Summer clam chowder

Ingredients

• 30 gm unsalted butter
• 100 gm pancetta, cut into lardons
• 1 onion, finely chopped
• 4 garlic cloves, thinly sliced
• 2 tbsp finely chopped thyme
• 2 corn cobs, kernels removed
• 1.5 kg clams (vongole)
• 125 ml (1/2 cup) dry white wine
• 60 gm crème fraîche
• 2 tsp red wine vinegar or to taste
• Zest of 1 lemon, plus 2 tsp juice or to taste
• Warm bread rolls and micro parsley, to serve

Instructions

1. 1

   1.: Melt butter in a large heavy-based saucepan over high heat. Add pancetta and stir until lightly browned (3-4 minutes). Transfer to a small bowl with a slotted spoon. Add onion to pan, cook, stirring occasionally, until softened (3-4 minutes).

2. 2

   2.: Add garlic and thyme to pan; cook, stirring occasionally, until fragrant (1-2 minutes). Return pancetta to pan with corn, clams, and wine. Cover with a lid and cook, shaking pan occasionally, until clams open (3-5 minutes). Remove pan from heat. Stir in crème fraîche, vinegar, lemon zest and juice; season to taste.

3. 3

   3.: To serve, divide chowder between bowls. Scatter with micro parsley. Serve with warmed bread rolls on the side.