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