Fisherman’s Wharf-Style Clam Chowder

Steps

1. 1

   Heat a large pot over medium-high heat. Add the olive oil and diced onion, then sauté until the onion is translucent and softened, about 5–7 minutes.

   Start 7-minute timer
2. 2

   Add the chopped pancetta or bacon to the pot. Cook for 3–5 minutes, until lightly browned and rendered. Remove the pancetta or bacon from the pot and set it aside, leaving the cooking fat behind.

   Start 5-minute timer
3. 3

   Add the butter to the pot. Once it has melted, add the flour and whisk continuously until the flour and butter are fully combined into a smooth roux.

4. 4

   Reduce the heat to medium. Slowly pour in the heavy cream while whisking constantly. Continue whisking until the mixture is smooth and free of lumps.

5. 5

   Add the clam juice or seafood stock and the shrimp bouillon. Stir or whisk until the bouillon is dissolved and the base is evenly combined.

6. 6

   Add the canned chopped clams with their juice. Return the cooked pancetta or bacon and the sautéed onion to the pot, then stir to combine.

7. 7

   Add the diced potato and celery. Stir, then bring the chowder to a gentle simmer over low heat.

8. 8

   Simmer for 8–10 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Keep the heat low so the cream does not scorch or boil vigorously.

   Start 10-minute timer
9. 9

   Taste the chowder and add more salt if needed. Ladle into bowls and finish with freshly ground black pepper, if desired.