CLAM CHOWDER TWO WAYS

Clam Chowder Two Ways image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 12

4 pounds top neck, cherrystone, or littleneck clams (about 3 dozen), cleaned (see cook's note)
1 tablespoon unsalted butter
1 ounce pancetta, diced
1/2 onion, diced (1 cup)
1 teaspoon fresh thyme leaves
1 dried bay leaf
1/2 cup dry white wine, such as Sauvignon Blanc
2 tablespoons unbleached all-purpose flour (optional)
1 russet potato (about 10 ounces), peeled and cut into 1/2-inch cubes (2 cups)
3 tablespoons heavy cream
Kosher salt and freshly ground pepper
Oyster crackers

Steps:

Working in batches if necessary, place clams in a medium saucepan with 1 3/4 cups water. Cover and bring to a boil. Uncover, stir, and continue to cook, removing clams as soon as they open (this way, none of them will overcook and turn too chewy).
Once they've all been removed, strain liquid through a sieve lined with a dampened cheesecloth to get rid of residual grit. You should have 3 cups broth; if you have less, add water or bottled clam broth. Gently separate clams from shells; discard shells and coarsely chop clams (halve if small).
Wash and dry saucepan; place over medium-high heat. Melt butter in pan, then add pancetta and cook, stirring, until browned on edges, about 2 minutes. Add onion, thyme, and bay leaf. Cook until onion is translucent, about 3 minutes. Add wine and simmer, stirring, until almost evaporated, about 3 minutes.
Sprinkle mixture with flour and keep stirring, 30 seconds. Add potato and broth. Bring to a boil, then reduce heat and simmer, partially covered, until potato is tender, about 10 minutes; stir in clams and cream. Gently heat through, about 30 seconds-but without boiling, which would cause the clams to become tough. Remove and discard bay leaf. Season with salt and pepper, and serve with crackers.