Super-Tuscan Clam Chowder

Name: Super-Tuscan Clam Chowder
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 6 servings
Ingredients: 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; 1/4 cup all-purpose flour; 1/2 cup dry white wine; 3 1/2 cups vegetable stock; 1 1/2 pounds chopped fresh clams plus 1/2 cup fresh clam juice; 1 pound Yukon gold potatoes, cut into small cubes; 1/2 cup heavy cream; Kosher salt and freshly ground black pepper; Pinch of freshly grated nutmeg; Roughly chopped fresh parsley, for garnish

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Level: Easy

Total: 1 hr 35 min
Active: 35 min

Yield: 6 servings

Level: Easy

Total: 1 hr 35 min
Active: 35 min

Yield: 6 servings

Ingredients

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

1/4 cup all-purpose flour

1/2 cup dry white wine

3 1/2 cups vegetable stock

1 1/2 pounds chopped fresh clams plus 1/2 cup fresh clam juice

1 pound Yukon gold potatoes, cut into small cubes

1/2 cup heavy cream

Kosher salt and freshly ground black pepper

Pinch of freshly grated nutmeg

Roughly chopped fresh parsley, for garnish

Directions

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.
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.
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.