3cupsyukon gold potatoes, peeled, diced on large, 1/2" cubes
4ozpancetta, diced small
¾cupunsalted butter, divided
2tbspshallots, diced fine
2cloves garlic, mashed
⅓cupflour
16ozhalf & half
½can cream of celery soup
2tspbrandy or cognac
1 ½tspsea salt
2pinchespink peppercorns
2pinchescayenne pepper
1cupwhole milk
Sour Dough Crotons
1
With clams drained and juice reserved, place clams in 1/2 cup of the white wine, put in fridge to rest.
2
Place potatoes in saucepan and cover with water, cook on medium heat for a 5 minutes, they should appear under done.
3
Drain and rinse with cold water. Set aside.
4
In a 6" skillet cook pancetta until crispy, remove pancetta keeping scant amount of fat in skillet.
5
In your skillet melt 1 tablespoon of butter with the pancetta fat, add diced shallots and garlic, cook only until onions are opaque.
6
Next deglaze shallots with 1/2 cup of white wine, reduce by 2/3. Remove garlic and discard.
7
In a soup pot heated; melt the rest of the butter, transfer shallots to soup pot, add flour to butter and shallots over medium heat and stir not to burn.
8
Mixture will start to thicken.
9
Add half and half a little at a time while stirring or whisking constantly.
10
Stir in cream of celery soup until incorporated.
11
Mixture will thicken.
12
Add a desired amount of the clam juice (usually about a third).
13
Place salt, pink pepper, cayenne, with clams in wine, in the soup pot.
14
Add potatoes and milk with mixture.
15
On medium low temperature bring chowder to a simmer.
16
Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
17
If too thick, add more of the clam juice or water; a small amount at a time to desired thickness.
18
Let rest covered briefly before serving.
19
Garnish with a few drops of Congac
20
Top with the Pancetta.
21
Top with scant amount of chives or fine diced parsley.
3cupsyukon gold potatoes, peeled, diced on large, 1/2" cubes
4ozpancetta, diced small
¾cupunsalted butter, divided
2tbspshallots, diced fine
2cloves garlic, mashed
⅓cupflour
16ozhalf & half
½can cream of celery soup
2tspbrandy or cognac
1 ½tspsea salt
2pinchespink peppercorns
2pinchescayenne pepper
1cupwhole milk
Sour Dough Crotons
Directions
1
With clams drained and juice reserved, place clams in 1/2 cup of the white wine, put in fridge to rest.
2
Place potatoes in saucepan and cover with water, cook on medium heat for a 5 minutes, they should appear under done.
3
Drain and rinse with cold water. Set aside.
4
In a 6" skillet cook pancetta until crispy, remove pancetta keeping scant amount of fat in skillet.
5
In your skillet melt 1 tablespoon of butter with the pancetta fat, add diced shallots and garlic, cook only until onions are opaque.
6
Next deglaze shallots with 1/2 cup of white wine, reduce by 2/3. Remove garlic and discard.
7
In a soup pot heated; melt the rest of the butter, transfer shallots to soup pot, add flour to butter and shallots over medium heat and stir not to burn.
8
Mixture will start to thicken.
9
Add half and half a little at a time while stirring or whisking constantly.
10
Stir in cream of celery soup until incorporated.
11
Mixture will thicken.
12
Add a desired amount of the clam juice (usually about a third).
13
Place salt, pink pepper, cayenne, with clams in wine, in the soup pot.
14
Add potatoes and milk with mixture.
15
On medium low temperature bring chowder to a simmer.
16
Turn temperature down to low and let chowder simmer gently for 15 minutes, stirring frequently.
17
If too thick, add more of the clam juice or water; a small amount at a time to desired thickness.
18
Let rest covered briefly before serving.
19
Garnish with a few drops of Congac
20
Top with the Pancetta.
21
Top with scant amount of chives or fine diced parsley.
AuthorDartagnan