Clam Chowder Topped with Pancetta
This recipe for Clam Chowder is not only delicious, but it's super easy to make and tastes even better the next day!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
- 1⁄4 pound 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 10-ounces 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.
Calories: 800kcal | Carbohydrates: 29g | Protein: 20g | Fat: 67g | Saturated Fat: 28g | Cholesterol: 156mg | Sodium: 843mg | Potassium: 1135mg | Fiber: 5g | Sugar: 3g | Vitamin A: 6145IU | Vitamin C: 23.3mg | Calcium: 120mg | Iron: 5.8mg