• Step 1

  Add pancetta and butter to stockpot on MED. Cook, 2-3 min, until pancetta is crispy. Add onion, celery, leeks, and garlic; stir. Cook about 5 min, until soft but not browned.

• Step 2

  Add flour; stirring until completely blended. Cook, stirring and scraping bottom of pan every 30 seconds, about 2 min.

• Step 3

  Whisk in clam juice and cream. Add potatoes. Increase heat to MED-HIGH. Cook, stirring occasionally, about 10 min, until it comes to a boil.

• Step 4

  Reduce heat to MED-LOW. Simmer 10-15 min, stirring occasionally, until potatoes are fork-tender.

• Step 5

  Add clam meat, herbs, and pepper sauce; season with salt and pepper. Stir gently until soup is warmed through, about 3 min. Ladle soup into warmed bowls.

Quick thaw clams by placing bag in bowl of cold water. Place bowl into sink and allow a small stream of cold running water to thaw clams for about 30 min.

Note: When servings & ingredients are modified, nutrition & directions may vary.