Bacon Loves Clam Chowder

Name: Bacon Loves Clam Chowder
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 2 tablespoons minced fresh chives; 6 ounces (180 ml) bottled clam juice; 2 tablespoons unsalted butter; 6 ounces (170 g) Smoked Porchetta, cut into lardons; 1 Spanish onion, diced; 2 tablespoons extra-virgin olive oil; 40 little neck clams, rinsed and scrubbed; 6 ounces (180 ml) dry white wine; Kosher salt and freshly ground black pepper; 3 tablespoons all-purpose flour; 3 cups (720 ml) heavy cream; 2 ribs celery, diced; 2 Yukon gold potatoes, peeled and diced; 1 teaspoon chopped fresh thyme leaves; 1 bay leaf

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

About

There are few things as satisfying as a big bowl of creamy, hearty clam chowder studded with chewy, briny clams and thick pieces of smoky pork. The porchetta, with its fennel, sage, and rosemary, adds an unexpected flavor not normally associated with classic New England clam chowder.

Ingredients

2 tablespoons extra-virgin olive oil
40 little neck clams, rinsed and scrubbed
6 ounces

Americas
United States
Soup

Method

In a large Dutch oven or stockpot, heat the oil over high heat until it begins to shimmer, about 1 minute. Stir in the clams, then add the wine and half of the clam juice. Cover the pot and cook, shaking the pot a few times, until all the clams open, about 5 minutes.

Using a slotted spoon, transfer the clams to a large bowl, discarding any that do not open, and let cool slightly. Once c