Ingredients
8 cans chopped clams
1/2 lb pancetta
1 medium white onion
2 stalks celery
4 russet potatoes
1 stick unsalted butter
pinch salt
1/2 cup all purpose flour
1 qt heavy cream
Preparation
Drain clams, reserving liquid Chop onion and celery to medium size Finely dice pancetta Chop potatoes into dice-sized cubes Cook pancetta over medium low heat until fat renders Add celery, onion, butter, and salt Sauté until onion is translucent Add flour, whisk until evenly incorporated and has formed roux Increase heat Whisk reserved clam liquid into roux in small batches until the consistency of thick gravy Add water as necessary if mixture is thicker than gravy and the clam liquid is exhausted Add cream, clams, and potatoes Bring chowder to a boil, then lower heat to a gentle simmer Cook, uncovered and stirring occasionally, until potatoes are fork tender Add salt and pepper to taste
