and cook until the pancetta is crispy. Transfer the pancetta to a heat-resistant bowl. Be sure to save the renderings for garnish.

In a large Dutch oven over medium-high heat, add the remaining tablespoon of olive oil. Add the carrots, celery and shallots and cook for 6 to 8 minutes. Add the thyme leaves and garlic and cook until fragrant, about 1 minute. Slowly sprinkle in the flour while stirring; it will immediately thicken and get pasty. Slowly add the white wine, stirring to avoid clumping, and reduce for 1 minute. Add the stock and clam juice, bring to a simmer and cook, stirring, until the carrots soften, 5 to 10 minutes. Add the potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 45 minutes.

Add the clams and cream and stir to incorporate. Cook for about 5 minutes at a low simmer. Season to taste with salt and pepper. Grate in the nutmeg and add three-quarters of the pancetta. Garnish each serving with additional pancetta, a drizzle of the reserved renderings and some chopped parsley.


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