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Corn-and-Clam Chowder

rhiannonn's picture
Ingredients
  Bacon slices 3
  Onion 1 1⁄2 Cup (24 tbs), chopped
  Butter/Margarine 2 Tablespoon
  Flour 2 Tablespoon
  Minced clams/Fresh clams - 1 1/2 dozens 16 Ounce
  Whole kernel corn 12 Ounce
  Pared potato 2 Cup (32 tbs), diced
  Salt 1 Teaspoon
  Black pepper 1⁄8 Teaspoon
Directions

GETTING READY
1) Drain canned or fresh clams and reserve the liquid.
2) Chop fresh clams coarsely.
3) Drain corn, reserving liquid.

MAKING
4) In 6-quart Dutch oven or kettle, lightly saute the bacon.
5) Add onion and butter, and saute until onion is golden, for about 5 minutes.
6) Remove vessel from heat.
7) Stir in flour, mix until smooth.
8) In the oven or kettle, add clams, corn, potato, salt, pepper to Dutch oven.
9) Combine clam and corn liquids and add 4 cups of water.
10) Add to Dutch oven.
11) Boil the liquid; lower the heat, cover and simmer, 25 to 30 minutes, or until potato is tender.

SERVING
12) Serve the chowder hot with some garlic bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
8

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