Supper clam chowder

Supper Clam Chowder

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Cindy Dahlgren

By
@NapaStyle

Even my shellfish-averse husband and grown kids love this creamy chowder, sweetened with creamed corn.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4-6
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top

Ingredients

  • 6 slice
    bacon, chopped
  • 1 large
    onion, chopped
  • 2 large
    potatoes, peeled and chopped
  • 1 large
    red bell pepper, chopped
  • 2 small
    cans clams, drained & juice reserved or lg (10 oz) can clams
  • 2 c
    whole milk ( do not use skim or 2%)
  • 1/2 c
    bottled clam juice
  • 1 can(s)
    5 oz creamed corn
  • 3 Tbsp
    choped fresh thyme

How to Make Supper clam chowder

Step-by-Step

  1. Cook chopped bacon until fat is rendered and bacon begins to brown. Add onion and saute until transparent. Add potatoes and bell pepper and saute 1-2 minutes. Add reserved clam liquid, clam juice, ans milk. Simmer over low heat until potatoes are tender - DO NOT BOIL. Add corn and clams, simmer about 5 minutes until thickened. Mix in thyme and season to taste with salt & pepper.

Printable Recipe Card

About Supper clam chowder

Main Ingredient: Seafood
Regional Style: American



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