See all our recipes!Click here
Print
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.
Servings 22
Ingredients
- 1 bag Pioneer® Instant Base for Cream Soup (94209)
- 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
Instructions
- 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.
