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Ultimate Clam Chowder

Hearty New England-style clam chowder is given the ultimate upgrade with Yukon Gold potatoes, diced pancetta, and a touch of sherry.
Cook Time 35 minutes
Servings 22


  • 1 bag Pioneer® Instant Base for Cream Soup (94209) or Pioneer® Cream Soup Base & Sauce Starter Mix
  • 1 lb. Yukon Gold potatoes, diced
  • 16 oz. Clam juice
  • 8 oz. pancetta, diced
  • 1 Onion, large, chopped
  • 3 Tbsp. Butter
  • 6 oz. Parsley leaves, chopped
  • 20 oz. Clams, do not drain
  • ¼ cup Sherry


  • Boil potatoes in salted water, just until fork tender. Drain, but reserve the liquid
  • Add clam juice to a measuring pitcher. Add enough of the reserved potato water to make 2 quarts. Add additional water if necessary to obtain 2 quarts of liquid.
  • Transfer clam juice/water mixture to a stock pot and bring up to 190 degrees. Remove from heat. Gradually whisk in soup base until lump free. Whisk vigorously for 1 minute. Let stand for 3 – 5 minutes and then whisk again.
  • While soup base is standing, cook pancetta over medium-high heat until cooked through. 
  • Sauté onions in butter until just soft. 
  • Add potatoes, pancetta, clams, onions, and parsley to soup base and simmer for 15 – 30 minutes, stirring frequently. 
  • Deglaze pan used to cook pancetta with the sherry. Add liquid to soup.
  • Serve with oyster crackers.