Clam Chowder CHOWDA !

Of course I wanted to watch the Superbowl with NE recipes this is one of two I am posting --it came together nicely and is from Wegman's website. The clams are also from Wegman's seafood section. The only part that took longer than stated was the potatoes they were a small dice but took about 10 extra minutes to be fork tender. I will be bringing it in a crock pot for the party.

1 pkg (4 oz) Italian Classics Diced Pancetta (Deli Dept)
4 Tbsp (1/2 stick) Wegmans Butter
1 pkg (7 oz) Food You Feel Good About Diced Celery & Onions
1 pkg (8 oz) Food You Feel Good About Cleaned & Cut Leeks, 1/2-inch dice
3 cloves Food You Feel Good About Peeled Garlic, minced
1/4 cup all-purpose flour
4 btls (8 oz each) Snow's All Natural Clam Juice
1 quart (4 cups) heavy cream
2 lbs Food You Feel Good About White Potatoes, peeled, 1/2-inch dice (4 cups)
1 bag (16 oz) Northern Chef Clam Meat (Seafood Dept), thawed
2 Tbsp chopped Food You Feel Good About Italian Parsley
1 Tbsp chopped Food You Feel Good About Thyme leaves
1 tsp Frank's RedHot Cayenne Pepper Sauce, Original
Salt and pepper to taste

1.  Add pancetta and butter to stockpot on MEDIUM. Cook 2-3 min, until pancetta is crispy. Add onion, celery, leeks and garlic; stir. Cook about 5 min, until soft but not browned.
     
2. Add flour; stirring until completely blended. Cook, stirring and scraping bottom of pan every 30 seconds, about 2 min.
    
3. Whisk in clam juice and cream. Add potatoes. Increase heat to MEDIUM-HIGH. Cook, stirring occasionally, about 10 min, until it comes to a boil.
    
4. Reduce heat to MEDIUM-LOW. Simmer 10-15 min, stirring occasionally, until potatoes are fork-tender.  
    
5. Add clam meat, herbs, and pepper sauce; season to taste with salt and pepper. Stir gently until soup is warmed through, about 3 min. Ladle soup into warmed bowls.