Catherine’s Clam & Scallop Chowder

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Prep Time: 10 minutes
Cook Time: 30-35 minutes
Servings: 6


  • 5 oz. pancetta, diced
  • 3 tbsp. unsalted butter
  • 3 tbsp. Gustare Herbes de Provence Extra Virgin Olive Oil, plus more to drizzle
  • 2 celery stalks, peeled and chopped
  • 2 small shallots, chopped 
  • ⅔ cup all purpose flour
  • 7 cups clam juice (have another cup on hand, if needed)
  • 1 pound Yukon Gold potatoes, scrubbed and cut into half-inch dice
  • 1½ pints chopped clams
  • ½ pint bay scallops (if using sea scallops, cut them smaller)
  • 1 cup whole milk
  • 2 tbsp. fresh parsley, minced
  • 1 tbsp. fresh thyme leaves
  • ½ -1 tsp. sea salt (add ½ at a time and correct)
  • Freshly ground black pepper, to taste


  1. In a large stockpot over medium heat, crisp the pancetta in half of the butter and half of the Herbes de Provence olive oil 5-6 minutes.
  2. Add the remaining butter, olive oil, onion, and celery and cook 3-4 minutes.
  3. Add the flour and blend well, cooking until flour turns pale beige, about 2 minutes.
  4. Add clam juice and bring to a boil. Allow chowder to reduce and thicken for a few minutes.
  5. Add potatoes and simmer over low heat until tender, about 15 minutes.
  6. Add chopped clams and scallops and simmer, about 3 minutes.
  7. To finish, add milk, parsley, thyme and pepper. Return to a simmer briefly.
  8. Check for seasoning. Ladle into bowls and add a fine drizzle of Herbes de Provence olive oil. Enjoy!