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Clam & Corn Chowder

A classic recipe and this recipe, a very simple one to prepare. Great if you can get fresh clams, this recipe calls for using canned clams. Delicious Yukon Gold potatoes, I like to use the crisp cooked bacon to garnish the soup but fell free to add it into the soup.

 

 

 


Posted By: Deirdre K Todd
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Prep Time: 20 minutes | Cook Time: 30 minutes | Ready In: 50 minutes
Ingredients: Print   Add to cart
US Metric

6 strips bacon, thinly sliced

1 large onion, chopped

1 clove garlic, minced

3 TB flour

2 large Yukon Gold potatoes, 1-inch dice

3 (6.5 oz.) cans clams, with liquid

1 (15 oz.) can corn, drained

2 c. milk

½ c. heavy cream

1 tsp. salt

¼ tsp. white pepper

1/8 tsp. dried thyme

Tabasco, as needed


Cooking Process:

In a large saucepot over medium heat; brown bacon until crisp. Drain on paper towels. Set aside. Into bacon fat; sauté onion until wilted. Add garlic, cook 1 minute. Stir in flour, mixing well. Add remaining ingredients; bring to a boil. Reduce heat; simmer 15-20 minutes until potatoes are cooked through and tender.

how to serve:

For service: Garnish with crisp bacon, or return bacon to saucepot. Serve immediately.  Serves 4-6.

 

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