CORN CLAM CHOWDER
MAKES 4 SERVINGS. HALF RECIPE FOR 2 SERVINGS.
2 tbs olive oil
2 slices bacon, cut into pieces
1 onion, chopped
Salt and Pepper
2 cloves garlic, chopped
2 tbs flour
Two 6.5 oz cans chopped clams in clam juice
8 oz bottle clam juice
3 cups milk
1 pound potatoes, cut into pieces
6 sprigs thyme
10 oz pkg frozen corn, thawed
Cooked crumbled bacon
Chopped parsley
Place oil and bacon in a pot, cook until bacon is crisp. Add onion, season, cook until tender. Stir in garlic, cook 1 min. Sprinkle flour over onion, cook 1 min. Add all clam juices to pan, reserve clams, stir to combine. STIR in milk, then add potatoes and thyme, bring mixture to a boil. Simmer 12 min. Add corn and clams, cook until potatoes are tender and corn and clams are heated through. Discard thyme. SERVE soup with bacon and parsley & ENJOY...
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
.
__,_._,___
