Clam and Scallop Chowder

This is a rich chowder made with fresh clams and bay scallops Not too thick like so many restaurants' offerings. Just creamy and hearty. Shiitake mushrooms and pancetta give an umami angle that really makes this chowder special.

3 Tbsp butter

6 oz pancetta, finely diced

2 stalks celery, diced

1 leek, cleaned and diced

6 oz fresh shiitake mushrooms, diced

2 cloves garlic, minced

2 dozen little neck clams

1 lb bay scallops

1 Tbsp flour

1 cup dry white wine plus 1/2 cup water

1 cup heavy cream

1/2 tsp grated nutmeg

dash crushed red pepper flakes, to taste

1 Yukon Gold potato, finely diced

1 Tbsp chopped chives for garnish

Rinse the clams well to remove any sand or grit.

Sauté the celery, leek and pancetta in the butter until the veggies soften, about five minutes. Add the garlic and cook another 2-3 minutes.

Meanwhile, bring the water and wine to a boil in a wide, shallow pot with a cover. When boiling, add the clams and cover. Steam the clams just a few minutes - only long enough that they open. Peek often: you don’t want to overcook clams as they can become rubbery.

Strain the clams through a few layers of paper towels and collect the beautiful juice.

Remove 18 clams from the shell, leaving the remaining in the shell for garnish. Chop the shelled clams and set aside.

Now add the flour to the veggies and cook 3-4 minutes, stirring often.

Add the strained clam juice and cream to the veggies and bring to a gentle boil. The soup should thicken a bit. Season with nutmeg , crushed red pepper and salt, to taste. Add the potato and simmer for about 10 minutes, or just until the potatoes are softened.

Add the clams and scallops to the soup and cook just enough to heat the scallops through.

Serves 4.

Comments

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