Dish: New England clam chowder
20 little necks
Steam open & enough water to cover for 20min. (clam broth)
1 thick slice pancetta
3 tbsp olive oil
2 celery stalks
Sauté until pancetta is crispy & veggies are soft. Add salt & pepper.
2 tbsp butter
2 tbsp flour
In the corner of the pan – work flour
Add the clam juice from the steamed clams. Season with salt and pepper.
4 russett potatoes, dice 2, boil 2
Add diced potatoes.
10 little necks, shucked & chopped
Add shucked clams.
¼ cup heavy cream
Add to pot.
3 tbsp butter
6 pieces thin pancetta – bake until crispy & chop
Little necks shucked – soak in while milk, dredge in equal parts mixture of AP flour, semolina & corn starch. Fry for 25 seconds in 375F canola oil.
Boiled potatoes – puree with 2 tbsp butter & ¼ cup heavy cream, salt & pepper. For extra flavor, add 2 tbsp of the clam chowder liquid.
Add 2 tbsp chopped fresh parsley to chowder. Adjust seasoning with salt & pepper.
Serve chowder with fried clam and dollop of mashed potatoes.
Garnish chowder with chopped pancetta.