• 65g pancetta cubes
  • 2 medium chopped onion
  • 1 1/2 cups water
  • 4 cups peeled and cubed potato
  • 3 cups single cream
  • 3 tablespoon butter
  • 2 tin (2x280g) clams
  • 1 1/2 teaspoon salt
  • Ground pepper to taste


  • STEP 1
    Place pancetta cubes in large stock pot over medium-high heat. Cook until almost crisp; add onions, and cook 5 minutes. Stir in water and potatoes, and season with salt and pepper. Bring to a boil, and cook uncovered for 15 minutes, or until potatoes are fork tender.
  • STEP 2
    Pour in single cream, and add butter. Drain clams, reserving clam liquid; stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes, or until heated through. Do not allow to boil.

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