Clam Chowder Topped with Pancetta
- 1/4 lb Pancetta slices or thin sliced bacon
- 1 large onion chopped
- 3 stalks of celery chopped
- 2 carrots chopped
- 1 clove garlic
- 4 - 6 potatoes cubed
- 2 cans of clams
- 2 10oz bottles of clam juice
- 1 cup cream low fat or whipping cream - your choice
Cook the Pancetta until crisp.
Remove from pan and set aside.
Drain the fat reserving about a tablespoon for sauteing the vegetables.
Saute the onion, celery, garlic and carrot until the onion softens and becomes translucent.
Add the potatoes, clams & clam juice,
Bring to a boil, lower the heat and simmer for about 10 (or until the potatoes have softened).
Add cream and heat through.
Serve topped with the Pancetta.
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