jglass
New member
Corn And Clam Chowder
SERVES 10 -12
3/4 lb bacon, chopped
1 medium onion, diced
5 tablespoons flour
4 cans minced clams, with juices
2 cans canned corn niblets, with juices
4 medium potatoes, diced
1/4 lb butter
2 pints heavy cream (or whipping cream for extra richness)
1 cup whole milk
salt and pepper
In a large soup pot saute bacon until almost crisp.
Add onions.
Continue sauteing until onions are clear.
Add the flour 1 Tbsp. at a time to make a roue.
Add the cans of clams and their juices.
Mix well.
Add the cans of corn and their juices.
Mix well.
With a wooden spatula scrape the bottom of the pot until it is clear.
Add the diced potatoes.
Cook, covered, over medium-low heat until potatoes are fork-tender.
(You have to keep scraping the bottom of this mixture with your spatula and turning it over so that nothing burns.) Add the butter.
Mix until it is melted.
Add the cream and milk.
Blend well.
Bring the Chowder to just UNDER a boil.
Remove from heat.
Salt and pepper to taste.
Allow this thick, creamy, flavors-from-the-sea-and-earth soup to rest for 10 minutes before serving
SERVES 10 -12
3/4 lb bacon, chopped
1 medium onion, diced
5 tablespoons flour
4 cans minced clams, with juices
2 cans canned corn niblets, with juices
4 medium potatoes, diced
1/4 lb butter
2 pints heavy cream (or whipping cream for extra richness)
1 cup whole milk
salt and pepper
In a large soup pot saute bacon until almost crisp.
Add onions.
Continue sauteing until onions are clear.
Add the flour 1 Tbsp. at a time to make a roue.
Add the cans of clams and their juices.
Mix well.
Add the cans of corn and their juices.
Mix well.
With a wooden spatula scrape the bottom of the pot until it is clear.
Add the diced potatoes.
Cook, covered, over medium-low heat until potatoes are fork-tender.
(You have to keep scraping the bottom of this mixture with your spatula and turning it over so that nothing burns.) Add the butter.
Mix until it is melted.
Add the cream and milk.
Blend well.
Bring the Chowder to just UNDER a boil.
Remove from heat.
Salt and pepper to taste.
Allow this thick, creamy, flavors-from-the-sea-and-earth soup to rest for 10 minutes before serving
