Cook Time: 30-35 minutes
5 oz. pancetta, diced
3 tbsp unsalted butter
3 tbsp The Well Dressed Olive Herbes de Provence EV Olive Oil, plus more to drizzle
2 celery stalks, peeled and chopped
2 small shallots
2⁄3 C all purpose flour
7 C clam juice (have another cup on hand, if needed)
1 lb. Yukon Gold potatoes, scrubbed and cut into 1⁄2" dice
11⁄2 pints chopped clams
1⁄2 pint bay scallops (if using sea scallops, cut them smaller)
1 C whole milk
2 tbsp fresh parsley, minced
1 tbsp fresh thyme leaves
1⁄2 - 1 tsp sea salt (add 1⁄2 at a time and correct)
freshly ground black pepper, to taste
In a large stockpot over medium heat, crisp the pancetta in half of the butter and half of the olive oil for 5-6 minutes. Add the remaining butter, olive oil, onion and celery and cook for 3-4 minutes. Add the flour and blend well, cooking until flour turns pale beige, about 2 minutes.
Add clam juice and bring to a boil. Allow chowder to reduce and thicken for a few minutes. Add potatoes and simmer over low heat until tender, about 15 minutes. Add chopped clams and scallops and simmer, about 3 minutes.
To finish, add milk, parsley, thyme and pepper. Return to a simmer briefly. Check for seasoning.
Ladle into bowls and add a fine drizzle of Gustare Herbes de Provence.