Jackie Ang-Po

CLAM AND CORN CHOWDER

 

CLAM AND CORN CHOWDER
by Jackie Ang-Po

INGREDIENTS:
6 slices bacon, diced
½ cup chopped onion
3 cups diced potatoes
1 ½ cups canned corn
2 cups clam juice
1 teaspoon salt, and more to taste
1/4 teaspoon pepper, and more to taste
3 cans (approximately 7 ounces each) minced clams
5 tablespoons flour
4 cups half-and-half
2 cup milk

PROCEDURE:
1)    Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain.
2)    Add onion to bacon drippings; sauté until softened. Add potatoes, corn and clam juice, salt, and pepper. Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid.
3)    Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles, or about 3 minutes.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s