Super-Tuscan Clam Chowder

  • Level: Easy
  • Total: 1 hr 35 min
  • Active: 35 min
  • Yield: 6 servings
Share This Recipe

Ingredients

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 

Directions

  1. 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.
  2. 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.
  3. 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.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.