New England Bacon and Clam Chowder
3
Point(s)
Total Time
1 hr 10 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
This luxurious clam chowder, featuring pancetta, shallots, and fresh herbs, is a comforting, party-pleasing meal perfect for fall or winter. It takes just one pot and most of the cooking time is totally hands-off. It's way easier to make at home than you'd think! And if you're feeling particularly fancy and have it on hand, use white pepper instead of black so that it seamlessly blends into the chowder. Break four multi-seed brown rice gluten-free crackers over each serving of chowder for a bit of welcome crunch.
Ingredients
Water
¾ cup(s)
Littleneck clams
30 item(s), scrubbed
Pancetta
2 oz, diced (about 1/4 cup)
Uncooked onion(s)
1 small, chopped
Uncooked shallot(s)
2 medium, finely chopped
Uncooked Yukon gold potato(es)
1 pound(s), peeled and cut into 3/4-inch dice
Canned clam juice
8 oz, (1 bottle)
Fresh thyme
1 tsp, chopped
Black pepper
¼ tsp
Fat-free half-and-half
½ cup(s)
Fresh parsley
2 Tbsp, chopped flat-leaf