Clam Chowder

In Blog by Luke StuartLeave a Comment

A New England…chowder

Pancetta & Leek Chowder

(Serves 4)

50g pancetta, lardons

25g butter

1 small onion, finely chopped

1 clove garlic, crushed

150g leek, diced and washed

15g flour

50g white wine

125g double cream

1 medium potato, peeled and diced

Thyme, sprig

Salt and white pepper

*Cold water

Lemon juice, to taste

Method

  1. Place a saucepan on the heat and gently fry the pancetta to render the fat. Cook until the bacon turns golden brown and crisp, stirring occasionally. This can take approximately 10 minutes.
  2. Add the butter or oil to the pan then add the onion and cook until soft and translucent.
  3. Add the garlic and cook for a further minute.
  4. Add the diced leek and allow ‘to sweat’ until slightly wilted (remove and reserve some of the vegetables for garnish).
  5. Now add the flour and stir this through the vegetable mixture.
  6. Pour in the white wine and bring to the boil, stirring all the time.
  7. Add the cream and bring to the boil.
  8. Tip in the potatoes with the thyme and seasoning.Add enough water to cover the potatoes*.
  9. Continue to simmer, cook gently for approximately 25 minutes or until potatoes are just tender.
  10. To finish; add a little lemon juice and heat through. Taste and adjust the seasoning.
  • See article above for how to convert to New England Clam Chowder.

Leave a Comment