New England Clam Chowder With Celery Root
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 4 ounces pancetta, diced
- 3 cups clam juice or 3 cups chicken stock
- 4 (6 1/2 ounce) cans chopped clams, liquid reserved
- 1 small onion, diced
- 3 stalks celery, diced
- 2 garlic cloves, minced
- 1⁄4 cup collagen, powder
- 1 lb celery root, diced into . 5 inch pieces
- 8 ounces heavy cream
- 1⁄4 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons parsley, well minced
- salt & pepper
directions
- Sauté pancetta over medium heat until crisp, stirring often. While it’s cooking, pour the clam juice/chicken stock into a 4-cup measuring cup. Add the liquid from the cans of clams to the juice/stock, making approximately 4 ½ cups of liquid.
- Add the diced celery and onions, cooking unti translucent.
- Add the minced garlic and cook, stirring, until fragrant, about 30 seconds, being careful that the garlic doesn't burn.
- Stir in the collagen, coating all of the veggies and the bacon. Continue cooking about a minute until it begins to brown.
- Slowly pour in the clam juice/chicken stock mixture, whisking it into the flour veggie mixture. .
- Add the celery root, thyme, and bay leaves. Increase the heat to high and bring to a boil. Reduce to a simmer; continue cooking for 20 minutes or until the celery root is soft.
- Stir in the cream and chopped clams, and let heat through for a minute. Remove from the heat stir in the fresh parsley. Season with salt and pepper to taste.
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RECIPE SUBMITTED BY
Karen in CT
Natick, MA
<p>I'm a Canadian in New England. Humidity is not my friend.</p>