Gwen’s Clam Chowder 

Ingredients: Three cans chopped clams, drained, reserve clam juice, Six ounces pancetta, diced; Three tablespoons unsalted butter, One yellow onion, diced; Two celery stalks, diced, Two garlic cloves minced, Two teaspoons chopped fresh thyme, Two tablespoons all purpose flour,  Two pounds yellow gold potatoes, diced, Two bay leaves, One cup heavy cream, Two teaspoons Worcestershire sauce, salt and pepper tom taste, pinch of cayenne pepper, One tablespoon chopped fresh chives for garnish.

Preparation: In Dutch oven over medium heat, sauté pancetta, five minutes. Pour off all but one                         tablespoon fat; melt butter. Add onion, garlic, celery and thyme; cook three to five minutes.  Add                   flour flour and cook one minute.  Add potatoes, bay leaves and clam juice-water mixture bring to a boil.  Reduce heat Reduce heat5 and simmer until potatoes are tender, about 15 minutes.  Stir in cream,                           Worcestershire, cayenne and and and black pepper.  Add clams and cook two minutes, garnish             with with with chives.