Cooper’s Hawk Clam Chowder
INGREDIENTS
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3 tablespoons butter
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4 ounces applewood bacon, cut into 1/4-inch dice
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3 ounces pancetta, cut into 1/4-inch dice
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3/4 pound sweet onion, cut into 1/4-inch dice
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1 1/2 cups 1/4-inch diced celery
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1 cup 1/4-inch diced fennel
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1 tablespoon chopped garlic
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1 tablespoon prepared horseradish
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1 tablespoon chopped fresh thyme
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1/2 bay leaf
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1 tablespoon Worcestershire sauce
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1 1/2 teaspoons celery salt
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2 teaspoons sugar
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1 1/2 cups white wine (Chardonnay or Sauvignon blanc)
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1 1/2 cups chicken stock (seasoned with salt and pepper to taste)
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4 1/2 cups clam juice
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1 1/2 quarts heavy whipping cream
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1 1/4 pounds clams, frozen, roughly chopped, thawed
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1 tablespoon cornstarch
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1 tablespoon water
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Salt and pepper to taste
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1 1/4 pounds Yukon gold potatoes, peeled and cut into 1/2-inch dice
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