Connor is home this weekend from NAU and requested Clam Chowder for dinner tonight. OK, the high today is supposed to be 87 degrees, but if my boy wants chowder, chowder it will be!

Traditionally, bacon is used to start the chowder, but I have a boatload of pancetta in my freezer, so I will begin with that. Once the pancetta has rendered its fat and is crisp, most of the fat is discarded, and only 1 tablespoon will be used to sear the scallops. The scallops are removed and what remains in the pan is called the “fond”. In French, fond means “base”. Fond refers to the browned and caramelized bits of meat or vegetables stuck to the bottom of a pan after sautéing. Traditional cookware is best for developing a decent fond. Non-stick coatings tend to inhibit its development. After the meat is browned, it is removed from the pan and excess fat is discarded. Generally, aromatics such as onion, garlic, or shallots are sautéed, then a liquid such as stock, alcohol, fruit juice, or even water (or as world-famous Chef Jacques Pépin calls it ” l’eau du sink “) is used to deglaze the pan and loosen the fond from the pan to become “one” with the dish. The fond is the base for a great sauce, or in this case, a great chowder. Since I mentioned Jacques Pépin, I’m adding one of my favorite pictures of the two of us at the end of this post, as a bonus.

Sherry being added to the fond, deglazing the pan

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