New England Bacon and Clam Chowder
- Total Time
littleneck clams30 item(s), scrubbed
pancetta2 oz, diced (about 1/4 cup)
uncooked onion(s)1 small, chopped
uncooked shallot(s)2 medium, finely chopped
uncooked Yukon gold potato(es)1 pound(s), peeled and cut into 3/4-inch dice
canned clam juice8 oz, (1 bottle)
fresh thyme1 tsp, chopped
black pepper¼ tsp
fat-free half-and-half½ cup(s)
fresh parsley2 Tbsp, chopped flat-leaf
- Bring water to boil in large Dutch oven. Add clams and cook, covered, until they open, 8–10 minutes, transferring clams to bowl as they open. Discard any clams that do not open. Strain clam liquid through sieve lined with cheesecloth or paper towels into 2 cup glass measuring cup. Add enough water to equal 2 cups; set aside. When cool enough to handle, remove clams from shells and coarsely chop. Discard shells. Wipe Dutch oven clean.
- Add pancetta to Dutch oven and cook over medium heat, stirring occasionally, until crisp, about 4 minutes. With slotted spoon, transfer to paper towel–lined plate to drain. Add onion and shallots to pot; cook, covered, stirring occasionally, until tender, about 3 minutes. Add potatoes, reserved clam liquid, bottled clam juice, thyme, and pepper; bring to boil. Reduce heat and simmer, covered, until potatoes are fork-tender, about 20 minutes.
- With potato masher or large spoon, crush potatoes. Stir in half-and-half and chopped clams; cook just until heated through, about 2 minutes (do not boil). Stir in pancetta and parsley. Ladle chowder evenly into 6 bowls.
- Per serving: 1 cup