Eric Greenspan’s Clams with Guanciale, Sunchokes, and Celery Root, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Eric Greenspan

Clams with Guanciale, Sunchokes and Celery Root

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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.



  1. 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.
  2. 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.
  3. 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.
  4. Combine the clams with the sunchokes and add to a large serving bowl. Garnish with the celery leaves.