Clams with Guanciale, Sunchokes and Celery Root

Name: Clams with Guanciale, Sunchokes and Celery Root
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
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

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Level: Easy

Total: 55 min
Active: 40 min

Yield: 6 servings

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

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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

Directions

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.