Lindenhurst style clam chowder

Ingredients

• 3 3/4 pounds quahog or cherrystone clams
• 1 tablespoon (7.5 grams) extra-virgin olive oil
• 1 3/4 ounces (50 grams) salt pork
• Scant 1 ounce (25 grams) pancetta, cut into ¼-inch dice
• About 1 cup (87.5 grams) white onion, small dice
• 1/2 cup (50 grams) carrot, finely diced
• 1/4 cup plus 2 tablespoons (50 grams) celery, finely diced
• 1 small clove garlic, left whole and peeled
• 1 tablespoon (6.25 grams) jalapeño, finely diced
• 1 tablespoon (½ gram) crushed chile flakes
• 1 small branch each thyme, bay leaf, oregano, tied together into a bouquet
• 1/2 cup plus 1 tablespoon (125 grams) white wine
• 2 1/2 grams kosher salt, divided
• 1 cup (200 grams) san marzano tomatoes in light purée
• Clam broth, up to 1¾ cups (400 grams)
• About 5½ ounces (150 grams) sliced small fingerling potatoes, such as russian banana

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag