Clam Chowder

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About 4lbs of clams, steamed

1 Tbsp Butter

4 ounces cubed pancetta or you can use chopped bacon

2 cups onion,diced

1-2 Tbsp of flour, depending on how thick you want it

1 cup dry white wine

2lbs peeled and diced potatoes

3 stalks of celery, diced

1-2 cups of water

16 ounces clam juice

1 bay leaf

2 sprigs of thyme

1/2 tsp black pepper

1 tsp paprika with a dash of cayenne

1 cup whipping cream

2 Tbsp fresh parsley, chopped

Place the butter and pancetta in the bottom of large stock pot. Heat on medium and brown pancetta. Add the chopped onions to the pan and cook till onions are translucent. Pour flour into pot and stir till everything is evenly coated in flour. Let flour cook for about 2 minutes and then slowly add the white wine stirring. Add potatoes and celery.  Add clam juice and enough water to cover potatoes and celery. Add bay leaf, thyme, black pepper and paprika/cayenne. Heat to a boil and reduce to a simmer. Cover and cook till potatoes and celery are cooked. Heat the cream in a small sauce pan until comes to a slight boil. When potatoes and celery are tender add chopped clams and turn the heat off. Slowly stir in heated cream. Stir in parsley. Serve in bread bowls that have been hollowed and broiled.

Enjoy! 🙂

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