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Yummy W. S. Clam Chowder

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“I know there are a lot of clam chowder recipes posted, but found this one in a William Sonoma magazine and it looks so good with the addition of pancetta. Haven't made it yet, but plan to soon and want it here for safe keeping.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Shuck clams, reserve juices, add water to total 5 cups. Coarsely chop clam meat.
  2. In large pot over medium heat, sauté pancetta.
  3. Pour off all but 1 Tbs fat; melt butter.
  4. Add onion, celery, garlic and thyme; cook for 3-5 minutes.
  5. Add flour, cook 1 minute more.
  6. Add potatoes, bay leaves and clam juice-water mixture and bring to boil.
  7. Reduce heat, simmer until potatoes are tender, about 15 minutes.
  8. Stir in cream, Worcestershire, salt, black pepper and cayenne.
  9. Using fork, lightly mash potatoes against side of pot.
  10. Add clams, cook 2 minutes.
  11. Ladle into bowls, garnish with chives and serve.

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