Foodspin Clam Chowder

1. 1

   Drain clams, reserving liquid

2. 2

   Chop onion and celery to medium size

3. 3

   Finely dice pancetta

4. 4

   Chop potatoes into dice-sized cubes

5. 5

   Cook pancetta over medium low heat until fat renders

6. 6

   Add celery, onion, butter, and salt

7. 7

   Saute until onion is translucent

8. 8

   Add flour, whisk until evenly incorporated and has formed roux

9. 9

   Increase heat

10. 10

    Whisk reserved clam liquid into roux in small batches until the consistency of thick gravy

11. 11

    Add water as necessary if mixture is thicker than gravy and the clam liquid is exhausted

12. 12

    Add cream, clams, and potatoes

13. 13

    Bring chowder to a boil, then lower heat to a gentle simmer

14. 14

    Cook, uncovered and stirring occasionally, until potatoes are fork tender

15. 15

    Add salt and pepper to taste

* Per serving · 4 servings · Values may vary.

No additional tips available.