Yummy recipe

I tried a new recipe last night, mm mm good (if you like clam chowder, that is). We all really liked it, so I thought I'd share it for any of you that are sick of the clam-less canned clam chowder. If you're going to make it, don't leave out the fresh thyme, that really made the flavor extra fresh-tasting.

Clam Chowder

4 (6.5 oz.) cans clams

6 oz. diced pancetta ( I got this at Fresh and Easy)

3 Tbsp. butter

1 yellow onion, diced

2 celery stalks, diced

2 garlic cloves, minced

2 tsp. chopped fresh thyme

2 Tbsp. flour

4-5 medium potatoes, peeled and diced

2 bay leaves

1 cup heavy cream

2 tsp. Worcestershire sauce

salt and pepper to taste

pinch of cayenne pepper

Drain clams, reserve liquid and add water to it to make 5 cups. Set aside. In soup pot over medium heat, saute pancetta 5 minutes. Add butter and let melt. Add onion, celery, garlic and thyme; cook about 5 minutes. (your kitchen will start to smell really yummy now!) Add flour, cook 1 minute more. Add clam juice/water mixture, potatoes and bay leaves; bring to a boil. Reduce heat; simmer until potatoes are tender, about 15 minutes. Stir in cream, Worcestershire sauce, salt, pepper and cayenne. Heat through, about 3-5 minutes. Add clams; cook 2 minutes. Ladle into bowls and serve with crusty bread - delish!