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Who knew clam chowder could be SO easy? Without the heavy cream, this recipe has 70% less fat, too! This is a MUST try! | www.dashofevans.com
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Creamy Clam Chowder with Pancetta
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
Lightened up Clam Chowder with pancetta. By using whole milk, not heavy cream, you can cut the fat by 70%!
Course: Soup
Servings: 4 bowls
Ingredients
  • 4 ounces diced pancetta
  • 1 onion chopped (1 cup)
  • 1 tsp thyme fresh or dried
  • 2 cloves garlic
  • 2 cups diced red potatoes skin on
  • 3 ribs celery sliced and chopped
  • 3 cans clams 6.5 ounces
  • 2 cups clam juice
  • 2 cups whole milk
  • 1 bay leaf
  • 1/3 cup flour
  • Pepper to taste
  • Garnish- oyster crackers parsley
Instructions
  1. Drain clams, reserving 2/3 cups of clam juice.
  2. 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.
  3. Add onion, celery, garlic and thyme to pan. Cook 3-4 minutes, until softened.
  4. Increase heat to medium-high and add reserved clam juice, potato, bottled clam juice and bay leaf. Heat to boil, then reduce heat to medium low to cook potatoes, about 8-9 minutes.
  5. In a medium pourable measuring cup or bowl, whisk whole milk and flour until smooth. Slowly add to the pot, stirring constantly. Chowder will thicken in 4-5 minutes.
  6. Add minced clams and season with pepper. (See note about salt) Heat 2-3 minutes, until clams are heated.
  7. Serve in bowls, topping with oyster crackers, pancetta and parsley.
Recipe Notes

As noted in blog post, refrain from salting the soup until tasting. The oyster crackers and pancetta have a salty taste, so it's really not needed--I promise![br][br]If you prefer to use bacon, just substitute 4 slices of bacon. Adapted from Everyday with Rachael Ray magazine.