Ingredients

• 3 tbsp all purpose flour
• 2 tbsp canola or vegetable oil
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 2 celery stalks, chopped
• ½ cup canned corn kernels
• 2 cans of canned clams, drained
• 1 cup clam juice
• 1 Yukon gold potato, peeled and diced
• 1 small sweet potato, peeled and diced
• 1 cup chicken stock
• 1 cup Lactantia^® 15% Cooking Cream
• ¼ tsp salt
• 1 tsp pepper
• ½ cup pancetta, cubed
• 8 fresh clams
• ¼ cup white wine
• ¼ cup chicken stock
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pot, brown the pancetta until relatively well-done. Remove and let drain on paper towel.
2. Using the same pot, sautée the onion and garlic until soft.
3. Sprinkle in the flour and stir constantly for a minute.
4. Slowly add in the clam juice and stock, stirring to avoid lumps, and bring to a boil.
5. Add the potatoes, celery, and corn. Simmer for 20 minutes, until potatoes are tender.
6. Add the canned clams and Lactantia^® Cooking Cream. Heat through for 3 minutes.
7. Season with salt and pepper.
8. In a separate pot on medium heat, heat ¼ cup white wine and ¼ chicken stock.
9. Once the liquid is boiling, add in the fresh clams, stir, and cover until clam shells have opened.
10. Ladle soup into bowls and garnish with pancetta, parsley, and 2 clams per bowl.