Super-Tuscan Clam Chowder

Super-Tuscan Clam Chowder
  • Yield: 6 servings
  • Ease of cooking: Easy
    Method of cooking: Mixed stove top
  • Prep time: 15 minutes
    Cooking time: 1 hour 20 minutes


  • 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
  • ¼ cup all-purpose flour
  • ½ cup dry white wine
  • 3½ cups vegetable stock
  • 1½ pounds chopped fresh clams plus ½ cup fresh clam juice
  • 1 pound Yukon gold potatoes, cut into small cubes
  • ½ cup heavy cream
  • Kosher salt and freshly ground black pepper
  • Pinch of freshly grated nutmeg
  • Roughly chopped fresh parsley, for garnish


  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.

Recipe courtesy of Gabriele Corcos and Debi Mazar