Creamy Clam & Vegetable Chowder

In a large stock pot, melt 1 tbsp butter over medium/low heat. Add 1 garlic clove and cook until softened.

Add white wine and water and bring to a boil at high heat. Reduce heat to medium/high and add clams. Cover and steam for 8-10 minutes. Discard any unopened shells.

Line a fine sieve with 3 layers of cheesecloth. Pour contents of pot into strainer. Reserve clams and strained broth separately. Rinse pot.

Add pancetta to rinsed pot and cook at medium heat, stirring occasionally with a wooden spoon, until fat has rendered down, about 3-4 minutes.

Add 1 tbsp butter and melt in with the pancetta. Add the celery, yellow onion, carrots, thyme, bay leaf, and 1 garlic clove. Sauté until onion is translucent.

Add flour and stir to combine and cook down for 1 minute. Add the potatoes and pearl onions and stir well.

Pour the reserved strained broth into a measuring cup. Add enough water to equal 2 cups. Add to stock pot and bring to a boil. Reduce, and simmer until potatoes are tender, about 15 minutes. Remove bay leaf.

Stir in cream and cayenne pepper, taste, and season with salt and pepper. Using the back of a wooden spoon, lightly mash the potato cubes against the side of the pot to thicken the broth.

Roughly chop clams. Add clams and cook for 2 minutes to heat. Serve immediately in warmed bowls and garnish with fresh chives.

Refrigerate leftovers immediately and keep for up to 3 days. Thin out broth with cream and water when reheating. Re-season to taste.