 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
Haven't made it yet, but plan to soon and want it here for safe keeping. Ingredients:
6 lbs littleneck clams, rinsed well |
6 ounces pancetta, diced |
3 tablespoons unsalted butter |
1 yellow onion, diced |
2 celery ribs, diced |
2 garlic cloves, minced |
2 teaspoons fresh thyme, chopped |
2 tablespoons all-purpose flour |
2 lbs gold potatoes, peeled and diced |
2 bay leaves |
1 cup heavy cream |
2 teaspoons worcestershire sauce |
salt and black pepper, to taste |
1 pinch cayenne pepper |
1 tablespoon chopped fresh chives (optional) |
Directions:
1. Shuck clams, reserve juices, add water to total 5 cups. Coarsely chop clam meat.
2. In large pot over medium heat, sauté pancetta.
3. Pour off all but 1 Tbs fat; melt butter.
4. Add onion, celery, garlic and thyme; cook for 3-5 minutes.
5. Add flour, cook 1 minute more.
6. Add potatoes, bay leaves and clam juice-water mixture and bring to boil.
7. Reduce heat, simmer until potatoes are tender, about 15 minutes.
8. Stir in cream, Worcestershire, salt, black pepper and cayenne.
9. Using fork, lightly mash potatoes against side of pot.
10. Add clams, cook 2 minutes.
11. Ladle into bowls, garnish with chives and serve.
|
|