5 from 1 vote

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!

Course Soup
Cuisine American
Keyword chowder, seafood, soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 800 kcal
Author Erren


  • 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


  1. Cook the Pancetta until crisp.
  2. Remove from pan and set aside.
  3. Drain the fat reserving about a tablespoon for sauteing the vegetables.
  4. Saute the onion, celery, garlic and carrot until the onion softens and becomes translucent.
  5. Add the potatoes, clams & clam juice,
  6. Bring to a boil, lower the heat and simmer for about 10 (or until the potatoes have softened).
  7. Add cream and heat through.
  8. Serve topped with the Pancetta.
Nutrition Facts
Clam Chowder Topped with Pancetta
Amount Per Serving
Calories 800 Calories from Fat 603
% Daily Value*
Fat 67g103%
Saturated Fat 28g175%
Cholesterol 156mg52%
Sodium 843mg37%
Potassium 1135mg32%
Carbohydrates 29g10%
Fiber 5g21%
Sugar 3g3%
Protein 20g40%
Vitamin A 6145IU123%
Vitamin C 23.3mg28%
Calcium 120mg12%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.