It’s March, and I bet I can safely assume that we’re all ready for spring weather. Food-wise, however, we still have a few more weeks to enjoy some rich chowders, soups, bisques, and stews.
Let’s take advantage of the fleeting winter temps with today’s recipe! This clam chowder is definitely just what the doctor ordered for a delicious and easy dinner to celebrate winter’s end.
No Fuss Clam Chowder
1 large onion, diced
3 tbs. butter
½ cup chopped pancetta
2 medium Yukon Gold potatoes, diced
2 medium red potatoes, diced
3 cloves garlic, minced
1 stalk celery, chopped
3 cups chicken broth
1¼ cups heavy cream
1¼ cups half and half
3 (6.5 oz.) cans clams in clam juice (do not drain)
1 bag frozen sweet corn, thawed
salt and pepper to taste
1 small bunch Italian parsley, finely chopped
Tabasco or favorite hot sauce
In a Dutch oven, melt butter and cook pancetta and onions on medium heat until pancetta is browned and crisp and onions are translucent. Add garlic and continue cooking for one minute.
Add celery and potatoes and sauté for 2-3 minutes. Reduce heat and simmer until potatoes are soft. Taste and add salt and pepper as desired. Stir in clams, corn, half and half, and heavy cream. On low heat, cook for about 15-20 minutes, adding more salt and pepper if needed. Add parsley and stir.
Ladle in bowls and add a drop or two of hot sauce as desired.
Delicious served with BLTs (pictured) or cheddar garlic drop biscuits.