Rustic Clam Chowder
Ingredients
|
|||||||||||||||||||||||||||||||||||||||||||||||||
1. Heat oil in stock pot and add pancetta. Fry until fat is rendered and slightly brown. Add onion and cook gently over low heat until soft. Add bay leaf, potatoes and carrot with liquid from clams (or cooking liquid if using fresh) and enough water to make 5 cups. Bring to a boil and cook about 20 minutes. 2. Add clams, season with salt and pepper and cayenne and simmer until vegetables are tender. Remove bay leaf and add milk and cream. Slowly heat through and serve. Simple chopping and sautéeing makes this an obvious choice for a quick and filling meal. |