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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I got this recipe out of the Cooking Essentials cookbook. My husband says it's the best clam chowder he's ever tasted. I like to add extra clams (2 cans of 6.5 ounces) and potatoes. I don't always have the cream on hand but it turns out well even when I substitute it with nonfat milk. The recipe also doubles well. Ingredients:
3 slices bacon |
1 medium onion |
2 tablespoons butter |
1 2/3 cups hot milk |
1 large potato |
salt |
pepper |
2/3 cup light cream |
0.75 (100 g) corn kernels, defrosted if frozen |
10 ounces canned baby clams (in brine) |
Directions:
1. Chop bacon and set aside. Peel onion and chop onion and set aside. Peel and cut up potato into cubes.
2. Heat a large pan over low heat for 30 seconds. While the pan is heating, heat the milk.
3. Add bacon and onion and cook for 5 minutes, stirring all the time.
4. Add the butter, stir until melted, then sprinkle in the flour and stir to mix.
5. Remove the pan from the heat and gradually stir in the hot milk.
6. Return the pan to low heat and stir until the mixture thickens and bubbles.
7. Add the potatoes, salt and pepper and cook for 10-15 minutes, or until tender.
8. Add the cream and corn and bring back to a simmer.
9. Drain the clams into a sieve. Add the clams to the soup and heat through gently. Do NOT allow the soup to boil as this will toughen the clams. Check the seasoning before serving.
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