Foodspin Clam Chowder

• 8 cans chopped clams
• 1/2 lb pancetta
• 1 medium white onion
• 2 stalks celery
• 4 russet potatoes
• 1 stick unsalted butter
• pinch salt
• 1/2 cup all purpose flour
• 1 qt heavy cream

1. Drain clams, reserving liquid
2. Chop onion and celery to medium size
3. Finely dice pancetta
4. Chop potatoes into dice-sized cubes
5. Cook pancetta over medium low heat until fat renders
6. Add celery, onion, butter, and salt
7. Saute until onion is translucent
8. Add flour, whisk until evenly incorporated and has formed roux
9. Increase heat
10. Whisk reserved clam liquid into roux in small batches until the consistency of thick gravy
11. Add water as necessary if mixture is thicker than gravy and the clam liquid is exhausted
12. Add cream, clams, and potatoes
13. Bring chowder to a boil, then lower heat to a gentle simmer
14. Cook, uncovered and stirring occasionally, until potatoes are fork tender
15. Add salt and pepper to taste

clams, pancetta, white onion, stalks celery, potatoes, butter, salt, flour, heavy cream

Taken from www.epicurious.com/recipes/member/views/foodspin-clam-chowder-52928901 (may not work)