Go Back

Clam Chowder

Print Recipe

Ingredients
  

  • 1/4 pound Pancetta cut into 1/2" strips (Or substitute bacon
  • 1 large leek diced 1/4"
  • 2 celery ribs diced 1/4"
  • 1 small onion diced 1/4"
  • 4 Tbsp flour
  • 2 cups low-sodium chicken broth or stock
  • 1 pound frozen chopped clams available from whole foods
  • 1 bay leaf
  • 1 1/2 tsp Worcestershire sauce
  • 1/2 tsp Tabasco sauce
  • 1/2 tsp dried thyme
  • 1 1/2 tsp salt and 1/4 tsp black pepper or to taste
  • 1 1/2 lbs 6 medium potatoes Yukon gold
  • 2 cups milk any kind
  • 1 cup whipping cream or heavy whipping cream

Instructions
 

  • Heat a large pot or Dutch oven over med/high heat and add the chopped pancetta. Sauté, stirring occasionally, until browned and crisp, then transfer to a paper towel-lined plate. Keep 3 Tbsp of bacon grease in the pot (discard excess if desired).
  • Add veggies - toss in chopped leeks, onion, and celery and continue cooking over med/high heat, stirring occasionally until soft and golden (7-8 min). Sprinkle in flour and saute another minute, stirring constantly.
  • Build Broth - Add chicken broth, ray leaf, Worcestershire, Tabasco sauce, thyme, salt, and black pepper. Bring the soup to a light boil.
  • Add Potatoes - While the soup is heating up, chop potatoes into bite-sized pieces about 1/4" thick. Add potatoes to pot, then stir in milk and whipping cream. Bring to a boil, reduce heat, cover, and lightly boil until potatoes are easily pierced with a fork (about 20 min).
  • Add Clams - When potatoes are tender, add chopped clams, return to a light boil, and remove from heat. Don't overcook clams or they will get tough*. Season to taste with salt and pepper. To serve, garnish with cooked bacon and fresh cilantro if desired.