Corn and Clam Chowder Friday, February 13, 2009

Ingredients

3 slices bacon, diced (salt bacon is best)
1 cup chopped onion
3 cups diced frozen hash brown potatoes, thawed
1 15 oz can whole kernel corn, drained
1 8 oz bottle clam juice
1 tsp salt
1/4 tsp pepper
2 cans (approximately 7 ounces each) minced clams, undrained
3 TBSP flour
2 cups half-and-half
1 cup milk

Directions

Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels with slotted spoon; drain. Add onion to bacon drippings; saute until translucent. Add potatoes 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. 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. Stir in crisp bacon and serve at once.

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