Clam Chowder – – pancetta (diced), onions (diced), celery (diced), carrot (diced), salt and black pepper (to taste), bay leaves, all purpose flour, clam juice, potato (russet, diced to bite-sized chunks), heavy cream (or half and half for a little bit lighter recipe), parsley (chopped), clams (14 oz. can, chopped and their liquid), In a large stockpot over medium heat, fry the Pancetta until crisp. Add the onions, celery and carrot and cooks, stirring, until the vegetables are tender, about 5 minutes. Add salt, pepper and bay leaves and stir. Add the flour and cook for 10 minutes, stirring occasionally. ; Pour in the clam juice and scrape up any tidbits from the bottom of the pan. Keep stirring until the liquid comes to a boil and thickens a bit. Add the potatoes and reduce the heat to medium low and simmer until the potatoes are tender, about 20 minutes. ; When you are ready to serve, add the clams and their liquid and the cream and parsley and simmer for about five minutes, but do not boil. It will break the cream. ; Taste for seasoning, add salt and pepper and serve! ; –