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 (½ 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
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