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How to Make Panchetta Crisps for Clam Chowder

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Hi, I am Travis Timberlake Chef de Cuisine at DC Coast Restaurant here in Washington DC. Today we are making a New England Style Clam Chowder. Right now we are making the pancetta crisps. Pancetta is Italian bacon which is cured but not smoked, so thats the difference between a regular bacon and a pancetta, okay? There are also some spices added to it. What we are going to do with this is, we are going to slice it real thin and then we are going to roast it in the oven to make nice little round crisp. Then we are going to slice four thin slices, maybe five to just make sure you have an extra one, so its nice to taste the bacon. Make sure its nice, and virtually we use one round crisp for each soup. I have gone ahead and I have sliced the pancetta already. A slicer will be the best but a real sharp knife very thin -- lets see if you can do it. It takes about, not about 10 minutes, at 350 in your oven. I am going to turn this around and place this in the oven. We are going to let like they say, we want to cook until it gets nice and crispy and then we are going to take that off, reserve it, pat it dry on paper towels to remove any extra spat and then well be finish with that. Once that comes out of the oven, well be ready to clean our clams.

Expert: Travis Timberlake

www.dccoast.com

P: 202-216-5988

Dateline: Washington, DC, 1978: Travis Timberlake’s parents open Timberlake’s, a landmark casual restaurant and watering hole in the bustling Dupont Circle neighborhood. Gus DiMillo, now co-proprietor of four of Washington’s top restaurants, has just come to town and is Timberlake’s head waiter. Some time later, at age 13, young Travis begins work as a busboy. Fast forward, as over the years, More »