Did someone say chowder? This clam and pork dish is the perfect complement to the sweet earthiness of root vegetables.
| Level: | Easy |
| Total: | 55 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 pound guanciale, cut into thin lardons
- 1 pound sunchokes, peeled and diced
- 1 celery root, peeled and diced
- 5 pounds littleneck clams, cleaned
- 1 cup Madeira wine
- 1/4 cup heavy cream
- Kosher salt
- 1/4 cup fresh celery leaves
Instructions
- In a medium cast-iron pan, slowly render the guanciale over medium heat until just starting to get crispy, approximately 5 minutes. Add the sunchokes and celery root and toss to combine. Allow to cook slowly in the rendering fat until cooked through and evenly browned, another 10 minutes.
- Meanwhile, put a large, high-sided saute pan over medium heat until hot. Add the clams and Madeira. Immediately cover with a lid and allow to steam until all the clams have opened, about 10 minutes.
- Carefully strain the clam cooking liquid into the guanciale pan and bring to a boil. Add the cream, then stir to combine and turn off the heat. Taste and adjust the seasoning as needed with salt.
- Combine the clams with the sunchokes and add to a large serving bowl. Garnish with the celery leaves.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 774 |
| Total Fat | 37 g |
| Saturated Fat | 13 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 67 g |
| Cholesterol | 177 mg |
| Sodium | 2808 mg |