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Clam Chowder Two Ways
Ingredients
  • 4 pounds top neck, cherrystone, or littleneck clams (about 3 dozen), cleaned (see cook's note)
  • 1 tablespoon unsalted butter
  • 1 ounce pancetta, diced
  • ½ onion, diced (1 cup)
  • 1 teaspoon fresh thyme leaves
  • 1 dried bay leaf
  • ½ 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 ½-inch cubes (2 cups)
  • 3 tablespoons heavy cream
  • Kosher salt and freshly ground pepper
  • Oyster crackers
Steps
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