Baccala Chowder - cooking recipe

Ingredients

1/2 lb. Parma Pancetta, sliced thick
1 large onion, chopped
2 lb. potatoes, diced
3 stalks celery, chopped
4 carrots, chopped
2 (10 oz.) cans clam juice
2 c. water
2 c. milk
1 c. half and half
dash of black pepper
parsley
1 1/2 lb. boneless baccala, soaked and shredded

Preparation

In a large soup pot, cook pancetta, slightly, on medium-low heat.
Add onion, carrots and celery, about 5 minutes.
Add potatoes, clam juice and water.
Cover and cook until potatoes are a little soft.
Add pepper, parsley, milk, half and half and baccala, stirring so milk mixes smooth with clam juice, etc. Simmer about another 20 minutes on medium heat.