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Clam and Scallop Chowder

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, Entree
Cuisine American, Mediterranean
Servings 6

Ingredients
  

  • 5 oz Pancetta Diced
  • 1 1/2 pints Clams Chopped
  • 3 Tbs Unsalted Butter
  • 1/2 pint Bay Scallops If using sea scallops, cut them smaller
  • 3 Tbs Tuscan Herb Olive Oil
  • 2 stalks Celery Peeled & chopped
  • 2 small Shallots
  • 2/3 c All-Purpose Flour
  • 7 c Clam Juice Have another cup on hand if needed
  • 1 lb Yukon Gold Potatoes Scrubbed & cut into 1/2″ dice
  • 1 c Whole Milk
  • 2 Tbs Fresh Parsley Minced
  • 1 Tbs Fresh Thyme Leaves
  • 1/2-1 tsp Sel Gris Sea Salt Add 1/2 at a time and correct
  • to taste Black Pepper Freshly ground

Instructions
 

  • In a large stockpot over medium heat, crisp the pancetta in half of the butter and half of the olive oil for 5-6 minutes.
  • Add the remaining butter, olive oil, celery and shallots and cook for 3-4 minutes.
  • Add the flour and blend well, cooking until flour turns pale beige, about 2 minutes.
  • Add clam juice and bring to a boil.
  • Allow chowder to reduce and thicken for a few minutes.
  • Add potatoes and simmer over low heat until tender, about 15 minutes.
  • Add chopped clams and scallops and simmer, about 3 minutes.
  • To finish, add milk, parsley, thyme and pepper. Return to a simmer briefly.
  • Check for seasoning. Ladle into cazuela soup bowls and add a fine drizzle of Tuscan Herb oil. Serve with crusty bread.
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