- Level: Easy
- Yield: 8 servings
- Nutritional Info Per Serving (1 of 8): Calories 620, Total Fat 26 g, Saturated Fat 12 g, Carbohydrates 29 g, Dietary Fiber 2 g, Sugar 2 g, Protein 64 g, Cholesterol 175 mg, Sodium 2646 mg
- Total Time: 50 minutes
- Active Time: 35 minutes
- 2 cups clam juice
- 1 cup vegetable stock
- 6 pounds cherrystone clams, cleaned
- One 6-ounce can whole clams, drained and chopped, with reserved liquid
- 2 tablespoons butter
- 4 ounces pancetta, diced
- 2 strips bacon, diced
- 4 celery stalks, finely chopped
- 2 garlic cloves, minced
- 1/2 onion, finely diced
- 1/2 teaspoon seafood seasoning, such as Old Bay
- 1/4 teaspoon celery salt
- Kosher salt and fresh cracked black pepper
- 2 tablespoons all-purpose flour
- 1 pound golden potatoes, cut into 1/4- to 1/2-inch cubes
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce, plus additional for serving
- 1 teaspoon hot sauce, plus more for serving
- 1/4 cup fresh dill, chopped
- Oyster crackers, for serving
Instructions:
- Pour the clam juice and vegetable stock into a large pot and bring to a simmer over medium-high heat. Add the fresh cherrystone clams and steam until they open fully, about 5-8 minutes. Strain the liquid through a fine sieve to remove any sand, then stir in the reserved liquid from the canned clams. Reserve this flavorful broth. Remove the steamed clams from shells, roughly chop, and set aside.
- Return the empty pot to medium heat. Melt in the butter with diced pancetta and bacon, cooking until crisp and golden, their rich fats released, about 6-8 minutes. Save a quarter of this crispy goodness on a paper towel for that irresistible garnish.
- Toss in celery, garlic, onion, seafood seasoning, and celery salt, seasoning with salt and pepper. Saut until veggies soften and release their aroma, about 4 minutes. Sprinkle in flour and cook 2 minutes more to banish any raw taste. Add cubed golden potatoes, heavy cream, and reserved broth. Simmer gently over medium-low, stirring now and then, until potatoes are fork-tender, about 15 minutes. Off heat, fold in chopped canned clams, reserved fresh clams, Worcestershire, and hot sauce. Taste and tweak seasoning for perfection.
- Ladle this creamy, briny delight into warm bowls. Crown with chopped fresh dill, crunchy oyster crackers, and reserved crispy pancetta-bacon bits. Pass extra Worcestershire and hot sauce for those who love a kickinspire your table to savor every cozy, seafood-packed spoonful!
