Creamy Clam Chowder with Pancetta
- 3 cans clams
- 4 ounces diced pancetta
- 1 onion, chopped
- 3 ribs celery
- 2 cloves garlic
- 1 teaspoon fresh or dried thyme
- 2 cups diced red potatoes, skin on
- 2 cups clam juice
- 1 bay leaf
- 2 cups milk, whole
- 1/3 cup flour
- Oyster crackers, optional garnish
- parsley, optional garnish
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Drain clams, reserving 2/3 cup of clam juice.
Heat a large pot over medium heat. Add pancetta and cook until crispy. Remove pancetta from pan and place on a paper towel, for later.
Add onion, celery, garlic and thyme to pan. Cook 3 to 4 minutes, until softened. Increase heat to medium-high and add reserved clam juice, potatoes, bottled clam juice and bay leaf. Heat to boil, then reduce heat to medium low to cook potatoes, about 8 to 9 minutes.
In a medium pourable measuring cup or bowl, whisk milk and flour until smooth. Slowly add to the pot, stirring constantly. Chowder will thicken in 4 to 5 minutes.
Add minced clams and season with pepper. Heat 2 to 3 minutes, until clams are heated.
Serve in bowls, top with oyster crackers, pancetta and parsley.