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Ingredients
- 1 diced medium onion.
- One half stalk diced celery
- 3 teaspoons unsalted butter
- 2oz pancetta
- 1 quart clam juice
- 1/12 quart heavy cream.
- 1 tablespoon thyme
- 1/3 cup flour
- 1 1/2 cup clams . (This is equivalent to two cans of clams at the grocery).
- 2 cups potatoes diced cooked.
- Salt and pepper to taste.
In a pre-heated stockpot, combine The first four ingredients ingredients above and cook until the pancetta has rendered most of it's fat. Now fold in the flour. This will act as a thickening agent. Once added. Slowly pour in the clam juice. Bring liquid to a boil, then add 2 cups of diced potatoes. Once that mixture boils again, add heavy cream let boil, add 1/12 cups of clams. The clams are added last so then you don't get rubbery. Turn off the soup. The soup is now ready to eat. The soup can be garnished with green onion, hot sauce, and is great with crusty bread. Enjoy.
