Corn And Clam Chowder

Name: Corn And Clam Chowder
Ingredients: 2 ounces chopped pancetta; 2 tablespoons olive oil; 2 carrots, chopped into bite sizes; 2 white potatoes, chopped into bite sizes; 1 tablespoon fresh rosemary, finely chopped; 1 tablespoon lemon thyme, finely chopped; 2 tablespoons flour; 4 cups milk; 1 teaspoon salt; 1 teaspoon pepper; 6 ounces clams (1 can); 3 ears of corn, cut the kernels from the cob

12 ingredients

9 steps

Ingredients

2 ounces chopped pancetta
2 tablespoons olive oil
2 carrots, chopped into bite sizes
2 white potatoes, chopped into bite sizes
1 tablespoon fresh rosemary, finely chopped
1 tablespoon lemon thyme, finely chopped
2 tablespoons flour
4 cups milk
1 teaspoon salt
1 teaspoon pepper
6 ounces clams (1 can)
3 ears of corn, cut the kernels from the cob

Directions

1

Saute pancetta in olive oil over medium heat until crisp, about five minutes.
2

Drain the pancetta on a paper towel, reserving the fat in the pan.
3

Add the next four ingredients and saute for about six to eight minutes, stirring often and making sure that the mixture doesn't stick to the pot.
4

Sprinkle the flour over the mixture and stir for one to two minutes.
5

Add a little milk to scrap the bottom of the pot clean.
6

Gradually add the rest of the milk, stirring constantly. Bring to boil, reduce heat to medium low and cook until slightly thickened about five minutes.
7

Add the clams with their juice , salt and pepper and cook for about five to ten minutes, until the vegetables are done.
8

Add the corn and pancetta and turn off the heat.
9

Let the soup steep for a few minutes.