Yummy W. S. Clam Chowder

Ingredients

• 6 lbs littleneck clams, rinsed well
• 6 ounces pancetta, diced
• 3 tablespoons unsalted butter
• 1 yellow onion, diced
• 2 celery ribs, diced
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme, chopped
• 2 tablespoons all-purpose flour
• 2 lbs gold potatoes, peeled and diced
• 2 bay leaves
• 1 cup heavy cream
• 2 teaspoons Worcestershire sauce
• salt and black pepper, to taste
• 1 pinch cayenne pepper
• 1 tablespoon chopped fresh chives (optional)

Directions

1. 1

   Shuck clams, reserve juices, add water to total 5 cups. Coarsely chop clam meat.

2. 2

   In large pot over medium heat, sauté pancetta.

3. 3

   Pour off all but 1 Tbs fat; melt butter.

4. 4

   Add onion, celery, garlic and thyme; cook for 3-5 minutes.

5. 5

   Add flour, cook 1 minute more.

6. 6

   Add potatoes, bay leaves and clam juice-water mixture and bring to boil.

7. 7

   Reduce heat, simmer until potatoes are tender, about 15 minutes.

8. 8

   Stir in cream, Worcestershire, salt, black pepper and cayenne.

9. 9

   Using fork, lightly mash potatoes against side of pot.

10. 10

    Add clams, cook 2 minutes.

11. 11

    Ladle into bowls, garnish with chives and serve.