Creamy Jersey Clam and Potato Chowder with Crispy Pancetta

Place the pancetta in a cold skillet over medium heat. Cook, turning occasionally, until crispy and golden brown, about 8-10 minutes. Remove the pancetta from the skillet and set aside on a paper towel-lined plate to drain. Reserve the rendered pancetta fat.

In the same pot or Dutch oven, heat the olive oil and 1 tablespoon of the reserved pancetta fat (discard the rest) over medium heat. Add the onion and celery and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.

Add the diced potatoes, chicken broth, bay leaf, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.

Add the clams to the pot. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

Remove the bay leaf. Stir in the heavy cream and season with salt and pepper to taste. Heat through, but do not boil.

Ladle the chowder into bowls and garnish with crispy pancetta and fresh parsley.