• 5 oz. pancetta, diced
• 1 1/2 pints chopped clams
• 3 Tbs. unsalted butter
• 1/2 pint bay scallops (if using sea scallops, cut them smaller)
• 3 Tbs. Tuscan Herb Olive Oil
• 2 celery stalks, peeled & 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 & cut into 1/2″ dice
• 1 c. whole milk
• 2 Tbs. fresh parsley, minced
• 1 Tbs. fresh thyme leaves
• 1/2-1 tsp. Sel Gris Sea Salt (add 1/2 at a time and correct)
• Freshly ground black pepper, to taste

Preparation: 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 cazuela soup bowls and add a fine drizzle of Tuscan Herb oil. Serve with crusty bread.

*An original Carter & Cavero recipe adaptation from Gustare Olive Oil